Winter Melon Meatball Soup
1.
Pork filling: 250g, white pepper: 1 tsp, sweet noodle sauce: 1 tsp, cooking wine: appropriate amount, sesame oil: appropriate amount, salt: appropriate amount, starch: appropriate amount, chopped green onion: appropriate amount, minced ginger: appropriate amount, soy sauce: 3-4 spoons. Eggs: 1 piece.
2.
Winter melon: moderate amount. Peel the wax gourd and remove the seeds, wash it and set aside.
3.
Fine fans: moderate amount. Rinse the vermicelli well, soak it in hot water in advance and set aside.
4.
Add cooking wine and soy sauce to the minced meat, beat and mix thoroughly.
5.
Add minced ginger and white pepper and continue to beat.
6.
Fillet with water. Do not pump too much water each time, and add water again when the water is strong. Beat the water several times until the meat is sticky and vigorous. The water can be beaten several times, and the balls will taste very soft and waxy.
7.
Add the sweet noodle sauce and beat evenly.
8.
Sprinkle in the chopped green onions, do not beat them, pour some sesame oil on the chopped green onions. The advantage of doing this is to wrap the onion fragrance with oil, and then continue to beat, so that the minced meat will be more fragrant.
9.
Add salt, beat an egg, sprinkle an appropriate amount of dry starch, beat evenly and set aside. The addition of eggs makes the balls softer and waxy, and the addition of dry starch makes the balls more clumpy.
10.
At this time, cut the winter melon into thick slices. Do not cut wax gourd slices too early to prevent nutrient loss. Don't cut too thin, because winter melon is not very forbidden to cook, and the thin winter melon slices will collapse quickly, which will affect the taste and appearance. After cutting the wax gourd, add base oil to the pot, stir up the ingredients and green onions until fragrant.
11.
When the aroma of green onions and aniseed is stimulated, turn off the heat, and pour the sauteed oil into the soup pot with winter melon slices.
12.
Add water and salt in the amount you need.
13.
After the water is boiled, spread the soaked vermicelli on top of the winter melon.
14.
When the water boils again, use a spoon to scoop the meat into balls. A certain amount of space should be reserved between the meatballs to prevent adhesion. After the meatballs are put in, don't rush to turn them, otherwise they will easily fall apart. Cover the pot to accelerate its maturation, and see that the meatballs are uniformly white in color and full of texture, indicating that they are mature. Turn off the heat and pour sesame oil.
15.
The ancients once wrote a "Winter Melon Poem", praising it for its unsurprising but full of precious character. Let me enjoy this refreshing and delicious soup while admiring this classic winter melon poem~ Cut yellow flowers in autumn and spring,
16.
Frost skin and leaves protect the long body,
17.
Born to be general, you don’t laugh,
18.
It can hold hundreds of people in the abdomen.
Tips:
1. The order in which the seasonings are put in the minced meat is very important.
2. Do not slice the wax gourd too thinly.
