quick-boiled meat balls with soup(cuan wan zi )

quick-boiled meat balls with soup

Introduction:

"Jiwanzi is a kind of Shandong cuisine. After cooking, it is a delicious and nutritious delicacy with edible fungus, spinach, cabbage and other nutritious food."

Production steps:

Step 1: wash and drain the cabbage.

Step 2: Chop pork with onion and ginger.

Step 3: pork with soy sauce, cooking wine, salt, starch, oyster sauce.

Step 4: stir in one direction.

Step 5: take disposable gloves to make a ball about 2 cm in diameter.

Step 6: Boil the water in the pot, don't boil.

Step 7: blanch the balls in boiling water.

Step 8: skim the froth, add the cabbage and salt, and bring to a boil again.

Materials required:

Pork: 200g

Egg: 1

Chinese cabbage: 200g

Scallion: 10g

Minced ginger: 5g

Refined salt: 5g

Soy sauce: 5g

Oyster sauce: 2G

Cooking wine: 10g

Pure starch: 5g

Note: 1. The onion and ginger of the ball must be added enough, otherwise the taste is not outstanding enough. 2. The water must not boil when the balls are put down. After all the balls are put down, soak them in slightly boiling water and then start the pot. 3. When seasoning the soup, the saltiness is slightly lighter. Because the meatballs are soaked for a while, part of the saltiness inside the meatballs will dissolve in the soup. 4 cabbage and change to cucumber, spinach, etc.

Production difficulty: ordinary

Process: water

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Cuan Wan Zi