Fish balls and tofu soup in stone pot

Fish balls and tofu soup in stone pot

Introduction:

"Although it's already March, and sometimes the sun is shining, there is still a faint chill in the air. A simple pot of cabbage soup is cooked for dinner. The sweetness of cabbage matches the freshness of fish balls, which is both cold dispelling and delicious. Originally, I thought of a bigger name, such as pearl white jade soup. But if you look at the simple appearance, forget it. Just be honest and follow the popular line. "

Production steps:

Step 1: raw materials

Step 2: cut the scallion into small plants and the cabbage into small pieces.

Step 3: heat the stone pot in a big fire.

Step 4: add a little peanut oil after the pot is hot, not too much, otherwise the soup will be greasy.

Step 5: after the oil is hot, put the shallot in the frying pan.

Step 6: when I was a child, I put the cabbage and stir fry it.

Step 7: when the side of cabbage is slightly transparent, put cabbage leaves and stir fry.

Step 8: after the leaves are removed, add water, two centimeters higher than the cabbage.

Step 9: bring the cabbage soup to a boil.

Step 10: add fish balls to cabbage soup.

Step 11: when the fish balls are cooked until fat, add half a teaspoon of salt.

Step 12: cover, turn down the heat and simmer for 10 minutes.

Step 13: turn off the fire, put the stone pot on the heat proof tray and eat!

Step 14: turn off the fire, put the stone pot on the heat proof tray and eat!

Step 15: turn off the fire, put the stone pot on the heat proof tray and eat!

Materials required:

Milk cabbage: 1

Fish balls: right amount

Scallion white: moderate

Salt: right amount

Note: 1. The quality of fish balls determines the taste of the whole soup. You must buy better ones. I think Zhengda balls are more delicious. 2. Using Chinese cabbage to make this soup is the same. The key is to make the cabbage transparent and soft.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh