Prepare ingredients
One piece of lean meat, one piece of ginger, one piece of carrot 1 piece, two pieces of loofah, appropriate amount of starch, two cloves of garlic, cooking wine 1 teaspoon, and a little edible salt.
Making a tutorial
1. Peel and wash the meat at a ratio of 28% to 28%, then chop it up for later use, or mash it in a cooking machine. It is best to shred carrots and then dice them, and chop them as much as possible.
2. Put chopped minced meat and chopped carrots into a small bowl, add Jiang Mo, edible salt and cooking wine, and stir in one direction. Finally, add 2 tablespoons of starch and continue to stir until the filling is slightly thick. If you like Q-bombs, you can also fry them for a while.
3. Knead the meat stuffing into meatballs with similar size, then wash the loofah, peel it and cut it into hob blocks with similar size for later use. Do not directly cut the hob blocks into slices or strips.
4. Put an appropriate amount of cooking oil in the pot, stir-fry the minced garlic until fragrant, and then add the cut loofah and stir-fry until the loofah becomes soft. Finally, add a proper amount of water and bring to a boil. Put down the meatballs in turn and cook until the meatballs float. Add the right amount of salt to taste. If you want to make the soup thicker, add appropriate amount of water starch and cook for two minutes.
A bowl of delicious loofah meatball soup is ready here. The soup of towel gourd and fried towel gourd cooked in this way tastes completely different and is absolutely sweet and delicious. You can try it if you are interested!
knack for cooking
1, water starch is juice mixed with proper amount of starch and water, which is generally suitable for thickening and can make the soup a little thicker.
2, the meat used for meatballs can not be completely thin, it will be more firewood to eat, and the ratio of fat to thin is the best.