Production method editing
1. Chop mutton into minced meat, put it in a plate, add egg white, soy sauce, Shaoxing wine, vermicelli, onion and ginger, and stir with 5g water for three times;
2. Add water to the ladle, get angry and open the pot, squeeze the meat into small balls and put them in the pot for soaking;
3. Skim the froth, add soy sauce, cucumber slices, monosodium glutamate and Shaoxing wine, and pour into a bowl. [ 1]
Edible instruction editor
nutritive value
1. Mutton is warm. Eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role;
2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.
Ingredients: mutton (fat and thin) 500g Seasoning: salt 10g, starch (corn) 15g, monosodium glutamate1g.
Practice editing
1. Slice mutton and beat it with iron;
2. Add water, salt and starch into mutton and stir evenly to make mutton glue;
3. Rub the mixed mutton into small balls by hand, put them in a pot filled with water, and soak the mutton balls with slow fire until the balls surface.
4. After taking it out, whether it is fried, braised or boiled.
Ingredients: mutton (fat and thin) 150g cabbage 250g egg 70g seasoning: salt 3g cooking wine 5g ginger 5g onion 15g sesame oil 10g starch 10g each.
Production method editing
1. Shred Chinese cabbage, wash mutton, chop it into fine powder, put it in a large bowl, add ginger, chopped green onion and a little water, add water while stirring, add egg white, starch, salt, cooking wine and sesame oil, and make mutton balls.
2. Boil 750 grams of water in the pot, add shredded Chinese cabbage, then knead the mutton stuffing into balls the size of dates by hand, put them in the pot, and when the soup boils again, skim off the floating foam, add the remaining salt and serve with cooking wine.