Nutritious mashed meatballs(ying yang feng fu de za shu niang rou wan )

Nutritious mashed meatballs

Introduction:

"Za Shu Niang meatball" is an innovation based on steamed lion head with Jiangsu cuisine. I reduced the lion's head to a mini meatball. It's very convenient to eat, one at a time. It is more nutritious and delicious. Round meatballs stuffed with mushrooms, cucumbers and carrots are very cute. Sprinkle chopped green onion on the meatballs, light fragrance of green onion floating, fresh and refreshing, the entrance is very moist. It's very suitable for old people and children. "

Production steps:

Step 1: soak mushrooms in advance.

Step 2: add onion, ginger, salt, cooking wine, chicken essence, pepper and sesame oil to the meat stuffing and stir it up.

Step 3: add appropriate amount of mushroom, carrot and horseshoe, stir well.

Step 4: cut the cucumber and carrot into sections, dig out the core to form a concave shape, and remove the stalk of Lentinus edodes.

Step 5: knead the stuffing into balls with a spoon.

Step 6: set on cucumber, carrot and mushroom.

Step 7: add water to the pot and bring to a boil. Steam the mashed meatballs for 10 minutes.

Step 8: add oil into the frying pan, saute chopped chives, pour in the soup of steamed meatballs, stir in thin euryale, and pour in sesame oil.

Step 9: Sprinkle chopped green onion on the steamed meatballs and pour in the sauce.

Materials required:

Minced meat: 200g

Mushroom: 20g

Cucumber: Half Root

Carrot: 1 carrot

Onion and ginger: right amount

Starch: right amount

Horseshoe: 10g

Salt: 2G

Pepper: 2G

Chicken essence: 2G chicken essence

Sesame oil: 5g

Cooking wine: 1 teaspoon

Note: steaming time is adjusted according to the size of meatballs.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Ying Yang Feng Fu De Za Shu Niang Rou Wan