The preparation of the meatballs in winter melon meatball soup requires some effort and technique. The standard meatballs are tender and glutinous, not fresh, smooth and fragrant in the mouth.

Prepare the meatball ingredients and seasonings.

Pure meat, cooking water, salt, cooking wine, egg white, pepper, monosodium glutamate, fresh soup, etc. in the front tank.

When making meatballs, pay attention to the following points to avoid the meatballs from being fragile.

1. First of all, when selecting materials, the meat filling should not be too fatty, because the fat meat has too much oil and should not stick to the meat filling when stirring. Just choose two points fat and eight points thin.

2. It is best to chop the meat filling by hand, which will make it easier to stir.

3. When stirring the meat filling, add egg white and a small amount of starch. Both of them can play a binding role. At the same time, the egg white can maintain the moisture in the meat filling, making the meat more tender and taste better. It's also smoother.

4. When stirring the meat filling, be sure to stir in one direction. Do not change the direction at will. Sometimes it will go in time and sometimes it will go against time. This will make the meat filling loose and brittle. .

This soup base also depends on your preference. It is similar to hot pot. You want it to be a little spicy or not spicy at all. You can buy ready-made ones from the supermarket, which is simpler and saves you a lot of effort in making chicken soup or broth, fish soup, etc. If you are not afraid of trouble, you can also spend two or three hours making chicken soup or bone soup, etc., and it will be crystal clear! Make chicken soup. Kill a native chicken and soak it in bleeding water. Put it in a pot and blanch it for 18 minutes. Then take it out and wash it thoroughly. Put it in the pot, add 4 times the amount of water, add 10 grams of cooking wine, 50 grams of onion, ginger and garlic, and bring to a boil over high heat. , simmer over medium-low heat for two hours, and drain the soup to become chicken soup. Take 1000 grams and use. What is not used up can be used for other purposes.

Tips to remind you

Cut the winter melon into large dices or chunks and put it in the pot in advance. Cook it until it is about eight to nine times ripe and add the meatballs. If you cut it into thin slices, you can add the meatballs first and then the winter melon slices. Be sure to cook until transparent.

The meatballs come out of the pot quickly, and the meatballs take shape and float, becoming round and mature. After being cooked, the meatballs lose their smoothness and tenderness.

I hope these methods can help you.