Meatballs with vegetables

Meatballs with vegetables

Introduction:

"I wanted to make braised lion's head, but I didn't have rape when I prepared the food, so I wanted to create a side dish. My friends can try it."

Production steps:

Step 1: prepare the ingredients

Step 2: mix pork stuffing (according to the principle of "three parts fat, seven parts thin" when chopping meat stuffing) with starch, pepper and soy sauce, and beat until elastic

Step 3: make meatballs of the same size

Step 4: heat half a pot of oil, pour the meatballs into the oil pan and fry until golden

Step 5: take out the fried meatballs, don't waste the oil, put them in a container, and you can use them for cooking later

Step 6: wash the vegetables. I use water spinach

Step 7: don't cut the vegetables, blanch them in boiling water.

Step 8: load the plate. If you think the vegetables are light, you can dip them in soy sauce

Materials required:

Pork stuffing: right amount

Vegetables: moderate

Edible oil: right amount

Pepper: right amount

Soy sauce: right amount

Starch: right amount

Note: don't fry the meatballs for too long. You can cook them thoroughly inside. It's crisp outside and tender inside. In order to keep the feeling of eating fried meatballs from being too greasy, no seasoning was added to the vegetables to balance the taste between the dishes and the meat

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh