Casserole Meatballs Step 1
Prepare the raw materials, soak the fungus and chop into fine pieces, chop the carrots, and grind the tofu into puree with a knife
Step 2
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How to make casserole meatballs
Chop pork belly into minced meat
Step 3
Put it in a slightly larger bowl
< p>Step 4Put in salt, cooking wine, pepper, chicken essence, and oyster sauce
Step 5
Slowly add water and stir in one direction while pouring
Step 6
Beat the minced meat until vigorously
Step 7
Add chopped fungus
Step 8
Add chopped carrots
Step 9
Add tofu paste
Step 10
Put some sesame oil After mixing well, add an egg white and mix well, the meatball filling is ready
Step 11
Wash the cabbage and vermicelli and set aside
Step 12< /p>
Pour the noodle soup into the casserole
Step 13
Use the tiger’s mouth to squeeze out the meatballs one by one and put them into the noodle soup
Step 14
After boiling, skim off the scum on the surface
Step 15
Put in the cabbage and vermicelli and cook till soft
Step 16
A pot of fragrant meatball soup is ready
Picture of the finished product of casserole meatballs
Cooking skills
The pork for making meatballs is fat and thin Alternate, three-quarter fat and seven-cent lean is best, and pork belly is suitable for making meatballs
It is best to chop the minced meat yourself at home, and make it cleaner
Pour water into the minced meat slowly, while Use chopsticks to beat in one direction while pouring. The ratio of minced meat to water is 1:2.5. This is not fixed. Add it according to the fatness and leanness of the minced meat.
Putting in egg white will make the meatballs more clumpy and less likely to fall apart. It can also make the meatballs more tender and delicious
The meatballs should be put into the pot under cold water. The boiling water will easily disperse and they will be cooked on the outside and raw on the inside
The meatballs should not be cooked for too long. Cook for about 5 minutes. When the meatballs float, it means they are cooked. As time goes by, the meatballs will taste stale