Tomato meatball soup is delicious and nutritious. Tomatoes are rich in vitamin C, which can not only quench thirst, strengthen stomach and promote digestion, but also have a good appetizing effect on loss of appetite. Regular consumption can make skin smooth and fair, and can also delay aging.

Today, I share a common practice of tomato meatball soup, which is light and not greasy, simple and homely, appetizing and delicious.

First of all, we prepare ingredients, 200 grams of minced meat, and put them in a basin.

Slice a piece of ginger, put it on the minced meat, add 2g of salt, 2g of chicken powder, and 2g of pepper 1 g, then pour in cooking wine to reduce the fishy smell, and grab it evenly by hand. Grab it evenly, add a spoonful of water and continue stirring in one direction.

Adding clear water can make the meat paste produce colloid during the stirring process, which can not only reduce the fishy smell of the meat, but also enhance the flavor of the meat and make it fresh and tender.

Prepare a small pot, add an egg, stir well, and pour into the meat stuffing. Adding eggs can make the meat taste tender, then stir it in one direction and beat it hard so that the meat can fully absorb the seasoning.

Add a handful of starch, continue to beat hard, this process will last for 2 to 3 minutes, and then leave it to fully taste the meat.

Next, we prepare a side dish, a tomato, remove the pedicle and cut it into small pieces.

80 grams of Flammulina velutipes, cut off the roots, break them by hand, wash them and put them in a basin.

Dried auricularia auricula 10g, soaked in hair, and put in a pot. A few parsley, sliced.

Cut green onions into Marty slices and ginger into rhombic slices.

After the ingredients were ready, we began to make meatballs. Boil water in a pot. When the water boils, turn down the heat. Too much fire will easily break the meatballs.

First grab a handful of meat stuffing, squeeze it out one by one with a tiger's mouth, squeeze it into meatballs, and put it into the pot in turn.

Then remove the floating powder from the pot.

Cook for about two and a half minutes, and the meatballs are basically cooked. Pour out the meatballs and control the moisture. Don't pour out the water for cooking meatballs. You can pour it into a small dish first.

Next, fry the tomatoes.

Heat oil in the pot, pour in tomatoes, add tomato sauce and stir-fry to enhance color and taste, then add onion and ginger, stir-fry quickly and stir-fry to get fragrance.

Add the soup that just cooked the meatballs. If you are afraid of being greasy, you can also add water and pour the meatballs in.

Then add Flammulina velutipes and Auricularia auricula. Add 3 grams of salt, 2 grams of chicken powder, and 0/gram of pepper/kloc-,stir-fry and melt the seasoning, and cook on low heat for about 2 minutes.

After the meatballs are fully seasoned, the tomatoes can be served out of the pot. Finally, it is more beautiful to sprinkle coriander as an ornament.

Ok, this simple and delicious multi-dimensional tomato ball is ready.