Ingredients: ginger, onion, pork, edible salt, chicken essence, egg white, corn starch, green vegetables, Pleurotus eryngii and sesame oil.

Production steps

1. Prepare the ingredients of this vegetable ball, including a piece of pork, a handful of vegetables and a piece of Pleurotus eryngii. Then we will prepare materials, a piece of ginger, an onion, an egg and a proper amount of corn starch. Finally, prepare seasoning, salt, chicken essence and sesame oil. After all the above materials for making green vegetable balls are ready, let's start making them today.

2. Wash and peel ginger first, then slice and cut into strips. Cut it and put it in a small bowl for later use. Clean shallots, separate the onion leaves from the onion segments, cut the onion leaves into chopped green onions and put them in a bowl for later use. Cut the onion into small pieces, then chop it with the ginger we just cut, and then put it aside.

3. Soak the pork we prepared with clear water, then clean it, cut it into small pieces after cleaning, and then chop it into minced meat. Add chopped green onion when chopping, and chop it for a long time, because the finer the minced meat, the more elastic the meatballs are, the more delicious they are, and the stronger they are. After chopping up the minced meat, we put it in a bowl.

4. Then, let's put the newly-cut Jiang Mo and chopped green onion into the bowl. Add a proper amount of edible salt and chicken essence, not too much, just half a spoonful, add an egg white, and finally add a little corn starch and stir. Stir in one direction, preferably clockwise, so that the pork stuffing can be more energetic and smoother. After mixing, put it aside before processing other ingredients.

5. Clean the prepared vegetables first, then cut them into large pieces and put them aside. Clean Pleurotus eryngii, cut it into thin slices, then cut it into long strips. Finally, cut Pleurotus eryngii into small pieces and put them aside. All the materials have been processed. Let's start cooking.

6. Boil water from the pot. Don't boil the water in the pot. When it is about 70 or 80 degrees, we can get into the meatballs, hold the meat in our hands, pinch it a few times, squeeze it out of the tiger's mouth, and then scoop it into the water with a spoon, preferably a little round. After all the meatballs are squeezed in, we first boil the water in the pot with high fire, then skim off the blood foam, then add the diced Pleurotus eryngii and cover the pot for stewing.

7. When the meatballs are cooked, we open the lid, then add the freshly cut vegetables, add a little edible salt and chicken essence, stir them, and continue to cover the lid for stewing. After the water in the pot is boiled again, we can go out. After cooking, we can pour some sesame oil and make a delicious green meatball.

skill

1, minced meat must be cut as finely as possible.

2. When adjusting the pork stuffing, stir in one direction to boost the pork stuffing.