Winter melon ball soup really never get tired of, and constantly try new methods and summarize experience, this soup I dare not say that to do the stove perfect, but at least simple and taste.

Meatballs to fishy not put wine, because different brands of wine concentration is not the same, fine, meatballs and soup will have a strange taste. If you insist on putting wine, I recommend putting yellow wine, soft and no odor.

In addition, the meat filling with oyster sauce is better than raw pumpkin. Oyster sauce is flavorful and has a higher protein content. Although oyster sauce and soy sauce look similar in color, the meatball soup with oyster sauce is colorless, while the soup with soy sauce is slightly red and has a stronger sauce flavor. Winter melon soup is meant to be eaten light and flavorful, and with the addition of soy sauce or soy sauce, the taste is a bit sour.

A little more white pepper in the meat filling also has a deodorizing effect. A full bite, this meatball is fragrant and tender, so satisfying!

Ingredients 1 piece of winter melon, 300 grams of pork filling, 25 grams of oyster sauce, a little salt, 2 grams of white pepper, 15 grams of corn starch, moderate amount of cold water, a few drops of sesame oil, a little chopped scallions

Production

1. winter melon and meat filling is ready; the meat filling with fresh or frozen can be used, frozen need to be taken out of the completely thawed in advance before using;

2. meat filling, pouring a moderate amount of oyster sauce, a few drops of sesame oil, a few drops of minced scallions. Pour into the appropriate amount of oyster sauce, white pepper, these two seasonings have the effect of deodorization and freshness, no need to put the wine;

3. Want to meatballs holding a ball not loose, put a small spoon of corn starch to play a bonding effect, you can also put a half of an egg white;

4. Add a little salt, mix in one direction; want to meatballs taste tender, be sure to beat the water in the meat mixture; the meat of the water content is different, so add a few times a few times, and then add a little bit of water. Take a small spoon, dip it in some water, scoop a spoonful of meat mixture, wrestle it in the bowl a few times, and the surface of the meatballs will be very smooth;

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

Apple's private words

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

2. meat filling with a little bit of fat to be more tender;

3. When the pot is ready, sprinkle parsley and scallions; add sesame oil and salt as appropriate.

#double11goodies #