1, braised chicken breast meatballs.

Materials:

Chicken Breast Vegetable Meatballs, a large piece of chicken breast, a small bowl of chopped vegetables (choose at will), a small bowl of water starch, an egg white, 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spoon of honey, white pepper in moderation, 1 tablespoon of dark soy sauce, 1 spoon of sugar.

Practice:

(1) Wash the chicken breast and cut into strips, put the cooking machine into the puree. Directly chopped into puree can also be.

(2) Add chopped vegetables.

(3) Add honey, oyster sauce, soy sauce, white pepper, egg white. Mix well in one direction.

(4) Add some water starch. Continue to whisk clockwise to vigorously.

(5) When the water in the pot is slightly boiling, turn down the heat and start squeezing the balls.

(6) Cook until they all float up. Strain out. Allow to cool and then they are ready to be sealed and frozen in separate bags.

(7) Add a small bowl of water + a tablespoon of sugar + Sriracha to a saute pan.

(8) Pour in the croquettes and bring to a boil.

(9) Add water starch and reduce the juice.

2. Chicken meatballs.

Ingredients:

1 chicken breast, 1 carrot, 1 green vegetable, 1 egg, corn starch, flour, salt, soy sauce, oyster sauce, 1 spoon, 1 spoon of cooking wine.

Practice:

(1) Thaw and wash chicken breast and cut into small pieces. Wash and blanch carrots and bok choy and cut into cubes. Then the chicken breast and all the other ingredients together into the cooking machine stirred into the puree (if too dry can be appropriate to put some water). Like other vegetables can be switched, put some mushrooms to enhance the flavor, the home of the mushrooms used up, so did not put, adults can eat more seasoning.

(2) put the meat puree in a laminating bag to squeeze out the meatballs, you can also use the pill maker, both have not used two spoons are the same.

(3) Open the water into the balls, cook until they float and then cook for a minute the balls are cooked, be sure to add flour and cornstarch, otherwise the balls are cooked fly.

(4) look is not quite appetizing, you can eat directly, you can also boil soup when put in, more can be put in the refrigerator to freeze up.

3, Western-style meatballs.

Materials:

100 grams of ground beef, 500 grams of ground pork, 60 grams of celery, 60 grams of carrots, 190 grams of onions, 10 grams of salt, 16 grams of sugar, 1 gram of cracked black pepper, 65 grams of coarse breadcrumbs, 200 grams of green onion and ginger in water, 1.5 grams of pizzicato grass.

How to do:

(1) Chop carrots, celery and onion, sauté them in cold oil in a hot pan to get the flavor, see the ingredients soften, turn off the heat and cool.

(2) Minced beef and pork, add salt, sugar and crushed black pepper, mix well until the meat is gelatinous, add the onion and ginger water in small portions, each time the water is absorbed by the meat before adding more water. Finally add the pizza grass and coarse breadcrumbs, mix well and set aside.

(3) Knead into small rounds with your hands, and invert the two hands back and forth to form a ball. Add a small amount of oil to the pan and fry slowly, turning to shape.

(4) This is the mature meatballs, you can make more, put in the refrigerator chilled or frozen. You can make vermicelli meatball soup, meatball spaghetti, etc.

(5) Sweet and sour tomato meatballs, very delicious.