Homemade Winter Melon Lamb Balls Soup Recipe

Autumn eating mutton is easier to trigger heat, but pairing mutton with some winter melon will not cause worry about triggering heat. Winter Melon and Mutton Mutton Dumpling Soup is a delicious dish of mutton and winter melon, very suitable for those who are concerned about triggering heat when eating mutton in autumn.

Winter Melon Mutton Mutton Dumplings The preparation is not complex, with a fresh taste.

Ingredients:

200 grams of 70% lean and 30% fat mutton, 300 grams of winter melon.

Seasonings:

　　star anise 2 grams,cloves 1 piece,eggs (clear) 1 piece,white pepper 2 grams,sugar 2 grams, 10 ml of rice wine, 10 ml of sesame oil, 40 grams of starch, green onion flowers,ginger pieces, ginger and green onion paste, chicken essence, salt to taste.

Preparation:

1. After chopping the mutton into meat paste, add egg white, white pepper, sugar, salt, rice wine, ginger and green onion paste, and sesame oil. Stir with a in one direction until the meat paste sticks together and becomes firm. If necessary, repeatedly strike the meat paste on the cutting board to make it more elastic.Mutton Balls will be more elastic and have better texture.

2. Next, hollow out or cut the winter melon into balls, chunks, or slices as desired.

Steps:

1. Heat oil in a pot, add green onion flowers, ginger pieces, and star anise to stir-fry until fragrant, then add sliced winter melon and stir-fry for about 2 minutes before adding water to start making soup.

2. Boil the water separately, while forming meat balls from the seasoned mutton filling into ball or nuclear size. Coat them in dry starch evenly and shake off any excess, then set aside.Mutton Ball must be coated with dry starch before frying to keep its surface clear and prevent it from falling apart. 3. Once the water temperature reaches 60-70°C, carefully place the ball-coated mutton balls into the pot, cook over medium heat until they rise to the surface, then remove them.

4. After the winter melon in the soup pot has softened, add the cooked mutton balls and continue cooking for another minute after seasoning with salt and chicken essence, then turn off the heat.Mutton Balls should be simmered slowly over low heat until they float to the surface.

5. Serve with optional garnishes of coriander segments and green garlic sprouts.

Additional notes:mutton balls in this dish should use 70% lean and 30% fat mutton, best from the waist area. mutton filling must be stirred in one direction until it becomes firm; further striking can enhance its elasticity.mutton filling should not be too dry but slightly moist to ensure a smoother texture when made into balls. If the filling is too dry, add water little by little while stirring to absorb the moisture.

The mutton balls should first be coated in dry starch before frying; this ensures a clear surface and prevents them from breaking apart easily.

Do not use high heat when adding mutton balls to the soup; gently cook until they float, avoiding them breaking up due to intense heat.

Alternatively, you can add the mutton balls directly into the soup without coating them in dry starch if it is too much trouble.

You may also add vermicelli or cabbage as side dishes for this winter melon and mutton ball soup; they are optional. If the meat filling is too dry, add a little water at a time and continue mixing until fully absorbed.

4. After shaping the meatballs, coat them in dry starch before frying; this will make the cooked meatballs look clear and prevent them from falling apart easily.

5. When adding the meatballs to the pot, do not use high heat; instead, simmer until all the meatballs float, which prevents them from breaking during cooking.

6. If you find this method too complicated, you can directly add the shaped meatballs into the soup without coating them in dry starch.

7. Winter melon Lamb meatball soup can also include glass noodles or Chinese cabbage as side dishes; they are optional.