Winter Melon Ball Soup
Overview
Winter melon meatball soup is my favorite soup. It is also a light soup of Cantonese cuisine. It is fragrant and not greasy. The meatballs are Hakka meatballs and fish balls, asparagus and carrots are also added. It is rich in color and fuller in taste. In addition to the meatballs, there are also shrimps. The meat and vegetable soup is delicious. Winter melon is sweet, light, and cool in nature, and enters the lungs, large intestine, small intestine, and bladder meridians; it has the effects of moistening the lungs and promoting fluid production, resolving phlegm and quenching thirst, diuresis and swelling, clearing away heat and heat, detoxifying and expelling pus, etc.
Tags
Ingredients
Steps
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Preparation materials: Marinate shrimps with salt, cooking wine and white pepper for a while. Slice the carrots, cut the asparagus into sections, peel the winter melon, scoop some of the winter melon into balls, and dice some of the winter melon. If you find it troublesome to cut the winter melon like this, you can slice the winter melon into thin slices.
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Heat the oil in a wok, sauté the minced ginger until fragrant, add the shrimp and meatballs, wait until the shrimps change color and put the meatballs and shrimps in a container.
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Use the remaining oil in the wok to stir-fry the winter melon.
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Add 1500ML water, cover and cook for 15 minutes.
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Add Daxida beef powder.
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Add the meatballs, carrot slices and asparagus segments and cook the meatballs until cooked.
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Finally add the shrimp, cook the shrimp, and season with salt according to taste.
