White gourd meatball soup(dong gua rou wan tang )

White gourd meatball soup

Introduction:

"I love soup and water. As the old saying goes," it's better to eat meat than soup, and it's better to walk in the street than to visit the countryside ". It seems that drinking more soup is good for health and appetite. I love to drink chicken soup or fish soup. My classmate always orders "noodle soup" every time he has a meal. Whether it's seafood or vegetable radish soup, he always comes to two bowls first. I say, "you're not authentic, you don't have to drink when you're full." in fact, I can't refuse soup. Drinking more soup is good for metabolism, and doctors often prescribe: "drink more water". But simply drinking water is a little bit too little. It's right to make some meatballs and put some wax gourd. It's not pure water. It's authentic soup. It's both meat and vegetable. Another little wine, in Weifang's words: "ha, wine and meat."

Production steps:

Step 1: Chop pork tenderloin into minced meat, add a little starch, egg white and refined salt, stir hard.

Step 2: take water in the pot, when there are small bubbles in the water, make minced meat into meatballs and put them into the water.

Step 3: after the meatballs are floated, take them out and put them into a clean water bowl.

Step 4: take water in the pan, add the wax gourd slices and bring to a boil.

Step 5: put in the boiled meatballs.

Step 6: bring to a boil over high heat, add salt, pepper and sesame oil.

Materials required:

Pork tenderloin: moderate

Wax gourd: moderate

Refined salt: right amount

Egg white: right amount

Pepper: right amount

Starch: right amount

Sesame oil: appropriate amount

Precautions: 1. The meatballs are cut into minced meat with a knife and then boiled. They are elastic and have good taste. 2. Wax gourd benefits water and heat.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dong Gua Rou Wan Tang