Winter Melon Ball Soup

Overview

As the saying goes, winter melon comes to your home, not to the pharmacy. In this hot and humid season, winter melon soup is the best soup to relieve heat and maintain health. Paired with meatballs in the soup, it is more nutritious and not greasy. This is the correct way to eat meat in summer. After a bowl of such delicious soup, you will be filled with happiness. Let us say goodbye to the bitter summer~

Tags

• soups
• home cooking
• soup
• pregnant women
• summer recipes
• lunch
• cooking wine
• egg
• ginger powder
• pork stuffing
• starch
• sweet noodle sauce
• winter melon
• minced green onion
• salt
• sesame oil
• soy sauce
• thin vermicelli
• white pepper

Ingredients

Steps

1. 1 Pork filling: 250g, white pepper: 1 tsp, sweet noodle sauce: 1 tsp, cooking wine: appropriate amount, sesame oil: appropriate amount, salt: appropriate amount, starch: appropriate amount, minced green onion: appropriate amount, minced ginger: appropriate amount, soy sauce: 3-4 spoons. Egg: 1.

   

2. 2 Winter melon: appropriate amount. Peel and seed the winter melon, clean and set aside.

   

3. 3 Thin vermicelli: appropriate amount. Rinse the vermicelli and soak it in hot water for later use.

   

4. 4 Add cooking wine and soy sauce to the meat filling, stir and mix thoroughly.

   

5. 5 Add ground ginger and white pepper and continue beating.

   

6. 6 Pour water into the meat filling. Do not add too much water each time. Add water again when the beat is strong. Pour water several times until the meat filling is thick and thick. You can beat the water a few more times to make the meatballs taste soft and glutinous.

   

7. 7 Add sweet noodle sauce and mix well.

   

8. 8 Sprinkle in the minced scallions, do not stir them first, and pour an appropriate amount of sesame oil on top of the minced scallions. The advantage of doing this is that the aroma of the onions is wrapped in oil and then continued to be whipped, so that the meat filling will be more fragrant.

   

9. 9 Add salt, beat an egg, sprinkle an appropriate amount of dry starch, beat evenly and set aside. The addition of eggs makes the meatballs softer and waxier, and the addition of dry starch makes the meatballs more clumpy.

   

10. 10 At this point, cut the winter melon into thick slices. Do not cut the winter melon slices too early to prevent loss of nutrients. Don't cut too thin, because winter melon is not strictly forbidden to be boiled. If the slices are too thin, they will collapse quickly, affecting the taste and appearance. After cutting the winter melon, add the base oil to the pot, add the seasonings and scallions and sauté until fragrant.

    

11. 11 When the aroma of the onions and aniseed is stimulated, turn off the heat and pour the sauteed oil into the soup pot with the winter melon slices.

    

12. 12 Add as much water and salt as you need.

    

13. 13 After the water boils, spread the soaked vermicelli on top of the winter melon.

    

14. 14 When the water boils again, use a spoon to scoop out the meat filling and make balls one by one. Leave some space between the meatballs to prevent them from sticking. After all the meatballs are put in, don't rush to flip them, otherwise they will easily fall apart. Cover the pot to accelerate the ripening. If the meatballs are uniformly white in color and have a plump texture, they are ripe. Turn off the heat and pour in sesame oil.

    

15. 15 The ancients once wrote a "Winter Melon Poetry" to praise its humble appearance but full of treasures. Let me enjoy this refreshing and delicious soup while appreciating this classic winter melon poem ~ cut the yellow flowers and autumn will lead to spring,

16. 16 Frost skin and frost leaves protect the body,

    

17. 17 Don't laugh when you are born abstract,

    

18. 18 The belly can accommodate hundreds of people.