Small winter melon meatballs
Overview
The flesh of winter melon is thick and white, loose and juicy, and has a light taste! Since winter melon is an absorbent, it can be cooked with seafood and meat in soup in summer. It not only tastes extremely delicious, but can also clear away heat and relieve internal heat.
Tags
Ingredients
Steps
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Add minced green onion, salt, pepper, and salt to the meat filling and mix well. Add a little water and grasp it evenly with your hands. Grasp it finely. Then add dry starch and grasp it evenly. Stir vigorously in a clockwise direction and beat it a few times
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The processed meat filling is very delicate
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Peel the winter melon, wash and cut into thick slices
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Add three small bowls of water to a small pot and put in the winter melon. When it boils, turn down the heat immediately when you see the winter melon is slightly translucent
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Grasp the meat filling with your left hand, squeeze out the meatballs along the tiger's mouth, use the spoon in your right hand to scrape off the meatballs and put them into the pot. Do not stir during this time, and simmer over low heat
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When the pot is slightly open, the meatballs are floating, and the winter melon is completely transparent, add salt and chicken powder to taste, then add chopped coriander, then turn off the heat and serve
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Finished product picture!
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Finished product picture!
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Finished product picture!
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Finished product picture!
