Hot pot meatball sea cucumber green vegetable soup
From the refrigerator, I found a small bag of hot pot balls, which were left over from the hot pot when it was cold. That day, I picked and washed some cabbages planted by my father-in-law, and made a refreshing and nutritious soup with them and the prepared sea cucumber, which was praised by my husband and daughter. Now, upload and release this soup. Pro, if you have any unfinished hot pot balls in your home, you might as well follow the same pattern. I believe you will also reap the delicious taste on the tip of your tongue like us.1. The hot pot balls do not need to be thawed in advance, but they can be directly cooked in the pot, but they must be thoroughly cooked until they float up to twice the size, and then add the soaked sea cucumber, because the soaked sea cucumber is already cooked, and it is easy to get old and small after overcooking.2. Monosodium glutamate can be kept or replaced by chicken essence.3. If you use bone soup or chicken soup instead of hot water, the taste will be more fresh and thick.4. It is recommended to put less oil in cooking soup, which is one third of the usual amount of cooking.
Step 1 . Hot pot balls are ready.
Step 2 . Soaked sea cucumber is ready.
Step 3 . Picking and washing vegetables, ready for use.
Step 4 . Heat an iron pot with oil, 70% hot, and saute the chives and ginger,.
Step 5 . Pour in the hot pot balls and stir fry slightly.
Step 6 . Pour in some hot water, bring to a boil over high heat, cover the pan, and cook for five minutes until the balls float.
Step 7 . Put the sea cucumber in the pan and cover it for two minutes.
Step 8 . Add green vegetables and cook until soft.
Step 9 . Season with salt.
Step 10 . Add a little MSG to increase the freshness, and then turn off the fire and serve.
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