There's no doubt that we need to compete with autumn in September. When we have a family dinner, we can have an appetizer with a melon ball first, and then we can have this stew of stewed melon and boiled meatballs which we said today. After the meal, we can have a white and thin winter melon tea. Qinghuo Runfei Runchang have, not afraid to eat meat grow fat much better.
Stewed meatball soup with white gourd
1. Cut the ginger and onion into finely chopped ginger rice and onion rice. Don't put anything in the meat stuffing you bought. First, use a small wooden stick to pound the garlic for three or five minutes to make the meat stuffing more delicate.
2. Put onion and ginger rice in the meat stuffing, mix it with a wooden stick and pound it at the same time, so that the ginger rice can be ground up a little more.
3. Put 1 egg, 1 tablespoon starch, 1 tablespoon cooking wine, 1 teaspoon soy sauce, 1 teaspoon sesame oil, pepper and salt into the meat filling.
4. Wash the wax gourd and remove the skin and flesh. Cut the wax gourd into 5mm thick pieces.
5. Make a pot of clear water, turn the water slightly to a small fire, and put in the balls with a spoon.
6. Put the meatballs into the pot, turn the heat to medium high, and cook for about 10 minutes.
7. When the balls are floating, put them into the slices of wax gourd and cook for a few minutes. Look at the wax gourd turned into translucent salt, sesame oil, home chicken powder can be appropriate to put some.
8. Turn off the heat and sprinkle some pepper. Cut some parsley and put it into the soup. Then you can enjoy it.