Lean meat130g

Broccoli 1/2

Auricularia auricula (water hair) 25g

condiments

Cooking wine

5 ml

Chicken powder

1.5g

albumen

1

It tastes very fresh.

8 ml

olive oil

A few drops

Cherry tomato

five

carrot

1/2

energy

10g

verdant

10g

pepper

0.8+ 1 g

Light soy sauce

8 ml

corn starch

1?o'clock

salt

2+3+2 grams

Method for making broccoli and auricularia meatball soup

1.

Break broccoli into small cold water, wash it, soak it in clear water (add 3 grams of salt) for 8 minutes, then blanch it with boiling water (remove residual pesticides) and cool it in cold water for use.

2.

Add cooking wine, pepper (0.8g), ginger (half a slice), salt (2g), soy sauce, egg white and a little corn starch to the meat stuffing, mix well and marinate.

3.

Add water to the pot to boil, and simmer the meatballs on low heat.

4.

Chop ginger, slice onion, and cut radish into chicken pieces.

5.

Wash and soak the fungus in advance and tear it into small flowers. Slice the cherry tomatoes.

6.

Boil water, add ginger and radish, and cook until half cooked.

7.

Add broccoli and continue to cook.

8.

Cook until 90% cooked, add cherry tomatoes and meatballs.

9.

After boiling, add the rest, salt, pepper, chicken powder, turn off the heat and pour in olive oil.

10.

Sprinkle onions on the soup.

Broccoli and auricularia meatball soup

Cooking tips

Broccoli must be soaked in hot water.

Meatballs need to be simmered to be tender and smooth.