---Fresh and moist winter melon ball soup---

Materials 1 piece of winter melon, 300 grams of pork stuffing, 25 grams of oyster sauce, a little bit of salt, 2 grams of white pepper, 15 grams of corn starch, cold water, a few drops of sesame oil, a little bit of minced scallions

Making

1. winter melon and meat stuffing is ready; the meat stuffing with fresh or frozen can be used, frozen need to take out completely thawed before use;

2. meat in the pouring of the appropriate amount of oyster sauce, white pepper, two seasonings have the ability to go to the winter melon and meatballs. Take out completely thawed before use;

2. Pour in oyster sauce, white pepper, both seasonings have the effect of deodorization and refreshing, no need to put the wine;

3. Want to meatballs to hold a ball is not loose, put a small spoon of corn starch to play a bonding effect, you can also put a half to one of the egg whites;

4. Add a little salt, stirring in a single direction; want to meatballs taste tender, be sure to beat water to the meat mixture; the water content of the meat is not the same, so a small number of times to add cool water, stirring to the meat mixture can be presented with a clear swirl with the wire on it, and then use it for a while, so that the water is completely eaten into the meatballs into the water on the firm not lie;

5. winter melon peeled, deseededed, cut long thin slices;

6. into the pot of cold water to boil, meatballs Before entering the water, turn down the heat and keep it at a light boil;

7. Take a small spoon, dip it in some water, scoop a spoonful of the meat mixture, and wrestle it in the bowl a few times, and the surface of the meatballs will be smooth;

8. Send the meatballs into the water, and then re-scoop and wrestle them again until all of the meatballs are in the soup; when the surface turns brown, turn up the heat to medium-high, and cook for 2 minutes, and turn off the heat when the meatballs float on the surface of the water; add sesame oil, chopped green onion, and salt, as appropriate.

Tips

1. winter melon has green skin and white skin, green skin texture is harder, white skin texture tender, according to their own preferences to choose; winter melon skin is more nutritious, but this soup is short, it is appropriate to peel and then cook;

2. meat with a little bit of fat in the filling more tender;

3. out of the pot sprinkle cilantro, scallions can be; sesame oil and salt added as appropriate. Add in sesame oil and salt as appropriate.