Chinese Food
[seaweed and fish ball soup]
(209997 views)![[seaweed and fish ball soup]](https://cp1.douguo.com/upload/caiku/5/c/4/yuan_5c42891d9c83188d0155b24662683994.jpg)
[Porphyra and fish ball soup] is a family dish with rich Chaoshan characteristics. It is also a famous dish that can appear at various official banquets. Therefore, it is not inferior to the Spring Festival table. Chaoshan fish balls are famous for their sweetness and teeth. In recent years, it has been widely spread on the Internet that three hundred fish balls are eaten every day, and you can't refuse to be a Jiazi man long. this kind of Shanzhai poem, which is rewritten by the famous poet Su Dongpo's poem chanting litchi, makes people laugh at it and lament the great influence of Chaoshan fish balls.
Cooking ingredients
Cooking Steps
Step1:Remove the roots of the coriander, wash it and cut it into pieces. Put the laver in the frying pan and bake it with a few drops of vegetable oil. Then cut it into small pieces for us
Step2:Add water and fish balls to the soup pot. After boiling in high heat, change to medium heat and cook for another 10 minutes until the fish balls swell
Step3:Add in the laver and mix well. Add in the vegetable oil, salt and pepper to taste. Then turn off the heat. Sprinkle in the coriander to make it out of the pot.
Cooking tips:This seaweed fish ball soup is delicious, fresh, tender and crisp. Because only a small amount of vegetable oil can keep the original taste of fish balls and laver. It's not greasy at all. It's very suitable for Spring Festival dinner. There are skills in making delicious dishes.
