Production method editing
1. Chop mutton into minced meat and put it on a plate, add egg white, soy sauce, Shaoxing wine, vermicelli, onion and ginger, and stir it up in 5g of water three times;
2. Add water to the ladle, get angry and open the pot, squeeze the meat into small balls and put them in the pot for soaking;
3. Skim the floating foam, add soy sauce, cucumber slices, monosodium glutamate and Shaoxing wine, and pour into a bowl. [ 1]
Edible instructions editor
nutritive value
1. Mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role;
2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain, weakness and cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all kinds of deficiency and cold diseases; It has the functions of tonifying kidney, strengthening yang and tonifying deficiency and warming, and is suitable for men to eat regularly.
Ingredients: mutton (fat and thin) 500g, seasoning: salt 1 0g, starch (corn)15g, monosodium glutamate1g of mutton balls.
Practice editing
1. Slice the mutton and beat it with an iron hammer;
2. Add water, salt and starch into the mutton and mix well to make mutton glue;
3. Rub the mixed mutton into small balls by hand, put them into a pot filled with water, and soak the mutton balls with slow fire until the balls float to the surface.
4. after taking out, whether it is fried, braised or boiled.
Ingredients: mutton (fat and thin)150g Chinese cabbage 250g eggs 70g seasoning: salt 3g cooking wine 5g ginger 5g scallion15g sesame oil10g starch10g appropriate amount each.
Production method editing
1. Shred Chinese cabbage, wash mutton, chop it into fine powder, put it into a large bowl, add ginger, chopped green onion and a little water, add water while stirring, and add egg white, starch, salt, cooking wine and sesame oil to make mutton balls.
2. Boil 750 grams of water in the pot, add shredded cabbage, then squeeze the mutton stuffing into balls the size of dates by hand, put them in the pot, wait until the soup is boiled again, skim off the floating foam, add the remaining salt, and serve with cooking wine.