Chaoshan towel gourd fish Meat-ball soup

Health benefits

Luffa: Detoxification

Grass Mushroom: Clearing Heat

Ingredients

Luffa

Chaoshan fish balls

Grass mushroom

A box of tofu (optional)

Chaoshan towel gourd fish Meat-ball soup

1.Peel and cut the sponge gourd into rolling blades, wash the mushroom and cut it in half. After removing the tofu, cut it according to the pattern at the bottom of the box.

2. After washing the fish balls, boil them with water until they float and their size increases. Then, add luffa and straw mushrooms, and add an appropriate amount of oil.

3. Cook until the loofah becomes soft and the flesh becomes transparent, season with salt, pour in tofu, and bring to a boil before drinking!

Tips 

1. In Chaoshan cuisine, luffa is usually paired with seafood, especially when stir fried with fresh cuttlefish, or when cooked in soup with "fish rolls" (minced fish and sliced with a knife), it is very delicious. Because the market near me is too small to buy "fish rolls", I replaced them with Chaoshan fish balls.

2. Tofu is easy to rot. After taking it out completely, cut it along the bottom line of the box, and it will become an ultra long strip. Even if it is stirred into the soup, it will not become too crushed Of course, adding tofu is because I love to eat tofu, and this soup usually doesn't include tofu.

3. In fact, there is a trick to eating all kinds of Chaoshan meatballs - of course, Rice-meat dumplings in Chaoshan cuisine are usually used to cook soup or hot pot, but they are not used to stir fry - the meatballs should be cooked until they rise and grow in size in the soup, and you should not eat them immediately after they are fished out. At this time, the meat is still soft and lacks taste; Let it sit for a while and wait for it to slightly shrink back to its original size (called "smoke collection" in Chaoshan dialect) before starting to eat. At this point, the meatballs will become very elastic and have a super good taste!

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