condiments

Pork stuffing 150g

Flammulina velutipes 50 grams

Flammulina velutipes 50 grams

Hypsizygus marmoreus 50 grams

condiments

albumen

1/2

condiment

salt

3 grams

energy

5 grams

Cooking wine

10ml

Light soy sauce

10ml

starch

5 grams

Small onion

1 tree

pepper

1?o'clock

vegetable oil

10ml

water

Proper amount

Practice of mushroom meatball soup

1. Put minced meat into a bowl and add cooking wine, egg white, soy sauce, starch, salt and 5ml vegetable oil.

2. Stir until the meat is thick, wash Tricholoma lobata, hypsizygus marmoreus and Flammulina velutipes with clear water, cut Tricholoma lobata into long strips with a knife, slice ginger, wash and chop onions.

3. Add a proper amount of water to the pot to boil, add ginger slices and 5ml vegetable oil, squeeze the minced meat out of the tiger's mouth with your palm, and then dig it out with a spoon to make meatballs. Put the meatballs 5min a pot and cook for 5 minutes on medium heat.

Add Tricholoma lobata

5. Add hypsizygus marmoreus and Flammulina velutipes and cook for three minutes until cooked. Finally, season with salt and pepper and sprinkle with chopped green onion.