Many kitchen whites are not good at making meatballs. They are always afraid that the meatballs they make will not make a trip, so they add a little starch to the meat stuffing. But I personally think that the meat quality is not soft after adding starch, which greatly affects the taste. Give you a little secret of making meatballs. When choosing the meat stuffing, you should be fat and thin. Before preparing the meat stuffing, add water in batches and keep stirring to make the meat stuffing sticky. After that, add other ingredients and condiments, stir well and marinate for taste. The meat stuffing made in this way is soft, tender and delicious, easy to form and elastic, and no matter who loves it. "

foodstuff

Pork belly stuffing 200g

Wax gourd 150g

A small amount of mushrooms

Huangjihuang sauce 15g

Salt 5g

Sesame oil 5g

Methods/steps

Preparation of vegetables: peeled wax gourd and cut into diagonal squares; Wash half of the mushrooms, chop them and slice them; reserve

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Filling adjustment: add water to the meat stuffing in batches and stir, then add chopped mushrooms and 1 spoon sauce, stir well and let stand.

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Boiling: put half a pot of water in the casserole, add wax gourd slices after boiling, and boil until wax gourd becomes translucent.

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Pilling: grab some meat stuffing by hand, then squeeze it into the shape of meatballs and quickly put it into the pot with a spoon.

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Dishes: When the meatballs float, add the mushroom slices and 1 spoon salt, cook for another 2 minutes, turn off the heat and pour the sesame oil.

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What about the finished product as shown in the figure? Have you learned?

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