Boiled taro and chicken balls(zhu yu tou ji rou wan zi )

Method of cooking taro and chicken balls:

Raw materials for cooking taro chicken balls:

(2-3 people) 200 grams of frozen taro, 200 grams of chicken balls, 50 grams of lentils, a cup and a half of Japanese soup, a little grapefruit. Seasoning juice: 3 tbsp sugar, 2 tbsp wine, 1 tbsp Weilin (Japanese cooking wine), 3 tbsp soy sauce.

Steps for making boiled taro chicken balls:

1. Boil the soup and sauce first, and then put the frozen balls in. After boiling again, add taro and cook until soft. Finally, remove the tendons of the lentils and cook them together.

2. If raw taro is used, peel it first, rub the surface mucus with salt water, then wash it with water, then boil it in cold water, and use it after boiling. When peeling, first cut off two ends, and then cut them from the big end to the small end. Use a knife longitudinally. The side of the cut taro is hexahedral, so that the taste is easy to penetrate and can prevent from boiling.

To make cooked taro chicken meatballs, you should pay attention to:

Put the chicken balls into the soup. After boiling, add the frozen taro. Tie the taro with a bamboo stick. When the taro is soft enough to penetrate, add lentils. Compared with fresh vegetables, frozen vegetables are more or less lacking in flavor. You can adjust the smell with emphasis, or add some flavoring such as grapefruit.

Boiled taro and chicken balls

Boiled taro and chicken meatballs is a very delicious dish. Its main ingredients are frozen taro, chicken meatballs, lentils, Japanese soup and sauce.

Recipe ingredients

Basic materials frozen taro chicken balls lentils Japanese Shangtang grapefruit sauce ingredients: (2-3 people)

Frozen taro chicken balls lentils Japanese Shangtang grapefruit sauce

200 grams 200 grams 50 grams a cup and a half a little

*Seasoning juice: 3 tbsp sugar, 2 tbsp wine, 1 tbsp Weilin (Japanese cooking wine), 3 tbsp soy sauce.

Production method

Method:

1. Boil the soup and sauce first, and then put the frozen balls in. After boiling again, add taro and cook until soft. Finally, remove the tendons of the lentils and cook them together.

2. If raw taro is used, peel it first, rub the surface mucus with salt water, then wash it with water, then boil it in cold water, and use it after boiling. When peeling, cut off two ends first, and then cut from the big end to the small end. Use a knife lengthwise. The side of the cut taro is hexagonal, so that the taste is easy to penetrate and can prevent it from boiling.

1. Put the chicken balls into the soup. After boiling, put in the frozen taro.

2. Tie taro with bamboo stick and add lentils when it is soft and easy to penetrate.

main points

Compared with fresh vegetables, frozen vegetables are more or less lacking in flavor. You can adjust the flavor of the vegetable to be more emphasis, or add some flavoring such as grapefruit.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhu Yu Tou Ji Rou Wan Zi