How to make winter melon fermented bean curd meatballs

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a dish of winter melon and fermented bean curd meatballs that is suitable for nourishing your body in autumn.

1. Wash and peel the winter melon, cut into small cubes, mince the ginger and garlic, mash the fermented bean curd, add cooking wine, chili oil and light soy sauce, mix well and set aside.

2.1 Heat oil in a pan, squeeze the seasoned meat filling into balls and fry until they are set.

3.2 Add appropriate amount of salt, minced ginger and garlic, and water starch to the meat filling and stir in one direction until it is firm (it is better to replace the water starch with 1 egg white. Be sure to beat it well, so that the meatballs will be more tender and delicious).

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5.2 Drain the excess oil in the pot, add the prepared fermented bean curd sauce, stir-fry gently and evenly, then remove from the pot.

6. Add winter melon pieces to the pot and stir-fry. Add half a bowl of water and cover the pot. After the winter melon releases more water, turn it over and continue cooking.

7. When there is a small amount of water left in the pot, add salt and other seasonings and stir well. Place the prepared meatballs on the winter melon until the soup is dry.

8. Add scallion segments and stir-fry evenly.

After reading the editor’s detailed analysis of winter melon and fermented bean curd meatballs, I believe you have a general understanding of it. But if you want to make it delicious, it depends on your own ability. Everyone has a different ability to understand recipes, so the taste of the dishes they make will naturally be different.