What is the practice of Chinese cabbage meatball soup?

Ingredients: lean meat, Chinese cabbage, eggs, onion, ginger, starch, pepper, cooking wine, soy sauce, vinegar, salt and sesame oil.

working methods

1, clean lean meat and chop it into paste, cut onion into chopped green onion and mince ginger.

2. Put the minced meat into a large bowl, add cooking wine, salt, pepper, soy sauce, vinegar, minced onion and ginger and stir in one direction, then add egg white and stir until it becomes sticky. Finally, starch is added to make the minced meat even and sticky.

3. Pour the right amount of water into the pot. When the water boils, turn the fire down and grab a mass of meat and squeeze it out of the tiger's mouth. Then scrape the meatballs with a small spoon and shape them. Then put it in the pot to simmer and bleed. Wait until all the meatballs float, take them out and drain them in cold water for later use.

4. Wash Chinese cabbage with clear water for later use.

5. Boil the water in the pot. After the water is boiled, put the cabbage and meatballs into the pot, add some vinegar, salt and pepper to taste, and cook for three minutes.

6. Drop a few drops of sesame oil into the bowl and enjoy the food.

Ingredients: minced meat, old tofu, Jiang Mo, chopped green onion, soy sauce, oyster sauce, eggs, white pepper, salt, sesame oil, Chinese cabbage, salt and chicken essence.

Exercise:

1, minced meat with Jiang Mo, chopped green onion, salt, soy sauce, oyster sauce, sesame oil, white pepper and eggs, and stir in one direction.

2. Crush the tofu and put it into the meat and mix well.

3. Get water on your hands, grab a mass of meat and squeeze it out, and match meatballs with a spoon.

4. Add water to the pot and turn off the small fire. Add the meatballs and cook. The meatballs turn white and have a little flexibility to remove the floating foam.

5. Add Chinese cabbage and cook until it is broken. Add salt, chicken essence and sprinkle with chopped green onion.

Raw materials:

Chinese cabbage, 200 grams of lean meat, 20 grams of fat meat, one egg, a little fungus and two pieces of mushrooms.

Seasoning:

Salt, monosodium glutamate, chicken essence, pepper, 13 incense, soy sauce, sesame oil.

Material head:

A small piece of ginger and two onions.

Other accessories:

Corn starch, edible oil.

Preparatory work:

Start making:

2. Bring the meatballs to a boil over high heat and cook them over low heat until the meatballs are cooked. Add mushrooms, fungus and Chinese cabbage.

3. Add salt 10g, monosodium glutamate 5g, chicken essence 3g and pepper1g.. Bring the fire to a boil, and skim off the floating foam on the surface with a spoon.

4. Pour into the soup basin, sprinkle with chopped green onion and pour a few drops of sesame oil.

I'm glad to answer this question. The meatball soup is fragrant and delicious, and is suitable for the elderly and children. Pork and chicken breast can be cooked. Wash the meat first, add onion ginger instead of ginger, add cooking wine, add salt, beat an egg, chop the meat with a cooking machine, pour out and add appropriate sweet potato powder, stir well, add water to the pot, and squeeze the minced meat into meatballs by hand. The last picture is the tomato meatball soup I made today.

Hello, I'm Chu Yao, and I'm glad to answer your question.

Sauté ed meatball soup with Chinese cabbage

Composition:

About 400g of lean pork, 2 eggs (only egg white), proper amount of Chinese cabbage, 5g of onion, 5g of ginger, about 1 0g of starch, proper amount of salt, soy sauce 1 spoon, cooking wine1spoon and proper amount of water.

Steps:

1. Processing ingredients

Clean the pork, change it into small pieces, cook it in a pot, grind it into minced meat, and chop the onion and ginger.

Mixed stuffing

Put the minced meat into the pot, add the egg white, and then add the minced onion and ginger. Add starch, then add salt and soy sauce (just remember, too many colors will not look good). After all the seasonings are added, stir the minced meat in one direction with chopsticks until it is very thick.

3. Qiang meatballs

Add water to the pot, after the fire, pound the meat into small balls (that is, squeeze the meat with your right hand and use a small spoon with your left hand), boil it, float it, then add Chinese cabbage and cook for five minutes. Finally, add salt, chicken essence, chopped green onion and coriander.

The refreshing meatball soup is ready, QQ, bounce, you can try it!

I hope my answer can help you, thank you for reading!

Hello, everyone, I'm Dong Ge, the chef. I'm glad to answer your question. What is the formula of Chinese cabbage meatball soup? Chinese cabbage meatball soup is a home-cooked dish. It is a common dish in northern banquets, and it is almost a dish that everyone in the north can cook. It tastes light and delicious, especially delicious.

Let me tell you how to cook this dish.

1. Material: 350g pig forelegs.

2. Materials: 200g of Chinese cabbage, 40g of Jiang Mo, 20g of chopped green onion, egg 1 piece.

3. Seasoning: 5g of salt, 5g of monosodium glutamate, 5g of pepper, 5g of chicken essence, 5g of sesame oil, 20g of cooking wine and 20g of water starch.

4. Chop the pig's forelegs into paste, add minced onion and ginger, eggs, salt, cooking wine and water starch, and stir in one direction until the paste becomes gelatinous.

5. add water to the pot, squeeze the minced meat into a ball and put it in the pot, skim off the floating foam. After the ball floats, add seasoning, put it in the cabbage section, cook it, and pour sesame oil on it.

I'm glad to answer this question. A classic dish, nutritious and delicious, and the method is simple. I did it. I hope it suits your taste.

1: Choose a piece of fat and thin meat, about 200g, and chop it into minced meat for later use;

2: 3 Chinese cabbage, remove the roots and wash for later use;

3. And stuffing: put the meat stuffing into a bowl, add an egg, add chopped green onion, Jiang Mo, soy sauce, salt and pepper, add a little starch, grab it evenly by hand, and then stir it clockwise with chopsticks for at least 10 minute. When eating, the meat stuffing will be very thick and Q-bounced;

4: The stirred meat stuffing is sealed with plastic wrap and put in the refrigerator for half an hour;

5: Add water to the pot, add appropriate amount of ginger slices, bring to a boil, take a small stainless steel spoon, scald it in boiling water, and then put the meatballs into the pot one spoon at a time (if they are sticky, scald them in the pot again);

6: Turn the spatula in the middle to prevent the meatballs from sticking to the pan. Stir out meatballs can be turned at will, without fear of being broken up;

7: Cover the pot and cook for 5 minutes. When you see the ball floating and your head is getting bigger and bigger, it proves that it is ripe.

8: Add Chinese cabbage, blanch 10 second, turn off the fire and season with salt and chicken essence.

A light and delicious cabbage meatball soup is ready! I am every Wen Er, I hope you will like my method!

Tips for Chinese cabbage meatball soup:

1: Pork should be fat and thin, neither too fat nor thin is delicious. Meat should be sandwiched before the election, and the hind legs should be firewood.

2. The meat stuffing must be stirred vigorously in one direction, otherwise the meatballs will not taste good if they are loose.

Hello, Chinese cabbage contains many nutrients, among which chlorophyll and vitamins are more.

Choose Chinese cabbage, wash it and cut it into sections for later use. Add onion, ginger and garlic into minced meat, add salt, cooking wine, sesame oil, a little pepper water for a few times, add an egg white and a proper amount of starch, and mix well.

When the oil is hot, put oil into the pan, add chopped green onion into the wok, stir-fry until fragrant, add clear water, turn off the fire, add meatballs into cold water, then add Chinese cabbage, add appropriate amount of salt into the vegetables, and cover the lid. After two or three minutes, open the lid, pour a little sesame oil, then turn off the fire and put it in the pot, and the cabbage will be cooked. White pills and green Chinese cabbage complement each other. (Chinese cabbage can also be blanched in water in advance)

Guess how the nutritional value of Chinese cabbage is so high. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and so on. Among them, the content of calcium is very high, almost equal to three times that of Chinese cabbage.

The following is how to make Chinese cabbage and fish ball soup. I use fish to make meatballs because fish is more delicious than pork. It's best to use fish without spines. I usually like to use Longli fish.

1. Cut the Chinese cabbage into strips, slice the fish, and mash it with the back of a knife.

Chop the onion and ginger with a knife, put them in a bowl and soak them in water for a while. This is onion Jiang Shui, which is used to remove the fishy smell from fish.

3. Add salt, monosodium glutamate, chicken powder and onion Jiang Shui to the fish, stir clockwise, then add an egg white (not egg yolk) and raw flour, and stir clockwise.

4. Boil water in the pot and add salt, monosodium glutamate, chicken essence and pepper. After the water boils, squeeze the fish stuffing into pills by hand and put it into the pot.

5. After the fish balls are cooked, add Chinese cabbage and cook for one minute. Drop some sesame oil and sprinkle with chopped green onion and coriander.

Methods/steps

1. First, wash the Chinese cabbage and cut it into sections.

2. Pour water into the pot and add meatballs, salt and pepper.

3. Boil water and add cabbage.

Hello, I'm Sophia Kao, a gourmet, and I'm glad to answer your question.

Here I recommend a simple and delicious method for you.

Required ingredients:

200g Chinese cabbage

Xiangke food

200g pork.

Xiangke food

Egg white 1