Mushroom soup with pork balls and eggs
The weather is getting colder and colder. Besides preparing autumn pants, you deserve a bowl of hot soup. In the streets and alleys of Chongqing, there is no shortage of people who eat together to keep warm. The chill of late autumn slowly dissipates in the hot soup. [welcome to exchange food, please search wechat official account: "Shiqu vegetable house" or add ejm2467 directly]The most soup on the street this season is chestnut chicken soup and lotus root soup. Chestnut tonifies the kidney and lotus root soup replenishes the middle and Qi. Everyone ate around the stove for hours, chatting and joking while eating and drinking. All the troubles and pressures were thrown out of the sky.However, the soup shared by the vegetable house today is neither chestnut chicken soup nor lotus root soup, but it can be as fresh as them - egg wrapped meatballs mushroom soup. The golden egg skin is wrapped with fresh and tender meatballs. With the fresh tea tree mushroom soup, it can only be said that fresh is better than fresh.There are no special ingredients or special condiments, such as eggs, minced meat and tea tree mushrooms. The result is a delicious bowl. Food materials are like people. Each of us is an ordinary person, but we present different attitudes because of experience, experience and insight. Ordinary doesn't mean mediocrity. The wonderful life on the road belongs to your own creation.
Step 1 . Prepare the raw materials in advance: it is better to choose fat and thin meat foam, and the fat to thin ratio of 3:7 is better
Step 2 . Put the minced meat into the bowl, add soy sauce, an appropriate amount of water and starch, and beat it hard: when beating the minced meat, add an appropriate amount of water and beat it in one direction, remember to beat it in one direction
Step 3 . Stir the meat foam vigorously
Step 4 . Beat the eggs into a bowl and mix the egg white and yolk
Step 5 . Put a small amount of oil in the pan, pour the evenly mixed egg liquid into the pan and spread it into a thin egg skin. The thinner the egg skin, the better. It can't be too thick
Step 6 . The egg skin just came out of the pot is too big: the egg skin should not be too big, just wrap the meatballs
Step 7 . Twist the vigorously beaten meat foam into meatballs, wrap it in the egg skin and talk about it: if the egg skin is spread out carelessly, you can only tear off the extra egg skin around, but you can't waste it. You can cook it into the soup later
Step 8 . The meat balls wrapped with egg skin are chattering: the meat foam has a certain viscosity after being stirred hard. Don't worry about the egg skin falling off, but the egg skin should not be too large. Just wrap the meat balls
Step 9 . Put the wrapped egg wrapped meat balls into the oil pan, fry them over low heat until they are set, and then take them out. After the oil temperature rises, put them in again and fry them until they are cooked. Daodao: the meat balls should not be too large, otherwise they should not be fried thoroughly. It is best to fry the meat balls twice, the first time until they are set, and the second time until they are thoroughly fried, so that the fried balls have a better color
Step 10 . Take out the fried balls and drain the oil for use
Step 11 . Pour water into the pot, add ginger slices and clean tea tree mushrooms: remember to add enough water at one time in order to make the soup delicious
Step 12 . After the water boils, put the fried meatballs into the pot, turn the high fire to low fire, and simmer for 1 hour
Step 13 . In the process of boiling soup, the color of the soup turns white slowly. In order to make full use of the ingredients, you can put the leftover egg skins that have just been used up into the pot and boil them together
Step 14 . Season with salt and pepper before coming out of the pot. Sprinkle with scallions after coming out of the pot and serve
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