Home cooking tips for meatballs in broth
Home cooking tips for meatballs in broth
At the end of a busy day, when we come home from work, we can make a delicious broth meatballs to
Home cooking tips for meatballs in broth
Home cooking tips for meatballs in broth
At the end of a busy day, when we come home from work, we can make a delicious broth meatballs to treat ourselves, and make sure that we eat them and want to eat them again, so here are the tips for home cooking tips for meatballs in broth.
Ingredients
500g of pork
1 egg
Cabbage leaves
Methods/Steps
The first step is to wash the pork, chopped into a puree and spare
Methods/Steps
The first step is to wash the pork, chopped into a puree and spare
The first step is to wash the pork, chopped into a puree and spare
The second step, wash the ginger, chopped into mince, cabbage leaves washed and spare
The third step, put the meat puree into a bowl, add ginger, egg, starch, clockwise stir
The fourth step, start the pot of boiling water, water boiled, with a spoon scooped puree into the pot, and so on the ball shaped and then stir
The fourth step, start the pot of boiling water, water boiled, scooped puree into the pot, and so on the ball shaped and then stir
Step 5, the meatballs boil floating, add cabbage leaves, add salt to taste
Clear soup meatballs home cooking tips 2
Ingredients
Pork 500 grams
20 grams of soy sauce
Methods / Steps
Methods / Steps
The first step is to chop the pork, the first step is to chop the pork, the second step is to chop the pork, and then the second step is to add soy sauce. p> First, chop the pork into mince, add the scallions and mix well
Next, put the soy sauce, salt, thirteen spices, cooking wine and other seasonings in a bowl and mix well
Lastly, start a pot of boiling water, squeeze the meat mixture into the shape of a ball and put it into the pot, cook it and add the greens to cook it
Clear soup dumplings of the `home cooking method Tip 3
How to Make Meatball Noodles in Clear Soup
Ingredients
Meat 200g
Noodles 100g
Eggs 50g
Starch 20g
Shallot 5g
Ginger 10g
Wine 10g
Pepper 10g
Pepper 5g
Methods/Steps
Chop the meat finely, add salt and 1 tsp of cooking wine, beat 1 egg, add 1 tbsp of cornstarch and a little pepper. Mix well.
Put in the chopped white onion and ginger, keep the green onion leaves aside, wear disposable gloves, and use your hands to make the puree strong by slamming it hard or stirring it hard and clockwise for a few minutes.
Put a little more water in the pot, bring it to a boil, turn the heat down to medium-low, hold a ball of mashed meat in your right hand, squeeze the meatballs out in the tiger's mouth, and catch the meatballs in the pot with a spoon in your left hand.
When the meatballs are ready to be put into the pot, skim off the foam while cooking, and continue to cook for about 6 minutes over medium-low heat, turn up the heat and put in the noodles, and then put in the dried chili peppers after the water boils again, and then put in the salt and green onion leaves when the noodles are cooked, and then taste the salty flavor before leaving the pot.
Very appetizing!
You have to stir it well to make it work