Official certification of fighting fish and food by the food platform
material
1 white radish
400g mutton stuffing
Eggs 1
Ginger15g
3 shallots
Proper amount of salt
White pepper10g
Starch 12g
5 ml sesame oil
Proper amount of onion
Appropriate amount of ginger slices
Practice steps
1 and 1 Shred peeled white radish, soaked in cold water 10 minute to remove pungent smell;
2. Choose 400g of mutton with three fertilizers and seven leans, add Jiang Mo 1 5g and chopped shallots in turn and mix well, then add salt, white pepper10g, oyster sauce 8g, starch12g, a little cooking wine, 5ml of sesame oil and egg white liquid1serving.
3. Take a proper amount of minced meat and knead it into meatballs for later use;
4. Boil the water in the pot with high fire, then boil the onion and ginger slices, add shredded radish and cook until transparent;
5. Turn down the heat and add the meatballs when the soup is no longer bubbling. Don't stir at first. After the meatballs change color, cook them on high heat until they float, skim off the floating powder, add a little salt and white pepper to taste, and finally sprinkle with chopped green onion.
skill
1. It is recommended to use leg of lamb, because leg of lamb is quite fat and thin, with high gluten content, and the meatballs made are chewy. 2. Adding ground ginger to minced meat will not affect the taste and can better remove the fishy smell.
-
Bean and fruit food, the largest food community and trading platform in the field of family kitchen;
You can choose from 850,000 gourmet recipes, and you can download the bean and fruit gourmet App in major application markets.
2683 reading