Cabbage balls and vermicelli soup

Cabbage balls and vermicelli soup

Introduction:

"With meat and vegetables, you can eat and drink, and get warm on a cold winter day."

Production steps:

Step 1: the raw materials are as shown in the picture. After the meat is mixed, 30 balls are squeezed, and only half of the filling is used. I didn't use fans. I used a bag of crystal powder. Maybe it's packed in 200g. It's durable and tastes better than fans, but I forgot to shoot crystal powder.

Step 2: chop the green onion and ginger, and cut the two pieces of Chinese cabbage into pieces. The tenderloin is minced in advance, and the leaves are cut into pieces for use.

Step 3: with the meat, chop and chop, chop and chop, taste each other.

Step 4: add salt, soy sauce, thirteen spices and pepper. If you have oyster sauce, you can add a spoonful. I don't have it at home. I didn't put it this time.

Step 5: along a direction, stir hard until the meat becomes a ball. If the resistance is great, add some sesame oil to make it fragrant.

Step 6: sit on the stove, add some cold water and turn down the heat.

Step 7: hand squeezed balls are relatively round, scrape them off with a small spoon and put them in the pot.

Step 8: don't touch the ball after it is put in the pot, open the medium heat. This time, 30 pieces were squeezed, and half of the meat was left.

Step 9: when the balls are floating, open the fire, skim the foam with a large spoon, cover the pan and cook for five minutes. Taste the saltiness of the soup. This time I put more salt, and the taste is just right. There is no need to add salt. If the salt in the meatball is less, the soup will be very light. You can add some more salt.

Step 10: add the crystal powder and cook for five minutes. Then add the cabbage and cook for another five minutes. You can also taste the crystal powder and make sure it's OK.

Step 11: put a little pepper and vinegar in the soup basin to improve the taste. A spoonful of vinegar is OK. It's the little spoon that made meatballs just now. You can also cut garlic or coriander powder, which can play a role in increasing freshness.

Materials required:

Pork loin: 500g

Cabbage: 100g

Crystal powder: right amount

Salt: 6g

Scallion: 1

Ginger: 5 pieces

Soy sauce: 1 tbsp

Thirteen spices: 2G

Pepper: 1g

Sesame oil: a little

Note: 1, meat, whether clockwise or counterclockwise, must be stirred in one direction. 2, meat without egg white and starch is also very into a ball, egg white with easy to float in the water a layer of egg foam, more meat and less vegetables stuffing without starch also into a ball. 3. The meatballs must be put on a low heat. Don't stir them in the water, or they will be scattered easily. 4. If the meat stuffing is cut and chopped by oneself, the meatballs made of it will be more elastic. 5. When you come out of the pot, put some fragrant coriander or something. If you put it early, the fragrance will be gone.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sour and salty