To taste good and lose fat? Teach you to make Tomato Chicken Meatballs

Tomato Chicken Meatballs

Method:

1.170g chicken breast chopped into puree, 1 mushroom chopped into small dices, 30g corn kernels, beat 1 egg.

2. Add 1 tsp salt, 1/4 tsp white pepper, 1 tsp grated ginger (you can leave it out if you don't like ginger), 1 tsp cooking wine, and 3 tbsp water, and stir until evenly thickened.

3. Squeeze out the puree with a tiger's mouth, then scoop out with a spoon to make a round chicken meatball.

4. Boil water in a pot, watch it come to a boil but not boil yet, reduce the heat, blanch the chicken meatballs, and fish them out when the meatballs float.

5. 3 tomato surface with a knife cut a cross, into the boiling water for 1 minute and then fish out, you can easily remove the skin, tomatoes diced spare.

6. In a separate saucepan over low heat, pour in a little olive oil (add 1 clove of minced garlic and sauté), stir-fry the diced tomatoes until slightly softened, then add a bowl of hot water and bring to a boil.

7. Under the balls to cook until sticky, add a little salt to taste, sprinkle some chopped green onions, tomato chicken meatballs finished!