食材:
荠菜肉馅10个丸子的量、口蘑5朵、嫩豆腐3块、食盐少许、猪油少许
步骤1:
这是调好用来包荠菜饺子的肉馅,饺子皮用完了,决定做荠菜肉丸汤!
![](http://cookbooksoft.com/d/file/news/qita/2020-06-17/200_af1ddd33465569c38b354f2679293c09.jpg)
步骤2:
剩余的肉馅,全部做成肉丸状,恰好10个,备用!
![](http://cookbooksoft.com/d/file/news/qita/2020-06-17/200_2a2e4c08acf376f9d9bd96f1def60714.jpg)
步骤3:
嫩豆腐、口蘑洗净,切块状!
![](http://cookbooksoft.com/d/file/news/qita/2020-06-17/200_0aff262eeb4e51acd7cfc47f42cb31d2.jpg)
步骤4:
锅里水烧开后放口菇,豆腐,加入食用盐少许,水沸腾后将荠菜肉丸依次放入沸水中,加入猪油(家里恰好有猪油,油最好是选择没有特别气味的,否则影响荠菜的香味!)沸腾一小会儿!肉丸熟后,盛出!
![](http://cookbooksoft.com/d/file/news/qita/2020-06-17/200_83db21307cc1dc7a20f763409cdd4ee6.jpg)
步骤5:
汤里面融合了荠菜和蘑菇的鲜香,非常原汁原味!
不建议加过多的调味品!
![](http://cookbooksoft.com/d/file/news/qita/2020-06-17/200_23f5422d1602130c248b373d853b447c.jpg)