How to make carob melon balls, and how to make winter melon balls?

Steps to prepare the carob meatballs.

Remove the gourd, if it is very old, scrape off the skin, green onions, and coriander.

Chop both green onions and coriander.

Rub the horn melon into shreds with a tool, put in a small spoon of salt to marinate it, and then take out the water and chop it with a knife.

Add chopped green onions and coriander to the processed cucumber, and add oyster sauce, pepper and salt.

Mix well, add an egg and stir well.

Add the flour. Stir thoroughly.

Heat oil in a wok. When the oil is hot for five minutes, scoop it one by one with a small spoon and put it in the oil pan. You can squeeze it by hand, it will be a little rounder.

Flip, change color and float to cook.

Materials. Ingredients.

400 grams of carob melon. Accessories. Salt.

1 scoop. Onions.

Half. Egg.

1 pc. Flour.

100 grams. Pepper.

1 teaspoon. Preparation of carob meatballs.

Wash the horn melon, prepare the shallots, and if you can't use up a shallot, half of it will do.

Remove the gourd, rub into shreds, and marinate with a spoonful of salt for 5 minutes.

Chop the shredded squatter with a knife a few times and add the chopped shallots.

Add an egg and pepper.

Put some flour, not too much, I used about 100 grams.

Mix well. Scoop up.

Put it directly into the hot oil pan, turn it, and fry it until golden brown.

Cooking skills. 1. After pickling the carob with salt, the water is removed, and there is basically no need to put salt anymore, and you can master it according to different tastes;

2. When the oil is about 7 minutes hot, it starts to pour into the balls, and you can use your hands to directly make the balls.

Steps to prepare winter melon and steamed balls.

Please click Enter a description.

Put in the minced meat and stir well with the trimmings.

Please click Enter a description.

Add the green onion and ginger and continue to stir and marinate for 15 minutes to let the meat inhibit.

Please click Enter a description.

After marinating, whisk the meat filling, and add water little by little to make the meat filling strong. After whipping, the volume of the meat filling increases significantly, and it is placed in the refrigerator for 30 minutes to make the meat filling absorb enough water and make the meatballs more tender.

Please click Enter a description.

Slice the winter melon. <>

Please click Enter a description.

Coriander finely chopped. <>

Please click Enter a description.

Put water in the pot, blanch the winter melon after boiling, and remove it.

Please click Enter a description.

Remove the winter melon, do not pour out the water and use it to make the meatballs.

Please click Enter a description.

Roll the minced meat into a ball with a small spoon and put it in boiling water.

Please click Enter a description.

After all the dishes are finished, cook for a while, and add the blanched winter melon slices.

Please click Enter a description.

Sprinkle with chopped coriander.

Materials:

250 grams of winter melon, 2 pieces of coriander, 250 grams of meat filling, 1 egg (using only egg whites), 1 shallot, 1 ginger, 1 small meatballs, seasoning: 1 tablespoon (15ml) of cooking wine, 1 2 teaspoons (3 grams) of salt, 1 teaspoon (5 ml) of soy sauce, 1 2 teaspoons (3 grams) of white pepper, 1 2 teaspoons (3 grams) of white pepper, 1 2 teaspoons (3 grams) of sesame oil

Method

1) Peel and remove the seeds of the winter melon and cut into 5 mm thick slices. Cut the parsley into 2 cm long pieces. Finely chop the shallots, slice half of the ginger, and chop the other half of the ginger into minced ginger.

2) Put the minced meat into a large bowl, add cooking wine, salt, soy sauce, white pepper, stir well, add minced green onion and ginger, continue to stir, add the egg white of an egg, in the same direction (clockwise or counterclockwise), stir quickly, and beat the minced meat to strengthen. 3) Pour water into the pot, put in the ginger slices, heat over high heat, after the water boils, apply a little water on your hands, put the meat filling into the palm of your hand, clench it into a fist, let the meat filling squeeze out from the ring formed by the thumb and index finger to form balls, and then put it in the water, and after the last ball is squeezed, use a spoon to skim off the foam in the pot.

4) Pour in the winter melon slices, cook for 3 minutes, add salt, white pepper and sesame oil, stir a few times, put it in a bowl and sprinkle with coriander.

Tips

In step (2), after adding the seasoning and egg white, be sure to stir quickly in the same direction, beat for a while, and the meat filling can be strong again, otherwise it will not be formed when squeezed, and it will be easy to break up when put in the pot.

It tastes better to make this soup with some white pepper, don't replace it with black pepper, it will taste very strange.

Winter melon is easy to cook after being thinly sliced, 3 minutes is enough, and if it is cooked for too long, it will rot in the soup and not form.

Winter melon and dumplings are no more homely, you can choose to make them with pork, beef, and mutton filling according to your taste

1. Put the mutton into a blender and stir it into a meat filling, put it in a large bowl, add cooking wine, salt, soy sauce, five-spice powder, stir well, add minced green onion and ginger, continue to stir, put in the egg white of an egg and a little starch, and stir quickly along the same direction to make the meat filling stronger.

2. Peel and remove the seeds of the winter melon and cut into thick slices. Chop the parsley into minced pieces. Finely chop and chop the green onion, slice and mince the ginger.

3. Soak the vermicelli in hot water until soft and set aside.

4. Pour water into the pot, put in the ginger slices, heat over high heat, after the water boils, turn to low heat, apply a little oil to your hands, put the meat filling into the palm of your hand, clench it into a fist, and let the meat filling squeeze out from the ring formed by your thumb and index finger to form balls, and then put them in the water, and after the last ball is squeezed, use a spoon to skim off the foam in the pot. Turn to high heat.

5. Pour in the winter melon slices, cook for 3 minutes, add the soaked soft vermicelli, and bring to a boil.

6. Add salt, white pepper and sesame oil, stir a few times, put it in a bowl and sprinkle with coriander.

Prepare the meat filling, boil the winter melon in water, season the meat filling according to your own taste, put an egg white and add an appropriate amount of starch, the winter melon is almost boiled into the meatballs, and you can add an appropriate amount of salt and white pepper after you finish it.

Steps to prepare winter melon and steamed balls.

Steps: 1. Peel the winter melon, cut it into 1cm thick pieces, and set aside.

Step 2: Finely chop green onion (half a root), 7 slices of ginger, and finely chop. 2 tablespoons sesame oil, 6 tablespoons cooking wine, 6 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce. Stir well in the minced meat and marinate for half an hour.

Step 3: 3 slices of green onion and ginger, stir-fry in a hot pan with cold oil, add the winter melon segments, stir-fry for a while, and put in the water soaked in the winter melon over high heat.

Step 4: After the water is boiled, put in the meatball-shaped meat filling, and the winter melon becomes transparent and can be taken out of the pot, and put in pepper and salt according to your own taste before cooking.

Winter melon and dumplings.

Winter melon dumplings are a delicacy, the main ingredient is pork filling, the ingredients are winter melon, starch, etc., and the seasoning is salt, monosodium glutamate, etc. This dish is made by boiling the ingredients over a high fire.

Authentic Shandong cuisine winter melon meatballs, the soup is delicious and the meatballs are tendonous, and children love to eat the taste of their hometown!

Dishes are characterized by nutritional value, practices, ingredients.

Pork filling (fat and lean), winter melon, starch, light soy sauce, Shaoxing wine, minced green onion, garlic slices, ginger slices, salt, a little chicken essence.

Menu features. Simple recipe for cooking.

1. Add starch, light soy sauce, salt, Shaoxing wine to the pork filling.

2. Add a little oil to the pot, heat it, and stir-fry the garlic and ginger slices until fragrant.

3. Add an appropriate amount of water, bring to a boil, then knead the pork filling into small round balls and put them into the pot.

4. Cook over medium heat for 10 minutes, then cut the sliced winter melon.

5. When the winter melon is a little soft, add chicken essence and an appropriate amount of salt, and when the winter melon is completely soft, you can turn off the heat and remove it from the pot. Sprinkle with some chopped green onions, it tastes really good.

Method 2: Production Materials:

Ingredients: 250 grams of winter melon.

Excipients: 100 grams of pork (fat and lean).

Seasoning: 8 grams of salt, 2 grams of monosodium glutamate, 5 grams of starch (corn), 3 grams of green onions, 3 grams of ginger, 15 grams of salad oil.

The preparation of winter melon with rice balls:

1.Wash and chop the meat and put it in a bowl;

2.Add 8 grams of refined salt, 1 gram of monosodium glutamate, minced green onion and ginger, and then add an appropriate amount of water to make a sticky paste;

3.Finally, add water starch and mix well;

4.Peel the winter melon, remove the seeds, and cut into slices;

5.Put the wok on the fire, heat it and stir-fry the winter melon;

6.Add refined salt, add a little water, and squeeze the minced meat into balls;

7.Put it in the pot, cover the pot, bring to a boil and add monosodium glutamate.

The characteristics of the winter melon with meatballs: the winter melon is soft and rotten, and the meatballs are fresh and tender.

Materials:

Ingredients: 100 grams of lean pork, 250 grams of winter melon. Condiments: 5 grams of flour, 8 grams of salt and soy sauce, 3 grams of ginger and green onion, 5 grams of cooking wine, 2 grams of monosodium glutamate, 5 grams of cooking oil, 2 grams of coriander.

Method

Chop the meat and mix it with dough flour, cooking wine, soy sauce, green onions, ginger, etc. Wash the winter melon, peel and cut into three-minute thick slices. After the oil is heated, stir-fry the winter melon, add a small amount of salt and water.

Then squeeze the meat filling into balls, put it in the pot, cover the pot, and add monosodium glutamate and coriander after boiling.

1. When making winter melon ball soup, wash the pork first, chop it into meat foam, add flour, minced ginger, cooking wine, water, etc., stir, and knead it into balls.

2. Put it in a pot of boiling water, pour in an appropriate amount of salt, cooking wine, minced garlic, etc.

3. After boiling, add the winter melon, and finally slowly boil it over low heat.

4. The simple winter melon ball soup is ready!

You and I come to you. Put some meat in the bowl, chop the winter melon and then I use starch eggs, so after stirring, put the seasoning, after the seasoning is placed, we boil water in the pot and squeeze it, and then put it into the pot, this is the way to make meatballs.

The home-cooked recipe for winter melon dumplings is as follows:Ingredients: 250 grams of winter melon, 200 grams of meat filling, appropriate amount of salt, appropriate amount of oil, 2 coriander, 1 egg white, 1 small piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of soy sauce, appropriate amount of white pepper.

1. Peel and remove the seeds of the winter melon and cut into thick slices.

2. Cut the parsley into small pieces. Finely chop the green onion, slice half of the ginger, and cut the other half into minced ginger.

3. Put the meat filling in a bowl, add cooking wine, salt, soy sauce, white pepper, and stir well; Add the chopped green onion and ginger, continue to stir, and add the egg whites of an egg.

4. In the same direction, stir quickly to beat the meat filling.

5. Pour water into the pot, put in the ginger slices, after boiling over high heat, apply a little water on your hands, put the meat filling into the palm of your hand, clench it into a fist, and let the meat filling squeeze out from the tiger's mouth to form balls.

6. Then put it in the water, and after the last ball is squeezed, use a spoon to skim off the foam in the pot.

7. Pour in the winter melon slices and cook for 3 minutes.

8. Add salt, white pepper and sesame oil, and stir a few times.

9. Put it in a bowl and sprinkle with coriander.

Add an appropriate amount of light soy sauce, salt, sesame oil, green onion and ginger to the meat filling, add winter melon and salt, stir-fry evenly, make a ball with a spoon and put it on the winter melon, add an appropriate amount of water to stew slightly, and drip sesame oil out of the pot.

Materials:Half a kilogram of ground pork, 1 can of flavored whole flower melon, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of white powder, appropriate amount of pepper, appropriate amount of salt, appropriate amount of sesame oil.

Method1. Beat the ground pork with salt until the pork is sticky.

2. Add minced garlic, minced ginger, minced melon, a little soup, a little white powder, pepper, sesame oil, and grasp well.

3. Pinch it into a ball and put it in a dish, and steam it in an electric pot for 10min.

4. After finishing, pour out the soup, thicken it with a little white powder, pour it on the meatballs, and sprinkle with chopped green onions.

Take half of the onion and chop it into cubes, fry it thoroughly and let it cool for later use, and chop the crispy melon for later use.

Add the cooled chopped onion and crispy melon, shallots, soy sauce paste, and a little sauce melon juice to the ground meat and mix well.

Boil a pot of water with all the marinade seasonings.

Take an appropriate amount of ground meat and shape it into a ball.

Throw it until it is tendonous and then put it in the pot.

Cook on medium heat for about 10 minutes, then gently turn over and continue to cook for about 20 minutes, then try the marinade salty and then see if you need to season, turn to low heat and continue to cook.

Cook until the broth is halfway through the meatballs, then turn off the heat.

It's time to go!

How to make melon meatballs home cooking steps.

Introduction It's like dried meat! (Serves 4 people) material. 500g ground pork, 1 small can of Damao black melon, 1 green onion, several slices of ginger, 5 cloves of garlic, all of Damao black melon soup, 4 tablespoons of thin salt soy sauce, 2 teaspoons of sugar, 1 tablespoon of sesame oil, 1/2 bowl of water, 1/2 tablespoon of white pepper.

Steps. 1. Mix the marinade and divide it into two parts.

2. Chop the green onion, ginger, garlic and Damao black melon into fine pieces for later use, and divide the green onion into white and green onion for later use.

3. Put 70% marinade, minced green onion, minced ginger, minced garlic and minced black melon into the ground pork and mix well.

4. Knead the mixed ground pork into meatballs like **.

5. Steam the meatballs over medium-high heat for about 20 minutes.

6. Put the minced green onion into the 30% marinade and heat it (stir-fry or microwave for 1 minute) 7. Put the steamed meatballs into another plate (discard the soup in the original steaming plate) and pour the heated 30% marinade.

Ground pork with salt and beaten until pork appears 2 Add minced garlic, minced ginger, minced melon, a little soup, a little white powder, pepper, sesame oil, grasp it evenly and pinch it into a ball and put it on the plate, pour out the soup after steaming in the electric pot for 10min, thicken the white powder, pour it on the balls, and sprinkle with chopped green onions.