Tofu, meatballs and winter melon soup
Overview
Huang Lei said that memories can be clearly preserved because of certain details. It's the color, it's the smell, it's the taste, down to the color of the sky and the leaves on a certain day, down to the taste that I'll never forget after eating it on a certain day... these are the clues left to us by the old days. My love for meatballs comes from my childhood memories. The conditions at that time were not good and meatballs could only be eaten during the Chinese New Year. Therefore, meatballs are integrated with the taste of New Year in my memory, and they are also the taste of home. It’s easy to get hot and dry in autumn, and you’ll get angry if you’re not careful. Winter melon is cool in nature and can moisten the lungs, promote body fluids, resolve phlegm and quench thirst. Drinking soup is the best choice.
Tags
Ingredients
Steps
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Chop the pork into mince.
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Chop green garlic.
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Add the green garlic and mince it together with the meat.
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After mincing the meat, add 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of oyster sauce, beat in an egg, and mix evenly.
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Prepare half a piece of tofu and crush it.
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Pour the tofu and minced meat into a bowl, add 50g of starch and stir evenly. If it is still too wet and cannot be shaped, you can add a little more starch.
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Heat the oil in a pan. Add some minced meat and pour in the minced meat until it floats immediately. You can make meatballs and put them in.
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You can squeeze out the meatballs by hand or use a spoon. It is recommended to use a spoon to avoid burning.
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Cut the winter melon into thin slices and set aside.
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Pour water into the pot, add the meatballs before the water boils, cover with a lid and bring to a boil.
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After the water boils, add the winter melon slices and cook for another 3 minutes to let the soup absorb the flavor. Add a spoonful of salt.
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Sprinkle with chopped green onions and serve!
