Practice steps:
Step 1: Prepare ingredients: thaw fresh shrimp, pork stuffing, eggs and mushrooms.
Step 2: Soak the vermicelli 1 and cut it short with scissors.
Step 3, wash spinach 1.
Step 4: blanch after cutting the roots.
Step 5: Chop the shrimp.
Step 6: Slice and chop the mushrooms.
Step 7, stir the shrimp paste, mushrooms and pork stuffing evenly (mushrooms and shrimp skins can be baked in an electric oven to make a home version of monosodium glutamate, and mushrooms and fresh shrimps can be combined to keep fresh).
Step 8: Beat an egg into the meat stuffing to increase the freshness of the taste buds, pour a few drops of sesame oil to further freshen up, and add starch to keep the meatballs from breaking during cooking. Add salt, soy sauce and chicken essence and stir to taste.
Step 9: Rub the mixed meat into balls for later use.
Step 10: make a spice bowl: wash coriander 1, cut it into small pieces, and pour a proper amount of sesame oil into the bowl.
Step 1 1: Bring the pot to a boil, and then add the meatballs.
Step 12: Skim off the floating foam with a spoon (this step is very important, starting with cleaning, beauty and hygiene to stimulate the taste buds).
Step 13: Put the blanched spinach into the pot and soak the soft vermicelli. Note: because it's soup, I didn't burn the vermicelli in advance, but I added Q bombs when chewing.
Step 14: Pour in spices.
Step 15: Add 1/4 tablespoons of salt and 1/4 tablespoons of chicken essence before turning off the fire. In order to reflect the fragrance of spinach and the fresh fragrance of meatballs, no other seasonings are needed.
Step 16: turn the cooked spinach meatball soup into a casserole, serve it on the table and start munching.