Golden gourd string (chicken ball)

Golden gourd string (chicken ball)

Introduction:

"When the new year comes, I always want to make a good meal. I'm greedy and give myself a good reason. It's really like ice sugar gourd. In fact, the gourd sells meat."

Production steps:

Step 1: chop the chicken into minced meat;

Step 2: chop up the ginger and scallion, put them in the stone pile to rot, then put 4-5 tbsp of water and stir them;

Step 3: pour ginger and onion water into a bowl and set aside

Step 4: stir the ginger and onion water into the meat in one direction one by one. Only when the meat has completely absorbed the water can you put down one tablespoon, a total of 4 tablespoons;

Step 5: put water in the pot, add a few pieces of ginger, sprinkle a little pepper and 1 teaspoon salt, rub the meat into balls by hand, open the meatballs with water, this time, 1 tbsp meat for each ball, wait until the meatballs float, and then pick them up in a moment;

Step 6: Boil the rest of the soup again, pour in the leftover residue of Chinese cabbage and ginger and onion water, you can eat it without wasting it. When the Chinese cabbage is soft, you can serve it in a bowl. When you drink soup, just put the right amount of salt, especially sweet.

Step 7: fry the meat ball a little, don't fry it too long, it will become hard, if you don't like it, you can skip this step and go directly to the step of wrapping sauce;

Step 8: put 1 tbsp oyster sauce, half tbsp seafood sauce (for fear that oyster sauce is too salty, mix it with seafood sauce), 1 tbsp corn starch, half a bowl of water and half a tbsp sesame oil into a bowl of juice;

Step 9: bring the pot to a medium heat, pour in the bowl juice, stir it gently with a spoon, and make sure the bowl juice is boiled until it bubbles and glows, with the feeling of gas topping the spoon;

Step 10: pour the meatballs in, turn off the heat, and roll the meatballs with thick sauce.

Materials required:

Chicken breast: About 450g

Ginger: 5 pieces

Scallion: 1

Chinese cabbage: 1 / 2

Oyster sauce: 3-4 teaspoons

Seafood sauce: 2 tsp

Salt: right amount

Sesame oil: 1 / 2 tsp

Note: first, do not cook chicken balls too long, will harden, do not like the oil, after boiling the balls can also be directly on the sauce, do not have to fry; second, the sauce to do, to have a sense of brightness and consistency appropriate, slightly thicker than the general thicken, easy to "dress".

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh