Chicken balls with Nostoc flagelliforme

Chicken balls with Nostoc flagelliforme

Introduction:

Production steps:

Step 1: pickle Nostoc flagelliforme, wash and squeeze dry.

Step 2: chop the chicken breast and pork into minced meat, add the eggs and mix well in one direction.

Step 3: Chop Nostoc flagelliforme into minced meat, add ginger and onion water, salt and chicken essence, and stir with a little cooking oil.

Step 4: add water to the pot, medium heat, etc. when the water bubbles, squeeze the meatballs into water by hand.

Step 5: Boil the water for two or three minutes. After the meatballs are cooked, remove them.

Materials required:

Nostoc flagelliforme: moderate

Chicken breast: right amount

Pork: moderate

Eggs: right amount

Starch: right amount

Ginger: right amount

Scallion: right amount

Edible oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: when making meatballs, don't make a big fire at first, wait until the meatballs are put into the pot, and then open the fire to ripen them.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh