Winter Melon Balls and Vermicelli Soup

Name: Winter Melon Balls and Vermicelli Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Winter melon; Some Lean pork meat; Some Rice noodles; Some parsley; Some shallot; Some ginger; Some Soy sauce; Some starch; Some Cooking Wine; Some sesame oil; Some Chicken Bouillon Powder; Some salt

by Smile

4.7 (1)

Favorite

7

Difficulty

Easy

Time

20m

Serving

2

Winter melon is sweet, light in taste, diuretic, clearing heat, phlegm, and thirst quenching. The sugar and vitamin content are high and there is no fat. Therefore, winter melon is used to make ball soup, which is non-greasy and delicious. "

Winter Melon Balls and Vermicelli Soup

1. Wash the wax gourd, remove the green skin, and cut into 0.5 cm slices;

2. Mince green onion and ginger;

3. Chopped coriander;

4. Add soy sauce, cooking wine, starch, chopped green onion, ginger and salt to the lean pork meat in turn and mix well;

5. Knead the prepared lean meat fillings into balls, put them in the refrigerator and freeze for 15 minutes, and wait until the surface becomes hard;

6. Heat the casserole in advance, put the frozen meatballs in the casserole and bring to a boil over medium heat;

7. When the balls are all floating, add winter melon and add a spoonful of salt;

8. After boiling, add the vermicelli, when it is boiled again, add the chicken essence to taste, and then add a few drops of sesame oil;

9. Sprinkle with chopped coriander and stir to turn off the heat.

Tips:
1. After the meatballs are cooked, they will be frozen in the refrigerator, and the surface will solidify quickly, become smooth, and will not fall apart when they are cooked in the pot;

2. You don’t need to put soy sauce in the meat filling, the meatballs made in this way can be more refreshing in color;

3. You can also add egg whites when you adjust the meat filling to increase the consistency. Add less salt, just a little bit.