Health benefits
Luffa: low in protein
Straw mushrooms: maintain healthy skin and mucous membranes
Ingredients
Luffa ( ) | Chaoshan fish balls ( ) |
Straw mushrooms ( ) | A box of tofu (optional) ( ) |
How to make Chaoshan loofah fish ball soup
1. Peel the loofah and cut into hob pieces, grass Wash the mushrooms and cut them in half.Take out the tofu and cut it according to the lines on the bottom of the box.
2. Wash the fish balls and boil them with water until the fish balls are When it floats and grows in size, add loofah and straw mushrooms, and add an appropriate amount of oil.
3. Cook until the loofah becomes soft and the flesh becomes transparent, then add After seasoning with salt, pour in the tofu, bring to a boil and drink!
Tips
1.In Chaoshan cuisine, loofah is basically paired with seafood, especially fried and eaten with fresh large cuttlefish, or cooked with "fish book" (fish meat minced into puree and pressed into slices with the back of a knife).It is very delicious..Because the market near me is too small, it is almost impossible to buy "fish book", so I use Chaoshan fish balls instead.
2.Tofu is easy to rot.After taking it out completely and cutting it along the lines of the bottom of the box, it will become an extra long strip.Even if it is stirred when poured into the soup, it will not become too broken.—Of course, I put tofu because I love tofu.This soup usually doesn’t include tofu.
3.There is actually a trick to eating all kinds of Chaoshan meatballs - of course, the meatballs in Chaoshan cuisine are usually used to cook soup or hot pot, and are basically not used to fry - the meatballs should be cooked in the soup until It floats and grows in size.Do not eat it immediately after taking it out.At this time, the meat is still relatively soft and the taste is not enough; you should wait for it to shrink back slightly to its original size (called "shrinking smoke" in Chaoshan dialect) before you start eating.The meatballs will become very elastic and taste super good!
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