Egg buns, meatballs and mushroom soup

Overview

The weather is getting colder. In addition to starting to prepare long johns, you also deserve a bowl of hot soup. In the streets and alleys of Chongqing, there is never a shortage of people gathering together to eat and keep warm. The chill of late autumn slowly dissipates in the warm soup. [Welcome to exchange food, please search the WeChat official account: Shiqu Caicaiwu or directly add EJM2467] The most popular soups on the street this season are chestnut chicken soup and lotus root soup. Chestnut nourishes the kidneys, and lotus root soup nourishes the heart and qi. Everyone sat around the stove for hours, chatting and joking, eating and drinking, and all worries and stress were forgotten. However, the bowl of soup that Cai Caiwu shares with you today is neither chestnut chicken soup nor lotus root soup, but it is a soup that is comparable to them - egg bun, meatball and mushroom soup. The golden egg skin wraps the tender meatballs, and the freshness of the tea tree mushroom soup can only be said to be fresher than ever. There are no special ingredients or seasonings, just eggs, minced meat and tea tree mushrooms. The result is a delicious bowl. Ingredients are like people. Each of us is an ordinary person, but we have different attitudes due to experience, experience and knowledge. Ordinary does not mean mediocrity. The excitement in life is your own creation.

Tags

• soups
• autumn recipes
• egg
• minced pork
• old ginger
• onions
• starch
• tea tree mushroom
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance: it is better to choose fat and thin minced meat, and the ratio of fat to thin is 3:7

   

2. 2 Put the minced meat into a bowl, add soy sauce, an appropriate amount of water and starch and beat vigorously: When beating the minced meat, add an appropriate amount of water and beat in one direction, remember to do it in one direction

   

3. 3 Stir-fried minced meat

   

4. 4 Crack the eggs into a bowl and mix the egg whites and egg yolks thoroughly

   

5. 5 Pour a small amount of oil into the pan, pour the mixed egg liquid into the pan and spread it into a thin egg skin: the thinner the egg skin, the better, not too thick

   

6. 6 The egg skin just came out of the pan: the egg skin should not be too big, just enough to wrap the meatballs

   

7. 7 Shape the beaten meat into meatballs and wrap them in the egg skin. If the egg skin spreads out accidentally, you can only tear off the excess egg skin around it, but don’t waste it. You can cook it into the soup later

   

8. 8 Meatballs wrapped in egg skin: The minced meat will have a certain stickiness after being whipped vigorously, so you don’t have to worry about the egg skin falling off, but the egg skin should not be too large, just wrap the meatballs

   

9. 9 Put the wrapped egg-wrapped meatballs into the oil pan, fry them over low heat until they are set, then take them out and fry them again until the oil temperature rises again until they are cooked through. The meatballs should not be too big, otherwise they will not be fried thoroughly. It is best to fry the meatballs twice, the first time until they are set and the second time until they are thoroughly fried, so that the color of the fried meatballs will be better

   

10. 10 Take out the fried meatballs and drain the oil and set aside

    

11. 11 Pour water into the pot, add ginger slices and cleaned tea tree mushrooms: Remember to add enough water at one time when making soup, so that the soup will be delicious

    

12. 12 After the water boils, put the fried meatballs into the pot, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour

    

13. 13 During the soup cooking process, the color of the soup will gradually turn white. In order to make full use of the ingredients, you can put the unused egg skin scraps into the pot and cook them together

    

14. 14 Season with salt and pepper before serving. Sprinkle with chopped green onion after serving