Meatball Vermicelli Soup

Overview

When my mother was sick and hospitalized last year, she couldn't eat because she wasn't feeling well, so I would make a bowl of meatball soup, vermicelli soup, meat cake soup or the like every other day. It's easy to eat and digest, salty and light, and suitable for patients. Also suitable for the elderly and children.

Tags

• soups
• home cooking
• celery
• dried black fungus
• horseshoe
• june fresh·lightㅤ12g light salt special grade kombu soy sauce
• lard
• longkou fans
• pork forearm
• sweet potato starch
• ginger
• salt

Ingredients

Steps

1. 1 The main ingredients (I forgot to take a photo of the ginger).

   

2. 2 Soak the black fungus and vermicelli in advance. Change the water several times and wash the black fungus. Just soak the fans until soft.

   

3. 3 Chop the pork scab meat into small pieces, peel and chop the water chestnuts, and put them into a large bowl.

   

4. 4 Add 1/2 teaspoon salt (about 2 grams).

   

5. 5 Add 2 tablespoons sweet potato starch. Beat in clockwise/counterclockwise direction to form glue. Then let it sit for a few minutes. If it is too dry, you can add a little water or an egg white in small amounts.

   

6. 6 Boil water, add some minced ginger, and boil the fungus first.

   

7. 7 After the water boils, turn to low heat, scoop out the meatballs with a spoon or rub them with your hands and put them into the pot. Use a spatula to push them gently from time to time to prevent them from sticking to the pot. After all the meatballs are added, turn to medium heat and boil again for two to three minutes.

   

8. 8 Add vermicelli and cook for two minutes.

   

9. 9 Add appropriate amount of salt according to your taste.

   

10. 10 Add 2 tablespoons of lightly salted kombu soy sauce for freshness.

    

11. 11 Add 1 tablespoon lard (or sesame oil).

    

12. 12 Finally, sprinkle in the chopped celery, turn off the heat, remove from the pot and serve.