Meatballs, Luffa and Clam Soup
Overview
In fact, the minced meat for the meatballs is the leftover meat from making lotus root sandwich, so I don’t have a photo. Use the leftover minced meat to blanch it into meatballs, add loofah and clams to make soup and drink it. It’s delicious!
Tags
Ingredients
Steps
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Add minced meat to onion and ginger, cooking wine, starch, salt, sugar, pepper, pepper powder, oil, (add eggs and light soy sauce according to personal preference) and stir clockwise
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Take a spoon and a small bowl of water, dip your hands and spoon in the water, push the outside of the meatballs into a shape and put them into a pot of boiling water, blanch them and let them cool, set aside the soup
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You can soak some fungus and dried shrimps before blanching the meatballs. Soak the clams you bought in salt water for 1-2 hours
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Peel the loofah, wash and cut into hob pieces for later use ~
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Reheat the cooled meatball soup, add fungus and dried shrimps, bring to a boil and reduce to low heat. In this way, the freshness of the shrimp is more delicious.
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Add loofah, cook and remove salt and pepper. Depending on your personal taste, you can sprinkle a little sugar to enhance the flavor.
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Finally, add the clams and simmer over high heat before serving, cover the pot. Once all the clams open their mouths, they are ready to be cooked~
