Spinach Meatball Soup

Prepare ingredients: defrost fresh shrimp, pork stuffing, eggs, mushrooms.

Vermicelli 1 Soak it soft and cut it short with scissors.

Wash 1 handful of spinach.

Remove the root and cut it and blanch it.

Chop the shrimp.

Slice and dice the shiitake mushrooms and chop.

Stir the shrimp paste, shiitake mushrooms and pork stuffing evenly (dried shiitake mushrooms and dried shrimps can be made into homemade after baking in an electric oven version of MSG, and the combination of shiitake mushrooms and fresh shrimps is to enhance the freshness).

Beat an egg into the meat filling to increase the smoothness and tenderness of the taste buds, add a few drops of sesame oil to further enhance the freshness, add starch to make the meat The pills should not be broken during cooking. Add salt, light soy sauce and chicken stock and stir to taste.

Knead the reconciled meat stuffing into meatballs and set aside.

Make a spice bowl: Wash 1 handful of coriander and cut it into small pieces, pour an appropriate amount of sesame oil into the bowl.

Bring the pot to boil water, put the meatballs in after the pot boils.

Skim off the froth with a spoon (this step is very important, to stimulate the taste buds, start with cleanliness, beauty and hygiene).

Put the blanched spinach segments in the pot and soak the soft vermicelli. Note: Because it is a soup, I did not blanch the vermicelli in advance, just to increase the Q bomb when chewing.

Pour in spices.

Add 1/4 spoon of salt and 1/4 spoon of chicken essence before turning off the fire. In order to reflect the fragrance of spinach and the fresh fragrance of meatballs, no other condiments are needed.

The cooked spinach ball soup is transferred to the casserole and served on the table to startChow down on it.