Mung bean noodle ball soup

Mung bean noodle ball soup

Introduction:

"I fried mung bean noodles for the mung bean noodles soup I remember when I was here. This soup is pure vegetable. It's made from fresh vegetables. Then put the meatballs into a well cooked, hot and fragrant bowl. It's the most comfortable to eat in winter. Of course, the ingredients of your own soup should be more abundant. "

Production steps:

Step 1: slice the watery bamboo shoots and mushrooms, dice the celery, and wash the bean sprouts

Step 2: prepare fried mung bean noodles

Step 3: put water in the pot, and then add star anise. Boil pepper and ginger

Step 4: then pour in all the prepared vegetarian soup

Step 5: cook for about 10 minutes

Step 6: add salt and pepper

Step 7: add a little soy sauce

Step 8: add mung bean flour balls and cook for about 8 minutes. Mung bean noodles should be cooked thoroughly and soft to make the meatballs delicious

Step 9: put chopped chives, parsley and chili oil in a bowl

Step 10: put the cooked balls in the soup and add a spoonful of vinegar

Step 11: Delicious meatball soup is on the table.

Materials required:

Mung bean flour balls: 200g

Shuifa winter bamboo shoots: 50g

Celery: 80g

Shuifa mushroom: 50g

Soybean sprouts: 80g

Ginger: 20g

Zanthoxylum: 15

Star anise: 2

Pepper: 2G

Chives: right amount

Coriander: moderate

Top students: 3G

Salt: 3G

Vinegar: right amount

Chili oil: right amount

Note: mung bean noodles should be cooked thoroughly and soft to make the balls delicious

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: hot and sour