White gourd balls and vermicelli soup

White gourd balls and vermicelli soup

Introduction:

"Wax gourd is sweet, light, diuretic, heat clearing, expectorant, thirst quenching and other effects, in which sugar, vitamin content is higher and does not contain fat, so use wax gourd to make meatball soup, strong fragrance, not greasy, delicious."

Production steps:

Step 1: wash the wax gourd, peel it and cut it into 0.5cm pieces;

Step 2: cut green onion and ginger;

Step 3: Chop parsley;

Step 4: add soy sauce, cooking wine, starch, onion and ginger powder and salt into the lean pork stuffing in turn;

Step 5: knead the lean meat stuffing into balls, put it in the refrigerator and freeze for 15 minutes until the surface hardens;

Step 6: heat the casserole in advance, put the frozen balls into the casserole, and bring to a boil over medium heat;

Step 7: when the balls are all floating, add wax gourd and a spoonful of salt;

Step 8: after boiling, add the vermicelli. When boiling again, add chicken essence to taste, and then add a few drops of sesame oil;

Step 9: Sprinkle chopped coriander, stir and turn off the heat.

Materials required:

Wax gourd: moderate

Lean pork stuffing: right amount

Fans: right amount

Coriander: moderate

Scallion: right amount

Ginger: right amount

Soy sauce: right amount

Starch: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Salt: right amount

Precautions: 1. After the meatballs are frozen in the refrigerator, the surface of the meatballs will solidify rapidly and become smooth, which will not scatter when they are cooked in the pot; 2. When mixing the meat stuffing, soy sauce is not needed, so the color of the meatballs can be fresher; 3. When mixing the meat stuffing, egg white can be added to increase the viscosity, and the salt should be added less, just a little bit.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh