hi ~ ~ ~ Hello everyone, today bought a few dollars of balls, today we come to burn a specialty of our Xuzhou side of the mix, so that the ball soup is light and refreshing, not greasy, the method is simple, my family often does this!
Prepare a little ball first, wash it, soak a little dried fungus for later, continue to soak a little Pidu for backup,
Wash the pot clean, pour in water, (or pour chicken soup can be), water do not boil, first put in the balls and pidu, (resistant ingredients), under the onion, ginger, (like to eat a heavier taste of the fried onion, ginger, like to eat light onions, ginger, do not fry), boil the water after the fungus, start seasoning, put in the right amount of edible salt, a spoonful of chicken essence, a spoonful of monosodium glutamate, pepper put a little more, (feel that you can eat a little spicy taste), stir-fry evenly, put in the greens, Finally, put in the water starch to hook it, the soup becomes thick and can come out of the pot, at this time the balls are also cooked, you can get out of the pot
Finally, a little sesame oil, coriander, that is, so that our cooking mix will be done, light and refreshing, not greasy, but also simple, do not have a variety of spices, simple and convenient, my family often do this
Well, that's it for today's sharing. If you have any questions, feel free to leave a comment in the comments section
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