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Practice of burning meatballs with Chinese cabbage
Ingredients

Pork stuffing (300g)

Green vegetables (150g)

ingredients

Oil (right amount)

Salt (appropriate amount)

Onion (appropriate amount)

Ginger (appropriate amount)

Egg (one)

Corn starch (4 tablespoons)

Pepper (appropriate amount)

Fresh soy sauce (appropriate amount)

Soy sauce (a little)

cookware

Non-stick pan, frying pan, frying pan

classify

Salty and sweet cooking for half an hour is common difficulty.

Prepare ingredients: pork stuffing, chopped green onion and Jiang Mo.

Add one egg, salt, chopped green onion and Jiang Mo (2/3 each), pepper and corn starch (4 tablespoons) to the meat stuffing.

After the seasoning is put away, beat it in one direction with chopsticks until the meat is strong and sticky.

Wash vegetables for later use.

Pour a little more rapeseed oil (any other edible oil can be used) into the pot, and turn to a medium-low heat when it is 5 layers hot. Squeeze round meatballs out of the tiger's mouth, then spoon them into the oil pan and fry them.

Deep-fry meatballs until 9 layers are cooked or fully cooked (keep the color golden and don't fry them)

Pour out the excess oil and leave a proper amount of base oil, add the remaining minced onion and ginger, and stir-fry over medium heat.

Stir-fry the vegetables for a while, then add fresh soy sauce, sugar and a little soy sauce and stir-fry evenly.

Add the deep-fried meatballs, add appropriate amount of water, stir well, cover the pot, and cook for 2 minutes on medium heat.

When the soup is almost collected, hook in the thin sauce and stir well, then take out the pot.

It tastes delicious while it's hot!

Tip:

1: The meat stuffing must be stirred in the same direction, so that the meatballs made will not be loose. 2. The oil temperature of the fried meatballs should not be too high, and the fire should be kept at a low temperature. 3. The burning time can be shortened only after the meatballs are fried, so that the vegetables can be kept in a green state. 4. The meatballs can be frozen and stored in the refrigerator at a time, and they can be taken out for eating at any time, whether they are soup, braised or hot pot.