Zi Yu Le Wan Zi Tang

Practice of Zi Yu Le Wan Zi soup:

Raw materials for making fish balls soup

150 grams of pork sandwich, 100 grams of ziyule, one egg white (about 25 grams), 2 grams of refined salt, 2.5 grams of monosodium glutamate, 5 grams of Shaojiu, 2 grams of green onion and 2.5 grams of ginger slices.

Processing steps of Zi Yu Le Wan Zi soup:

Wash the fish roe and put it into a bowl. Add Shaojiu, Congjie and ginger slices. Steam them. Remove Congjie and ginger slices and put them into a soup bowl. Chop minced meat, add 50g of water and 1g of salt, stir well, add egg white and monosodium glutamate, add water to the pot, squeeze minced meat into 10 meatballs, put them in the pot over medium heat, when the skin of Meatballs crusts, gently push them with a hand spoon, boil them up, add cold water, move them to a low heat, cook them well, decant into the juice of ziyule, skim the foam after boiling, add salt and monosodium glutamate, sprinkle in scallion, and pour in lard. Take out the pot and put it into the soup bowl of Sheng Zi Yu Le.

Characteristics of Zi Yu Le Wan Zi soup:

The meat balls are soft and the soup is delicious.

Zi Yu Le Wan Zi Tang

Zi Yu Le Wan Zi soup is a famous traditional local dish in Zhejiang Province. This dish is fresh and fragrant. The meatballs are soft and the soup is delicious. It is made of 150g pork sandwich and 100g ziyule.

raw material

Pork sandwich 150g, ziyule 100g, egg white 1, refined salt 2G, MSG 2.5G, Shaojiu 5g, onion 2G, ginger 2.5G.

Production process

1. Wash the fish roe and put it into a bowl. Add Shaojiu, Congjie and ginger slices. Steam them. Remove Congjie and ginger slices and put them into a soup bowl.

2. Chop minced meat, add 50g of water and 1g of salt, stir well, add egg white and monosodium glutamate, add water to the pot, squeeze minced meat into 10 meatballs, and put them in the pot over medium heat.

3. When the skin of the meatball crusts, gently push it with a hand spoon. After boiling, add cold water. Move it to a small fire to cook it. Decant into the juice of ziyule. After boiling, skim off the foam, add salt and monosodium glutamate, sprinkle in scallion and pour in lard. Take out the pot and put it into the soup bowl of Sheng Zi Yu Le.

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