I made dumplings a while ago and had a bunch of meat fillings and a few pieces of mushrooms left over, so I thought of making this simple soup. When I was a child, at my grandpa’s house, my grandma must have soup when cooking. The lighter, appetizing and not greasy the better, so the combination of winter melon and shiitake mushrooms became the first choice. To elaborate, this soup is a Cantonese dish. The soup absorbs the fragrance of the meat filling, is moderately salty and not greasy. It is paired with ingredients such as mushrooms and winter melon. It is rich in vitamins and has a low fat content. It is a good "hot drink" in winter.

Many kitchen novices are not very good at making meatballs. They are always afraid that the meatballs will not turn out well, so they add a little starch to the meat filling. But I personally think that after adding starch, the meat will not be soft and it will affect the taste. Let me give you a little tip for making meatballs. When choosing meat fillings, make sure they are both fat and lean. Before preparing the meat fillings, add water in batches and stir continuously to make the meat fillings sticky; then add other ingredients and condiments. Stir well and marinate for flavor. The meat stuffing made in this way is soft and delicious, easy to shape and elastic, and everyone will love it.

Production time: 20 minutes.

Suitable for: People who like meatballs, friends who love soup, Cantonese food lovers

Actual evaluation: There is not much seasoning in the soup, the taste of the meat filling alone is enough Fresh, tender winter melon and shiitake mushrooms, plus delicious meat fillings, it’s actually a weight loss meal, it’s amazing.

Ingredients

Ingredients: 1 slice of winter melon (150g), 200g pork belly stuffing, 3-4 shiitake mushrooms

Seasoning: 1 spoon of sauce (15 grams), 1 spoon of salt (5 grams), 1 spoon of sesame oil (5 grams)

Method

1. Preparation: Peel winter melon and cut into diagonal cubes; shiitake mushrooms Wash and chop half, slice half; set aside.

2. Adjust the filling: Add water to the meat filling in batches and stir well, then add chopped mushrooms and 1 spoon of sauce, stir well and let it stand.

3. Cooking: Put half a pot of water in a casserole, add winter melon slices to the pot after boiling, and boil until the winter melon becomes translucent.

4. Form into balls: Grab some meat filling with your hands, then squeeze it into a ball shape, and quickly put it into the pot with a spoon.

5. Place vegetables: When the meatballs float, add mushroom slices and 1 spoon of salt, cook for another 2 minutes, turn off the heat and pour sesame oil, and it is done.

Tips

1. Tips for mixing the stuffing: Choose a fat or lean meat filling, add a little water in batches in advance, stir vigorously, and then put it in Add other ingredients and condiments, stir evenly, and marinate for a while for more flavor. The best ratio of meat filling to water is 6:1.

2. Use the time of marinating the meat filling to cook the winter melon until it is half cooked to remove the peculiar smell of the winter melon.

3. For those who like to eat coriander and chopped green onion, you can add it as you like after turning off the heat. A little pepper will also taste good.