Sponge gourd meatballs(si gua rou wan )

Sponge gourd meatballs:

Raw materials for making loofah meatballs:

Luffa 500g, pork 100g, tomato 50g, fungus 10g.

Ingredients for making loofah meatballs:

Lard, refined salt, monosodium glutamate, cooking wine, starch, onion powder, ginger powder.

Processing steps of Luffa meatballs:

(1) Wash towel gourd skin, cut into hob pieces, wash tomato, cut into pieces, soak Auricularia auricula and wash for use.

(2) Wash the pork and chop it into mince. Put it into a basin. Add wine, refined salt, monosodium glutamate, starch, scallion and ginger. Mix well to make meat stuffing. Put the water in the pot and bring to a boil. Squeeze the meat stuffing into small meatballs by hand and put them into boiling water. When the meatballs float, you can take them out.

(3) Heat up the frying pan with oil, add towel gourd, tomato and fungus, stir fry for a few times, then add appropriate amount of soup to boil meatballs, wait until it is thoroughly cooked, then add refined salt, meatballs and monosodium glutamate, stir fry until cooked, thicken the pan and serve.

When making loofah meatballs, you should pay attention to:

The meatballs must be boiled to avoid breaking. When the loofah is fried in oil, the fire should be strong and the action should be fast to keep its chlorophyll content

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Si Gua Rou Wan