Shepherd's purse meatball fungus soup

Shepherd's purse meatball fungus soup

Introduction:

"Capsella bursa pastoris has the functions of invigorating the spleen and promoting diuresis, hemostasis and detoxification, reducing blood pressure and improving eyesight. Although the taste is fresh, it tastes a little rough. While pork has the functions of soothing the stomach, generating body fluid, tonifying kidney qi and detoxifying heat. The taste is fresh but slightly greasy

Production steps:

Step 1: Flammulina velutipes

Step 2: white mushroom

Step 3: Pleurotus ostreatus I forgot to shoot straw mushroom

Step 4: shepherd's purse

Step 5: chop the meat into meat. Be sure to chop it. Don't buy the ready-made meat in the market. Add some salt during the process

Step 6: beat an egg in the meat

Step 7: Chop shepherd's purse

Step 8: add salt to meat, shepherd's purse and eggs

Step 9: wait for the water to boil, rub it into a ball and throw it into the pot. In the process of throwing the ball, always use the fire to keep the water in the pot rolling.

Step 10: cut the fresh mushrooms, pour them into the pot, cover them and cook for about two minutes.

Step 11: done. Sprinkle with scallions when it's full. This dish is tender and delicious. Besides, it doesn't need any seasoning except salt. Meat, fungus, shepherd's purse collocation, has the natural fresh fragrance.

Materials required:

Pig foreleg meat: 250g

Shepherd's purse: About 100g

Flammulina velutipes: a handful

White mushroom: five or six

Straw mushroom: five or six

Pleurotus ostreatus: how many

Egg: one

Salt: right amount

Scallion: right amount

Note: if the meat you choose is quite fat and thin, you don't need to add oil. If the meat you choose is lean, drop a few drops of oil on it when you start cooking.

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: salty and fresh