White gourd meatball soup(dong gua rou wan tang )

White gourd meatball soup

Introduction:

"When winter comes, people like to eat some hot pot, braised meat and other high calorie food to resist the cold, but it's easy to make the skin cold and the heart hot, so it's easy to have stomach fire and heart fire. At this time, you can eat some wax gourd soup which has the functions of removing swelling, clearing heat and detoxification, clearing stomach and reducing fire and anti-inflammatory. Today, this wax gourd meatball soup can not only protect us from cold, but also keep us from getting angry and getting fat. "

Production steps:

Step 1: put the minced meat and water chestnut into a big bowl.

Step 2: add ginger powder, soy sauce, salt, chicken essence and starch, and then pour in a small amount of sesame oil.

Step 3: knead the meat stuffing into meatballs.

Step 4: heat the oil in the oil pan, deep fry the meatballs until the surface is yellowish, then remove and set aside.

Step 5: peel the wax gourd and cut it into small pieces.

Step 6: put the cut wax gourd into the pot, add appropriate amount of water to boil. Put in the pickled mushrooms and cook.

Step 7: add the fried meatballs and cook until the melons are cooked and soft.

The eighth step: after the melon is ripe, add some pepper and salt.

Step 9: pour in a little sesame oil, sprinkle with some coriander and turn off the heat.

Materials required:

Minced meat: 200g

Wax gourd: 500g

Shuifa mushroom: 100g

Water chestnut: 100g

Salt: right amount

Sesame oil: appropriate amount

Ginger: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Starch: right amount

Pepper: right amount

Coriander: moderate

Note: rub meatballs in the hands of some sesame oil, so that the meat will not touch the hands.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dong Gua Rou Wan Tang