In summer, it is better to drink less chicken soup than more of this soup, which is nutritious and easy to digest, and survives the dog days smoothly

In a blink of an eye, it is the end of June, July is coming, the summer has reached the middle of the year, and the dog days are coming. In summer, the skin will be sunburned, and the skin will be severely dehydrated, at this time, you should eat more seasonal fruits and vegetables, you can try this soup - edamame egg meatball soup, the soup is very beautiful and delicious. In summer, it is better to drink less chicken soup than more of this soup, which is nutritious and easy to digest, and survives the dog days smoothly.

【Tips for making edamame egg meatball soup】

Prepare some ingredients: buy about 200 grams of fresh green skin edamame (edamame, also known as green beans, is the most popular bean in summer, divided into many varieties, to choose edamame with very full particles, tender green color, edamame has high vitamins and potassium, meat and vegetables can be matched, stir-fried or boiled soup is also good), a little water, buy 400 grams of fresh pork (it is recommended to be fat and thin, the meat must be very tender, is the first choice for making meatballs), a little sweet potato starch, a little original soy sauce, a little cooking oil, a few eggs, A few slices of ginger, a few chives, half a spoon of white vinegar, a little salt and chicken essence, a little pepper, and other condiments.

Detailed production order:

Step 1: Buy edamame, eggs and pork in advance, first cut the ginger into thin strips, remove the shallots, cut them into some chopped green onions, and set aside.

Step 2: Peel off the shell of the fresh edamame, scrub off the white substance, wash it repeatedly, or blanch it with hot water, rinse it with cold water, and control the moisture.

Step 3: Remove the fat and skin of the pork, wash it repeatedly, cut it into small pieces, chop it into minced pork filling, and put it all in a container.

Step 4: Minced pork with green onion ginger and cooking wine to remove the smell, add a little plain soy sauce, add half an egg white, add a little sweet potato starch, stir clockwise with your hands to make the pork filling fully strong, and let it stand for 20 minutes to make the pork filling more elastic.

Step 5: Add a little cooking oil to the bottom of the pot, add green onion and ginger shreds and stir-fry until fragrant, pour in edamame and stir-fry for a while, pour in an appropriate amount of boiling water and cook for a while.

Step 6: Turn to medium-low heat and simmer, knead the meatballs by hand, cook the pork meatballs until cooked through, wait until the meatballs float up, pour in the prepared egg mixture, do not stir with a spatula.

Step 7: Boil the eggs until they are set, add condiments such as pepper and salt, and finally sprinkle some chopped green onions, and this edamame egg meatball soup is ready.

Tips for making edamame egg meatball soup:

First of all, about the handling of edamame. The cooling process after cooking edamame not only retains its emerald green color, but also makes the edamame more crisp and tender. In addition, the cooling process of edamame after cooking also helps to remove some of the beany smell, making the soup more fragrant and delicious.

Secondly, the preparation of meatballs is the key to this soup. When stirring the meat filling, you can add some cooking wine and minced ginger in moderation, which can not only remove the smell and increase the flavor, but also make the meatballs more tender and juicy. In addition, the size of the meatballs should be moderate, too large will affect the taste, too small will be easy to boil.

In the cooking process, mastery of the heat is also crucial. When boiling edamame and eggs, cook them slowly over medium-low heat to avoid overcooking them and affecting the taste. When cooking meatballs, it is necessary to cook them quickly over high heat to ensure that the meatballs can be cooked quickly and thoroughly, maintaining their tender texture.

Finally, the use of condiments is also key. When adding salt, it should be controlled in an appropriate amount so as not to affect the taste of being too salty. In addition, you can add some pepper, chicken essence and other condiments according to your personal taste to enhance the taste level of the soup.

In short, there are many steps to pay attention to in making edamame egg meatball soup, from the processing of edamame to the production of meatballs, to the mastery of heat and the use of condiments during the cooking process. Only in this way can you make a soup of edamame, eggs and meatballs that is both beautiful and delicious.

Netizens, have you ever drunk this edamame egg meatball soup? (The pictures in the article are all from the Internet)