Green mustard double pill soup-You Are Foodie

By Hilary
97

Green mustard double pill soup

This is a thick but not sticky soup with crisp meatballs, tender pickled mustard and a slight bitter taste.First of all, let me share with you the feeling of entrance. Greedy relatives, hee hee! Let's have a sip of soup first. It's smooth, with a slight bitter taste of mustard. It's very fresh, just like a breeze blowing over the tip of the tongue. It feels comfortable and comfortable; Then I got the tender and crisp taste of pickled mustard, with a sweet aftertaste. In particular, the pickled mustard, which had been chopped into small pieces, was chewed in my mouth. It was crisp, bringing small surprises to the smooth soup; Finally, bite a meatball, and the q-bomb is crisp, completely satisfying the pleasure of the tongue.Once in a while, if you eat too much fish and meat, you can have a fresh soup to make your intestines and stomach move. What are your favorite relatives waiting for? Try it with the cat.

Main Ingredients

Auxiliary Ingredients

Uncooked flour appropriate amount
sugar 0.5 teaspoon
Bone soup 1 copy
salt A moderate amount of

1. mustard is slightly bitter. Scald it with boiling water before making it to remove part of the bitterness.2. the mustard tastes better if it is finely cut.3. mustard already tastes salty. Be careful when adding salt.4. if you don't have meat balls, you can use other minced meat instead. If you don't even have minced meat, you can beat egg flowers. The taste is also excellent.5. pickled mustard plays a role in refreshing and adding taste level.

Step 1 . Prepare the ingredients.

Step 2 . Just take the leaves of mustard and scald them with boiling water to dry them.

Step 3 . Cut mustard into thin shreds and chop mustard.

Step 4 . Sit the bone soup in the pot and put both beef balls and pork balls in it.

Step 5 . Fire and boil until the meatballs become larger, and then add an appropriate amount of salt and sugar.

Step 6 . Shred mustard and pickled mustard into the pot.

Step 7 . After boiling, use a little more cornstarch water to thicken. Pay attention to the dosage here. More is easy to become a mound, and less is still soup water, so the quantity must be well controlled.

Step 8 . Boil and take out of the pot.

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