condiments

More than a dozen Shanghai blueberries

300g beef stuffing

Stir-fried pickles with half a packet of sauce.

condiments

oil

A spoonful

salt

Paglius

Practice of burning rape with beef balls

1.

All the ingredients are ready, and the vegetables are soaked in rice washing water for half an hour and then washed.

2.

Each cut in the middle.

3.

There will also be residual dust in the middle of the blade, which should be washed with clean water after cutting.

4.

Tear off the beef stuffing and put it in a bowl.

5.

You don't need to stir, just knead it into balls by hand, which is very convenient.

6.

Boil a pot of water and blanch the vegetables. Shanghai green slices are thicker. When blanching, put the white slices in and blanch them slightly, and then put the whole leaves in.

7.

Don't pour out the water that scalds Shanghai green, scald beef balls.

8.

In another oil pan, turn to low heat, pour in the scalded beef balls, add kimchi and stir-fry sauce, stir-fry gently until the balls are evenly coated with sauce, and turn off the heat for later use.

9.

Scalded Shanghai green pendulum plate

10.

Put the scalded Shanghai green on the plate and pour the remaining juice on it.

Cooking tips

1, Shanghai youth should choose a small one, and the arrangement is better.

2, meatballs must be small when wrapped in sauce, otherwise it will dry at once, and the remaining sauce will taste better on it.

If you think this dish is too light, you can finally pour some soy sauce.