Boiled cabbage with meatballs

Boiled cabbage with meatballs

Introduction:

"Pakchoi is grown on the balcony. It is safe to eat without chemical fertilizer and pesticide. Pakchoi is one of the most abundant vegetables with vitamins and minerals. It provides material conditions to ensure the physiological needs of the body and helps to enhance the immune ability of the body. Cabbage contains a lot of carotene, more than beans, tomatoes, melons, and also rich in vitamin C. After entering the human body, it can promote the metabolism of skin cells, prevent skin roughness and pigmentation, make skin bright and clean, and delay aging. Chinese cabbage contains a lot of crude fiber. After it enters the body and combines with fat, it can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite cholic acid, so as to reduce the formation of atherosclerosis and maintain vascular elasticity. "

Production steps:

Step 1: put the fat and lean meat on the chopping board and chop it into minced meat. Chop the onion, ginger and garlic.

Step 2: put the chopped meat into a big bowl, and put the chopped onion, ginger and garlic in it.

Step 3: add a spoonful of soy sauce, flour and a small amount of pepper.

Step 4: heat the oil in the frying pan, make the minced meat into small balls one by one, deep fry them in the oil pan until golden, and then remove them.

Step 5: put the fried meatballs into a skillet, add proper amount of water, and bring to a boil over low heat for 10 minutes.

Step 6: wash the cabbage and make it into small pieces.

Step 7: put the cut cabbage into the pot and cook with the meatballs until the cabbage is cooked.

Step 8: add appropriate amount of salt and a little chicken essence, stir well, then turn off the heat.

Materials required:

Fat and lean meat: 150g

Chinese cabbage: 250g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Pepper: right amount

Raw powder: appropriate amount

Chicken essence: appropriate amount

Note: the time of Chinese cabbage cooking should not be too long, in order to avoid the loss of nutrition.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh