Braised meatballs with mixed vegetables(shi jin shu cai shao wan zi )

Braised meatballs with mixed vegetables

Introduction:

"Winter tonic should be gradual, protein, fat, vitamins should be balanced to match, protein and vitamin content is better. In order to winter can resist cold, fat should also be appropriate intake of some. Individuals put it in a sequence, daily intake in kilogram to calculate, protein 25%, fat and oil 5%, vitamin 30%, carbohydrate 40% is good. Fat and grease refer to fatty meat and oils. There are many people who take 5% of them in a day. Among them, 15 grams of oil per kilogram and 35 grams of fatter meat are enough. The rest are supplemented by seafood, lean meat, bean products, fungi, vegetables, fruits and grains. I think it's reasonable. Today, we make our own private dish. It's a mixture of vegetables and meat. It's called "shaowan with assorted vegetables". This dish is nutritious and well matched. The specific measures are as follows; "

Production steps:

Step 1: cut onion and ginger into minced beef, then sprinkle a little five spice powder and 1 g salt into it.

Step 2: add pepper, chicken powder, soy sauce and rice wine to the beef filling.

Step 3: drop a few drops of sesame oil into the beef stuffing, and then scoop up about 15g of dry starch. Stir with your hands. If the beef stuffing is too dry, add a small amount of water. Stir the beef stuffing and set it aside.

Step 4: heat the frying spoon over high heat, add cooking oil, heat it over medium heat to 60%, squeeze the beef stuffing into even balls by hand, and then fry it in oil pan.

Step 5: fry the golden balls.

Step 6: take another pot, add a little oil, add star anise to fry until fragrant, then add ginger slices to fry until fragrant.

Step 7: fry the pepper, stir fry the carrot and onion, stir fry the flavor of onion, stir fry the mushroom, then stir fry the rice wine.

Step 8: cook the rice wine and stir well, then cook in the right amount of soy sauce, stir fry a few times, and pour in the right amount of water.

Step 9: bring the water to a boil and add the fried beef balls.

Step 10: cook for 5 minutes, then sprinkle a little pepper and stir well. Finally, sprinkle a little chicken powder, pour in green pepper and stir well. Thicken with a little water starch.

Step 11: after the sauce is gelatinized, you can take it out of the pot and serve it on the tray.

Materials required:

Lean beef stuffing: 300g

Carrot: 150g

Onion: 150g

Green pepper: 60g

Fresh mushrooms: 40g

Water: moderate

Star anise: 2G

Scallion: 10g

Ginger: 10g

20G soy sauce

Yellow rice wine: 20g

Chicken powder: 3 G

Salt: 1g

Five spice powder: 1g

Pepper: a little

Dried pepper: 3

Sesame oil: a little

Starch: right amount

Cooking oil: proper amount

Note: this dish features beautiful color, rich and attractive, delicious taste, delicious, meat and vegetable collocation, rich nutrition. Warm tips: 1. The beef stuffing should be thin. Before use, chop it with a knife. The meat stuffing should be more delicate. 2. After putting the seasoning on the meat stuffing, use your hand to stir it vigorously in one direction. You can add a little water, so that the meatballs will have a smooth surface, toughness and good taste. 3. Carrots should be cut into hob pieces. As a side dish of Shao Wan, they should be matched with Shao Wan. It's better to use hard vegetables and cut them into pieces. 4. As a cooking dish, the meatballs can be thicken after they are put into the pot. It doesn't need to be cooked too long. For example, the stewed meatballs can last a long time. Green peppers can keep the vitamins of vegetables when they are put into the pot. Green peppers and colored peppers contain a lot of water-soluble vitamins. If they are put into the pot too early, they will destroy the vitamins inside. After they are put into the pot, they can be taken out as long as they are broken, which can keep most of the nutrients inside. This kind of private dish "mixed vegetable Shao Wan Zi" is ready, fragrant and delicious, for your reference!

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shi Jin Shu Cai Shao Wan Zi