Ingredients: pork stuffing 150g, wax gourd 150g, egg white 1, cooking wine 1 teaspoon (5ml), Jiang Mo 1 teaspoon (3g), 2 slices of ginger and 2 teaspoons of salt (1teaspoon).

Steps:

1, peel off the green skin of wax gourd and cut it into 0.5 cm thick slices;

2. Put the meat stuffing into a large bowl, and add the egg white, Jiang Mo and cooking wine. Don't forget to add salt, put the right amount and mix well;

3. Add water to the soup pot to boil, add ginger slices, turn to low heat, squeeze minced meat into balls with even heads, and put them into the pot while squeezing. When the meatballs become discolored and tight, gently push them with a spoon to prevent sticking;

4. After all the meatballs are squeezed, turn on the fire and boil the soup. Add melon slices and cook for 5 minutes. Add salt and chicken essence to extract soup. Finally, add coriander and drop sesame oil out of the pot.

Preparation time: 30 minutes.

Cooking time: 15 minutes.

Cabbage meatball soup

Ingredients: half a catty of pork stuffing, Chinese cabbage 150g, a little starch, egg white, salt, Jiang Mo, sesame oil, monosodium glutamate and a little water.

Steps:

1. Wash Chinese cabbage and cut into sections;

2. Half a catty of pork stuffing, add a little starch, egg white, salt, Jiang Mo, sesame oil, monosodium glutamate and a little water, stir vigorously in one direction until the meat stuffing can be pulled out, squeeze it into balls with chopsticks, and put it into a boiling pot;

3. After cooking, add chicken essence and salt to the soup, add Chinese cabbage and vermicelli, turn off the heat slightly, and sprinkle with sesame oil and pepper.

Features: Fresh meat and vegetables are tender, light and refreshing, and the soup is clear and delicious. This is a very good dish for babies who have just started to eat complementary food.

Bleached meatball soup

Raw materials: lean meat, ginger powder, refined salt, monosodium glutamate, coriander and sesame oil.

Meatball soup

Meatball soup

Steps:

1, the key is to mince (or chop) lean meat with a meat grinder, put it into a slightly larger bowl or basin, add cold water and stir it clockwise with chopsticks. The ratio of water to meat is about 1: 1. When stirring water, pay attention to: ① only stir in one direction; (2) Don't put cold water in once, but put it in several times while stirring; (3) It is forbidden to put salt at this time, which is easy to kill water. (4) When the meat is stirred, it should be thick porridge;

2. Put the water on the fire to boil. In the process of boiling water, add salt, monosodium glutamate and ginger powder into the meat and mix well. You can put more seasoning properly, because it will be released into the soup during cooking.

3. Pick up the prepared meat sauce with chopsticks and put it into the boiling pot. Do not stir in this process;

4. Put the coriander (chopped) and sesame oil into the soup bowl. After the meatballs are put into the soup and boiled again, take the pot and pour it into the soup basin.

Beef ball soup

Ingredients: beef ham 750g, egg 150g, onion 400g, carrot 300g, potato 500g, pea 50g, chicken oil 400g, refined salt 15g, beef soup 2.5kg, fragrant leaves half a slice, dried pepper 1, pepper and monosodium glutamate.

Steps:

1. Wash beef, cut into pieces, peel onion 100g, mix with beef, twist it twice with a reamer, chop it with a knife, put it in a pot, add 5g of refined salt, 50g of chicken oil, pepper, monosodium glutamate and eggs, stir well, add water 150ml, stir while pouring, and adjust.

2. Boil the soup pot with water, which is used to squeeze the meat stuffing into i20 pills, put it into a boiling pot, burn one, float the balls, decant the original soup, wash the balls with cold water to remove the floating foam, and transfer them into a colander to control the water purification;

3. Peel carrots and onions, wash and cut into dices, peel potatoes, wash and cut into 40 pieces;

4. put 200 grams of chicken oil in the pot and heat it to 50% heat. Add diced carrots and diced onions, then add fragrant leaves, prickly ash and dried peppers, stir-fry the vegetables until cooked, add beef soup, monosodium glutamate and refined salt, adjust the taste, put the potatoes in a pot until they are 90% cooked, then add pills, cook them twice, and put them in a pot with low heat.

5. When eating, divide it into 10g, and put 5g peas, 12 beef balls and soup in each serving.

Features: thick soup, tender and fragrant meatballs, salty and refreshing.

Pork meatball soup

Efficacy of dishes: home cooking recipes, school-age children's recipes, malnutrition recipes, anemia recipes.

Taste: salty and delicious.

Ingredients: 200g pork (fat and thin).

Accessories: 20 grams of auricularia auricula (water hair), 50 grams of cucumber and 75 grams of tomato.

Seasoning: sesame oil 10g, salt 3g, monosodium glutamate 2g, onion 10g, ginger 5g and starch (pea) 5g.

Features: bright color, fresh and tender meat, and glutinous soup.

Steps:

1. Wash and chop pork, add water starch, refined salt, chopped green onion, Jiang Mo and a little water and stir;

2. Wash cucumber and tomato separately and cut into small pieces;

3. Put the soup pot on fire, add 1000g of clean water, add the meatballs, and when the meatballs float, add cucumber slices, fungus, tomato slices, salt, monosodium glutamate and chopped green onion to boil;

4, into the soup bowl, topped with sesame oil.