How to make fish ball soup is time-saving and delicious, and both husband and children will drink two more bowls? The advantage of making meatball soup is that meatballs can be mixed with too many kinds of food, such as vegetables, fruits and fungi, and can also make the soup base more delicious. I bought Luffa, Crab Mushroom and Crab Mushroom this time, and the nutritional components are more balanced.

The taste is richer, but it is better to spread the egg skin early, cut it into shredded eggs and put it in the juice, which will be especially good when mixed with rice in the future. Counting, there are five or six kinds of food in a soup, which is not less nutritious than a cooked dish, but lighter and more refreshing.

Here, I would like to share this soup of loofah, fungus and fish balls with you. Sometimes the weather is hot and I have no appetite, but when I return to the central air-conditioned room, this hot and light food is more comfortable to eat in my stomach. Sweating all over can also eliminate moisture and endotoxin, which is of great benefit to my health.

Prepare the soup of loofah, fungus and fish balls in advance: 400g of raw fish eggs, 2 pieces of chopped green onion and ginger foam, a small amount of yellow wine, salt, black pepper, corn flour and soy sauce, 50g of loofah 1 root crab mushroom and 50g of crab mushroom respectively.

The first step is to prepare the necessary food. Carp will ask vendors to remove the fishbone early, which will be more reassuring. After cleaning the fish, cut it into fish with an oblique knife. Remember to remove the fillets. Fish fillets have a strong smell and cannot be crushed together.

Step 2: Add a small amount of chopped green onion and ginger foam, a proper amount of salt, a small amount of black pepper, rice wine, a spoonful of corn starch and a proper amount of soy sauce into the minced fish, and stir them with wooden chopsticks in one direction to form symmetrical meat foam. Shrimp balls don't need cold water, so it's very easy to exert force when stirred normally.

Step 3: Stir two eggs into egg liquid, evenly coat a layer of vegetable oil on the bottom and boundary of the hot pot soup without touching the pot, and then shake the wok while pouring the egg liquid, so that the egg liquid is evenly spread all over the wok, so that the thin egg skin is very easy to solidify in an instant. I basically turn off the heat after pouring the liquid, and the baked egg skin is tender. After the egg skin is filled, roll it up and cut it into shredded eggs for later use.

Step 4, wash the crab mushroom and crab mushroom, and peel and slice the loofah for later use. Put a proper amount of cold water in the hot pot, keep the fire to a minimum after boiling, then put on rubber gloves in the restaurant kitchen and rub out fish balls with uniform size.

Step 5, put the meatballs in a hot pot, then turn to slow fire, and the meatballs can float down after 2 minutes. Then add loofah and fungus, soy sauce and a little salt to taste, mix well and cook for 2 minutes. Finally, add shredded eggs, pour a small amount of sesame oil, and turn off the heat after one minute.

The delicious and clear fish ball soup is ready. This kind of shrimp balls is very simple to make, because the multifunctional cooking machine only needs to stir after crushing, and the mullet made is also delicious. Sometimes I don't often come to a bowl to cook dinner, which is low in calories and full, and can also maintain my spleen and stomach from catching cold. It's just a health book that welcomes cold dew and regulates the spleen and stomach.