Cabbage in winter is economical and practical, and everyone keeps it, and its nutritional value is not lower than other vegetables, but you can't keep frying cabbage, so you will worry about the cabbage balls made today. They are crispy outside and tender inside. When they are hot, they can be eaten directly. When they are cold, they can be stewed in casseroles and hot pots.

condiments

300g cabbage

Pork tenderloin100g

condiments

Egg white 20 grams

Flour 15g

Starch 15g

Salt 1 spoon

Cooking wine 1 spoon

Soy sauce 1 spoon

Step 1

Celery only needs the leaves in the first half, not the vegetables in the back.

Second step

Cut celery leaves into filaments, sprinkle with salt, and squeeze out the water of cabbage by hand.

Third step

mustard tuber

Fourth step

With minced meat marinated in advance, I used a tenderloin, added cooking wine in advance and marinated with soy sauce.

Step five

Add one third of the egg white.

Step 6

A spoonful of flour

Step 7

Another spoonful of starch, stir evenly in the direction.

Step 8

Tuancheng meatball

Step 9

Heat the oil pan to 70% to 80% heat.

Step 10

Add the meatball embryo

Step 1 1

Fry over medium heat until both sides are golden brown.

Step 12

Deep-fried crispy outside and tender inside is very delicious.