Taro meatball soup

Overview

Taro is a common ingredient and can be eaten in many ways. It can be boiled, steamed, simmered, grilled, grilled, stir-fried or braised. If made into meatballs, Taiwanese taro balls are more popular now, and are mostly served as desserts. The taro ball soup I uploaded today is a very homely soup that is both filling and filling. I hope you all like it.

Tags

• soups
• coriander
• msg
• mushrooms
• onions
• pork
• sauerkraut
• sweet potato starch
• taro
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Wash and cook the taro.

   

2. 2 Peel the taro and grind it into a puree. Add sweet potato starch. The ratio of starch to taro puree is about 1:3. Add a little salt. If the taro is dry, add a little water.

   

3. 3 Knead evenly and form a ball. The softness and hardness are about the same as the dough used to make steamed buns.

   

4. 4 Have ingredients ready. Shred the ginger, cut the green onion into sections, cut the lean meat into shreds, slice the mushrooms, cut the sauerkraut into small sections, and cut the coriander into small sections.

   

5. 5 Heat oil in a hot pan, add onion and ginger and stir-fry until fragrant, add shredded pork and stir-fry until it changes color, add mushrooms and stir-fry for a while. Raw shiitake mushrooms will have a raw fishy smell, and the fishy smell will be removed after frying. If you like the aroma of dried mushrooms, you can also use water to dry them, or both.

   

6. 6 Add sauerkraut and stir-fry for a while.

   

7. 7 Add water and bring to a boil.

   

8. 8 After the water boils, use your fingers to break the kneaded taro balls into small balls and put them in the pot. Pick each one directly into the pot and stir evenly with a spatula. Add an appropriate amount of salt, cover with a lid, and bring to a boil for about half a minute.

   

9. 9 Add an appropriate amount of rice vinegar and mix thoroughly; turn off the heat, add an appropriate amount of MSG and mix thoroughly.

   

10. 10 Plate and sprinkle with coriander.