March Vegetable and Meatball Soup
Overview
March vegetables are actually mustard greens. In the south, mustard greens can be eaten from winter to May and June of next year. March, when the spring is cold and the rain and fog are sweet, is the most suitable period for mustard greens to grow, especially crisp, tender and sweet.
Tags
Ingredients
Steps
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Lean meat with a little fat is best for making meatballs.
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mustard greens.
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Cut the meat into slices, put it into a meat grinder, add oil, salt, pepper, oyster sauce, sweet potato starch, chicken essence, green onions and ginger.
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Beat the meat into mince, don't beat it too finely, beat until the meat is granular and has the best taste.
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Wash the mustard greens and cut them into sections, and then prepare some shredded ginger. On rainy days in spring, eating some ginger can dispel wind and cold.
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Bring a pot of water to a boil and immediately reduce to a simmer. Shape the minced meat into meatballs and put them in the pot.
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When all the meatballs are done, continue to cook over low heat until the meatballs float. The reason why you can't use high heat is because you are afraid that the meatballs will not be set yet and will be cooked by the boiling water. Remember this.
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After the meatballs float, turn to medium-low heat and add shredded ginger, oil, and salt.
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Pour in the mustard greens.
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Once cooked, turn off the heat.
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Finished product. March Mustard Ball Soup, light and not greasy, suitable for all ages.
