material
Material: 400g lean pork,
Accessories: 50 grams of cabbage and 50 grams of eggs.
Seasoning: 50g vegetable oil, 40g corn starch, 5g pepper, soy sauce 10g salt 10g monosodium glutamate 10g cooking wine 10g sesame oil 20g onion 5g ginger 5g.
working methods
1. Chop pork into powder, put it in a pot, add refined salt, monosodium glutamate and pepper, and stir in one direction;
2. Pour clean water (250 ml) and egg liquid, continue to stir, then add dry starch, mix well, divide into four parts, make meatballs, put them in an oil pan heated to 60%, fry until golden brown, and take out the drained oil;
3. Chop the onion and ginger;
4. Wash the cabbage and cut it into strips;
5. Put the pot on the fire, add vegetable oil to heat it, use chopped green onion and Jiang Mo, add soy sauce, refined salt, monosodium glutamate and cooking wine, and pour the broth and fried meatballs to boil;
6. Stew on low heat for about 20 minutes, add cabbage stew 15 minutes until the meatballs are cooked, and sprinkle with sesame oil.
Practice 2,
material
Ingredients: 200 grams of shrimp, 0/00 grams of fat pork/kloc, 200 grams of tofu.
Accessories: 200 grams of eggs, 50 grams of Pleurotus ostreatus, 50 grams of water-borne fungus and 50 grams of coriander.
Seasoning: onion 15g, ginger 15g, onion 10g, ginger 5g, salt 3g, cooking wine 10g, monosodium glutamate 2g, pepper 1g, sesame oil 5g and pea starch 5g.
working methods
1. Cut the shrimp into paste; Tofu is mashed into paste; Wash onion and ginger and cut into powder for later use.
2. Mix minced tofu, minced onion and ginger, eggs, salt, monosodium glutamate, cooking wine and pepper into stuffing to make tofu balls; Add shrimp paste, minced fat, minced onion and ginger, eggs, salt, monosodium glutamate, cooking wine and pepper, mix well to make stuffing, fry vegetable oil into balls with a diameter of 2.5 cm, and take them out when golden. Boiled Pleurotus ostreatus and auricularia auricula.
3. Add vegetable oil to the spoon, heat it, add onion and ginger until fragrant, cook wine, add 500 grams of broth and 50 grams of Pleurotus ostreatus, add salt, shrimp balls, tofu balls and fungus to taste, add monosodium glutamate and pepper to taste, pour sesame oil and sprinkle coriander powder.
Exercise 3,
material
Beef (half gluten and half meat) 1 kg, radish 1 strip, cinnamon 1 slice, 5 slices of tender ginger, appropriate amount of water, 2 teaspoons of salt 1/2, half a catty of minced pork, 2 slices of shrimp 12, and half a bowl of round glutinous rice.
working methods
1, the beef tendon is cut into pieces and blanched first, and the white radish is cut into hob blocks for later use.
2. Put the beef and all the ingredients into a cast iron pot and add about half a pot of water.
3. Mix minced pork and shrimp (minced mud) well, then add marinade and mix well. Soak glutinous rice in water for 30 minutes.
4. Knead out the tendons and make them into the shape of meatballs.
5. The meatballs are wrapped in round glutinous rice, put into a heat-resistant plate, put into a special steaming rack, and then moved to the top of the cast iron pot.
6. Heat to the boiling point with low fire, turn to low fire and continue to cook for 1.5 hours, then turn off the fire, cover the lid and continue to stew for 30 minutes, then open the lid to taste and serve.