Daikon radish balls soup

Ingredients ?

Daikon radish 450g

Meat stuffing 200g

Ginger 2g

Coriander a few

Salt 9g

Black pepper powder a little

Wine 1g

Egg 1p

Starch 5g

How to make daikon radish ball soup ?

Cut ginger and put it into the meat mixture. Add 3g salt, black pepper, cooking wine and egg, and stir clockwise until the filling becomes sticky. Add cornstarch and stir clockwise to coat.

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Wash and peel the white radish, cut it in half lengthwise, take half of it and cut it in half again lengthwise, and then cut the radish horizontally into 1mm thick slices.

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Pick the root and old leaves of cilantro. Wash and cut into 1cm long pieces.

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Put the right amount of water in the pot, cover and boil over high heat. When the water boils, put the white radish slices, add about 6 grams of salt (adjusted flexibly according to the amount of water put in), and boil again.

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When the radish is almost cooked, reduce the heat, use a spoon to quickly make the meat mixture into meatballs and put them into the pot. Once all the meatballs are in the pot, reduce the heat to high. When the water boils, skim the blood foam from the surface.

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Cook on medium heat for two minutes, add cilantro and turn off the heat.

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Tips

1. Every time before you make the meatballs, dip the spoon in the soup so that the meat mixture will not stick to the spoon and the meatballs can be easily molded.

2. Make sure to reduce the heat when making the meatballs so that all the meatballs can be cooked almost at the same time.