Variety cabbage -- curry cabbage balls

Variety cabbage -- curry cabbage balls

Introduction:

"In April, the season of cabbage harvest, but for various reasons, the price is low and unsalable, which makes people heartache. We may not be able to do much, but we are willing to try our best to eat more cabbage

Production steps:

Step 1: tear the cabbage into small pieces, soften it in boiling water, take out the cold water, squeeze out the water and cut it into powder.

Step 2: cut carrot, crab stick, onion and ginger into small pieces.

Step 3: take a large bowl, add meat and cabbage, add salt, pepper, cooking wine, 1 teaspoon starch, 3 teaspoons flour, onion and ginger, and beat in an egg.

Step 4: stir in one direction until strong.

Step 5: squeeze the meat stuffing into a ball by hand, similar to the size of a ping-pong ball.

Step 6: put enough oil in the wok, a little wider. When the wok is about 70% hot, put the balls one by one, and deep fry them over medium low heat until both sides are golden.

Step 7: take out the balls and use the kitchen tissue to absorb the excess grease.

Step 8: pour out the oil in the frying pan, do not brush the pan, put in the fried balls, pour in boiling water, the amount of water is level with the balls.

Step 9: add 3 small curry cubes and stir well. Pour in half a packet of sugar free coconut powder and let it go for 5 minutes. The soup is thick.

Materials required:

Cabbage: half a piece

Pork stuffing: 2 liang

Carrot: 1 segment

Crab sticks: 2

Egg: 1

Flour: right amount

Starch: right amount

Curry pieces: 3 pieces

Sugar free coconut powder: half pack

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Note: Tips: the ratio of minced cabbage and pork stuffing is 1:1. Sugar free coconut powder or coconut milk can make curry taste more fragrant. If not, it's OK not to use it.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: slightly spicy