Boiled balls with mushrooms and cabbage

Boiled balls with mushrooms and cabbage

Introduction:

"Today, I'll make the" boiled balls with mushrooms and cabbage "that my sister and I both like. It's not only delicious but also light and not greasy. It's mainly cheap, ha ha! They are very happy and have no problem with me

Production steps:

Step 1: main raw materials.

Step 2: first cut the Chinese cabbage into strips.

Step 3: Chop onion and ginger.

Step 4: cut some ginger slices and scallion slices into a pan.

Step 5: put the chopped green onion and ginger into the meat, sprinkle a little salt.

Step 6: add a little pepper to the meat.

Step 7: a little chicken powder.

Step 8: mix a little yellow rice wine.

Step 9: then drop a few drops of sesame oil.

Step 10: put a tablespoon of dry starch into the meat mixture, about 15g.

Step 11: add a little more water and stir in one direction with chopsticks. Stir well and set aside.

Step 12: heat the frying spoon on the fire, pour in a little oil, add in scallion and ginger slices, stir in the pan.

Step 13: inject 750ml water.

Step 14: add the soaked mushrooms and bring to a boil.

Step 15: Boil the mushrooms for another 5 minutes, then add the Chinese cabbage.

Step 16: after the cabbage is put into the pot, turn down the fire to keep it from blooming.

Step 17: squeeze the minced meat into a uniform size ball and put it on the cabbage.

Step 18: after the meatballs are squeezed, bring to a boil over high heat, drop in a little yellow rice wine, season with salt, white pepper and chicken powder, mix well, and then out of the pot.

Step 19: characteristics of this soup: light cabbage, tender and smooth meatballs, fresh and delicious soup, very refreshing.

Materials required:

Dried mushrooms: 25g

Chinese cabbage: 500g

Pork stuffing: 150g

Scallion: 30g

Ginger: 15g

Salt: 3 G

Chicken powder: 2G

Pepper: a little

Yellow rice wine: 15g

Sesame oil: a little

Water: 750ml

Note: 1, the use of this soup vermicelli cabbage, bean curd cabbage can also be put into the ball taste good. 2. The purpose of squeezing the meatballs on the cabbage is to make the meatballs heated evenly, and then change the heat to boil, adjust the flavor and then get out of the pot. The meatballs made in this way are tender and smooth. If you squeeze the meatballs into the boiling water, the meatballs will get old first. After cooking the meatballs at the same time, the taste will be bad! Another way is to blanch the meatballs in cold water, that is, pour fresh water into the pot, squeeze the meatballs into cold or warm water, and then bring them to a boil. When the water boils, take out the meatballs for reserve, then put in the cabbage to boil for seasoning, and then put in the meatballs. The taste is very tender, which is more troublesome. The smooth and tender boiled meatballs will float on the soup surface and will not sink to the bottom. Only in this way can the meatballs taste delicious and melt in the mouth.

Production difficulty: ordinary

Process: water

Production time: 20 minutes

Taste: salty and fresh