Meatballs rolled loofah soup
Cantonese people have always "talked about drinking and eating", and soup is a household name. There are four ways to make soup: boiling, stewing, rolling, and stewing. Perhaps most people prefer this method of cooking. Talking about the practice of rolling, rolling generally involves processing the raw materials with knives, placing them in boiling light soup or water, heating them until cooked, and seasoning them into soup dishes. Its taste is characterized by clear and fresh soup and smooth meat. It is more suitable for consumption in spring and summer.
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Steps for Meatballs rolled loofah soup
1
Wash the meat first and chop it into meat paste.
2
Peel off the edges of the loofah, wash and slice.
3
Put the chopped meat paste into a bowl, add a small spoon of corn starch, stir well, then add the eggs, add a little salt and stir again with the soy sauce and oil.
4
After the water in the pot is boiled, add a little shredded ginger. After boiling over strong fire, use a spoon to pick a piece of mashed meat into the pot. The processed piece of mashed meat will turn into a meatball shape when picked up in the pot. After boiling, add loofah slices.
5
Roll for about ten minutes, add a little salt according to taste, and the oil is ready to serve the pan.Meatballs rolled loofah soup Make Tips
Rolling soup in this way is simpler and time-saving, and is more suitable for making light soup in spring and summer. The above loofah soup is particularly sweet and sweet, and the meatballs are particularly delicious and smooth. It is a good choice for this hot summer day.