Poongullion soup

By VicentaLakin

Poongullion soup
As they say, “The winter melon enters the house and does not enter the pharmacy”. In this wet and hot season, winter melon soup is an excellent summer soup. It's the right way to eat meat in the summer

Recipe Recommendations

  • winter melon appropriate amount
  • pork stuffing 250g
  • fine vermicelli appropriate amount
  • white pepper 1 teaspoon
  • sweet sauce 1 scoop
  • cooking wine appropriate amount
  • soy sauce 3-4 spoon
  • salt appropriate amount
  • starch appropriate amount
  • diced green onion appropriate amount
  • ginger appropriate amount
  • sesame oil appropriate amount
  • eggs one

Steps for Poongullion soup

  • Make Poongullion soup step 0
    1
    pork: 250g, white pepper: 1 spoon, sweet pasta: 1 spoon, wine: appropriate quantity, perfume: appropriate quantity, salt: adequate quantity, starch: proper amount, onion: appropriate amount, ginger paste: appropriate amount, sauce: 3-4 spoons. eggs: 1。
  • Make Poongullion soup step 1
    2
    Wintermelon: Appropriate. Take the melon to the seed and clean the spare。
  • Make Poongullion soup step 2
    3
    Fine fan: Adequate. Wash the fans and impregnate them with hot water。
  • Make Poongullion soup step 3
    4
    Add wine and soy sauce to the meat pie, and mix。
  • Make Poongullion soup step 4
    5
    Add gingermax, white pepper, and continue to stir。
  • Make Poongullion soup step 5
    6
    Meat puddle. Do not overload each time, and once the water is strung up again. The water was struck several times until the body was sticky. The water can hit a few times, so it's soft。
  • Make Poongullion soup step 6
    7
    Add the sweet noodle sauce and mix it evenly。
  • Make Poongullion soup step 7
    8
    And pour it into the onion, and leave it alone, and put on the onion a proper amount of perfume. The advantage of this is that the onion scent is wrapped in oil and then it continues to be strewn, so that the meat is more fragrance。
  • Make Poongullion soup step 8
    9
    Add salt, hit an egg, spread a proper amount of dry starch, and stir up evenly. The addition of eggs makes the balls softer and the dried starch makes the balls more conjunctive。
  • Make Poongullion soup step 9
    10
    This is when you cut the winter melon into thick pieces. Don't cut it too early to prevent nutrient loss. And don't cut it too thin, because the cucumbers aren't so closed, and the thin cucumbers collapse quickly, affecting taste and taste. When the melon is cut, the bottom oil, magnification and onion fragrance are added。
  • Make Poongullion soup step 10
    11
    When the scent of onions and large materials is triggered, the fire is shut down and oil is poured into a soup pan with tumbles。
  • Make Poongullion soup step 11
    12
    Water, salt, as much as you need。
  • Make Poongullion soup step 12
    13
    When the water's open, the immersed fans are laid above the winter melon。
  • Make Poongullion soup step 13
    14
    WHEN THE WATER ROLLS OUT AGAIN, IT'S MADE OF A PELLETS OF MEAT WITH A SPOON. THERE SHOULD BE A GAP BETWEEN MEATBALLS TO PREVENT ADHESIVENESS. WHEN MEATBALLS COME IN, DON'T HURRY TO FLIP, OR THEY'LL SPREAD EASILY. COVER THE PAN, ACCELERATE ITS MATURITY, SEE THE MEATBALL COLOURS ARE EVENLY WHITE AND FULL OF Q BULLETS INDICATE MATURITY, FIRE IS OFF, AND FRAGRANCE IS POURED INTO IT。
  • Make Poongullion soup step 14
    15
    The ancients wrote the next Poetry of Wintermelon, which glorified it not astoundingly, but as full of treasure. Let me enjoy this delicious soup while enjoying this classic winter melon
  • Make Poongullion soup step 15
    16
    It's not like it's a good idea
  • Make Poongullion soup step 16
    17
    He was born to laugh
  • Make Poongullion soup step 17
    18
    There are hundreds of people inside。

    • Poongullion soup Make Tips

    1. The order of adding seasonings when mixing the meat filling is very important. 2. Do not slice the winter melon too thin.

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