Green vegetable balls(qing cai tun wan zi )

Green vegetable balls

Introduction:

"Fortunately, I got a rural black pork on Weibo. After receiving it, I washed it and put it in the refrigerator. At the weekend, I took it out to have a closer look: how nice this lean and fat meat is to make meat stuffing, so I immediately moved out the cooking machine to shred the meat, and there was a small rape at home, that is, a ball! Generally, we don't put starch when making meat stuffing. This time, we learned a new way to make meatball soup. We added a large spoon of corn starch, stirred it hard, and finally formed it very well. In addition, it's rural black pork. The meat quality is very good. The cooked meatballs are smooth and tender one by one, and the soup quality is also very delicious. The family even ate the soup and vegetables with a sense of accomplishment! "

Production steps:

Step 1: prepare the ingredients you need

Step 2: beat the pork into puree and make it as delicate as possible

Step 3: cut the scallion and coriander stalk into pieces and saute in a pot. Cut the scallion leaves and ginger into small pieces

Step 4: add minced ginger and onion, eggs, cornmeal, soy sauce, thirteen spices and salt to the meat paste

Step 5: stir hard in one direction to make the meat gluten and taste good

Step 6: saute ginger slices, scallion and coriander stalk in hot pot

Step 7: add water and bring to a boil

Step 8: grab a ball of pork stuffing by hand, extrude it from the mouth of the tiger, remove it with a spoon and put it into the pot

Step 9: finish all the meatballs in turn and bring to a boil

Step 10: add the rape and blanch for one minute

Step 11: add salt and pepper to improve the taste

Step 12: Delicious meatballs are ready to serve

Materials required:

Black Pork: 300g

Rape: a handful

Chives: a handful

Coriander: two

Jiang: one piece

Thirteen incense: a little

Pepper: a little

Raw soy sauce: 4 teaspoons

Raw meal: 1 tablespoon

Egg: one

Note: the amount of raw powder added to the meat stuffing should be well controlled, too little will make the meatballs difficult to shape, and they will scatter when boiling, too dry and taste bad; the meat stuffing should be stirred along one direction, and the finished product will be softer; when squeezing the meatballs into the pot, do not open the fire, and all the meatballs can be boiled and broken.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: light

Chinese PinYin : Qing Cai Tun Wan Zi