Poongullion soup
By VicentaLakin
And just in the summer, the winter melons in the garden were the most churned, each large, the sweetest white cream of all, and today try to make a winter melon bead soup, shared with friends, which is mostly light, so that the taste of the melon can burn out
Recipe Recommendations
- lean meat 100g
- winter melon 300g
- small mushroom of 4
- scallion 20g
- starch 20g
- salt 5g
- Jiang 3g
- sesame oil 3g
- light
- quick-boiled
- ten minutes
- simple
Steps for Poongullion soup
1
Put the mushrooms on for an hour and wash the onions。
2
Clean up
3
Cut to the inside
4
Onions of mushrooms cut small, salted and cut
5
It's about time to add water powder and averages
6
Poach
7
Oil pan
8
Put a little salt in it
9
Add the right amount of water
10
Squeeze in the balls, cover the pan and boil it for seven minutes
11
It's good to end up with onion leaves and soot