Winter Melon Meatball Soup
by Mido fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Peel the hind legs and chop them into meat fillings: I chop them at a ratio of 2:8 fat to thin. The taste will be firmer and more elastic. You can adjust it according to your favorite ratio. When buying leg meat, pay attention to fat and thin. proportion. Cut the winter melon slices at the same time.
2. 2. Make scallion and ginger water: Southerners don’t like to put scallion and ginger in the minced meat, and they will eat it even if it is finely chopped, but only the cooking wine is always afraid that it will not be enough to remove the fishy, so I made a compromise and put the scallion, ginger, and ginger. After cutting the green onion, soak it in hot water for a few minutes, and it will become green onion ginger water. Just add this in the draft.
3. 3. Prepared seasoning: This is the seasoning that is put into the meat in turn: cooking wine, green onion and ginger water, eggs, sesame oil.
4. 4. Add seasonings one by one: stir while adding, don't add water all at once, add while stirring, until the meat filling is a bit loose but still elastic.
5. 5. Use the tiger's mouth to squeeze out the shape of the meatball: Put the meat into the left palm, and then squeeze the shape of the meatball from the tiger's mouth.
6. 6. Boil underwater meatballs: boil water, put winter melon first, then meatballs, cook until the water boils, skim off the foam from the meatballs, and add carrot slices.
7. 7. Cook and seasoning: Cook for about 15 minutes and add salt. The meatballs will not be loose and the soup is clear and delicious.
8. 8. The rest of the meatballs can be frozen, usually put a soup, eat a hot pot will be very delicious.
Tips:The method of mixing meat can also be used to make dumplings or wontons.
