Spicy Rice Ball Soup: A mellow and delicious summer staple
Overview
In the hot summer, we like to have Kuay Teow Noodles as our main lunch meal. Among them, there is a snack called Jianmiwan, which is made from high-quality Chaoshan rice into rice pulp and made into a rice snack with two pointed ends and a round middle. It tastes soft, smooth and slightly elastic. Chaoshan's food is famous for its exquisiteness. Even when cooking a bowl of jianmi ball soup, it must be clear, fresh and skillful. Jianmi balls must be boiled in clear water first to prevent the soup from becoming turbid and losing its clarity; the soup must use bone broth to highlight the "fresh" character; the ingredients must be carefully matched with meat and vegetables to achieve a clever character.
Tags
Ingredients
Steps
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Wash the sharp rice balls.
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Wash and peel the autumn melon.
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Cut into small cubes.
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Wash the meatloaf and cut into thin slices.
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Wash the pork balls.
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Wash the pork and chop into minced meat.
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Boil water and add pointed rice balls.
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Boil again, take out the sharp rice balls and set aside.
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Bring the bone broth to a boil and add the meatloaf and pork balls.
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Boil again, add the autumn melon and minced pork, and stir the minced pork into pieces.
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Serve winter vegetables.
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Add garlic and salt to taste and turn off the heat.
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Put the cooked sharp rice balls into a bowl and add soup water.
