Braised meatballs with mushrooms and tofu
In the scorching summer, people become listless and lazy in the continuous hot weather. In hot weather, it is particularly easy to get angry. Usually, you should eat more fresh vegetables, fruits and drink more water. Of course, three meals a day should also be eaten on time! Today, I share a light soup suitable for summer. My baby likes to eat the meat balls inside. They are said to be round and like big pearls.In summer, stewed soup with a little bitter melon can clear away heat and fire. It's very good!
Step 1 . Clean half a kilo of seafood mushrooms and break them in half.
Step 2 . Clean a piece of tender tofu and cut it into small pieces.
Step 3 . Cut a small piece of balsam pear into small pieces.
Step 4 . Prepare 150 grams of meat stuffing, add an appropriate amount of salt, a spoonful of original fresh, a spoonful of oyster sauce, a spoonful of cooking wine, a spoonful of sesame oil, a little chopped green onion, and two tablespoons of corn starch.
Step 5 . Stir vigorously in one direction.
Step 6 . Chop three cloves of garlic.
Step 7 . A slice of ginger is chopped.
Step 8 . Put a little oil in the pot and stir fry ginger and garlic.
Step 9 . Add seafood mushrooms and stir fry to make water vapor.
Step 10 . Add balsam pear and stir fry evenly.
Step 11 . Add an appropriate amount of water and tofu.
Step 12 . After the water boils, squeeze the meat stuffing into small balls with a tiger's mouth and boil it into the soup.
Step 13 . Add an appropriate amount of salt and plain fresh seasoning.
Step 14 . Stew for about 5 minutes.
Step 15 . Delicious finish.
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