Curry cabbage balls

Curry cabbage balls

Introduction:

"There are many ways to eat cabbage, which can be mixed in many dishes. Its cooking method can be cold, fried, fried, fried and so on. Today's cabbage balls, coated with bean dregs powder, after frying, show that with oil curry. Its characteristics: fragrant outside and crisp inside, attractive color. The fragrance comes from bean dregs and oil curry, and the crispness comes from the taste of cabbage. After putting carrots and black fungus into the meatballs, because carrots are rich in carotene and have high nutritional value, they can enhance the body's resistance. Auricularia auricula has the effects of benefiting intelligence and strengthening brain, nourishing and strengthening body, tonifying blood and treating blood, nourishing yin and moistening dryness, nourishing stomach and defecating, clearing lung and Qi, calming and relieving pain. So it's a healthy diet for all ages. "

Production steps:

Step 1: wash the ingredients and cut the refined meat, carrot, Auricularia auricula, day lily, scallion and ginger.

Step 2: add salt, cooking wine, pepper, sugar, scallion and ginger into the meat and rice, stir the muscle clockwise, then add carrot, black fungus and golden needle, mix well.

Step 3: wash the cabbage, blanch the pot and remove.

Step 4: cool with cold water, dry with water, chop into powder.

Step 5: then add the cabbage powder and cooking oil, mix well.

Step 6: make the balls one by one, and then wrap them with bean dregs.

Step 7: heat the oil in the pan, put in the balls, deep fry them into golden color, take them out and set them aside.

Step 8: add oil, curry, salt, sugar and a small amount of water to the remaining oil in the pan. Stir well.

Step 9: add the fried meatballs and simmer for 5 minutes.

Step 10: sprinkle in the scallions and serve. Decorate with carrot flower pieces, a dish will succeed.

Materials required:

Cabbage: 4

Refined meat: 100g

Carrot: a little bit

Water hair black fungus: 1

Day lily: 25g

Shallot: a little

Jiang: a little

Bean dregs powder: a little

Sugar: a little

Pepper: a little

Oil curry: a little

Salt: a little

Cooking wine: a little

Note: 1. The cabbage does not need to be hot for a long time, so the meatballs taste crisp. 2. Specially use bean dregs powder to wrap the balls. Of course, you can also use bread powder.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sour and salty