Chives and cabbage meatballs(xiang cong bai cai rou wan )

Chives and cabbage meatballs

Introduction:

"Last time I made Chinese cabbage meatballs. They were delicious and the leaders liked them very much. The meatballs had meat and vegetables. They were refreshing and sweet. Now I have to think about them after eating. I add some chives to enhance the taste a little. I have to make more for frying, and the taste can be updated. When dealing with Chinese cabbage, you should use salt to catch water, filter water and dry water. The process is a little longer. The delicious meatballs and family members like it. You will think that more effort is also worth it. This dish is a private dish. As we all know, Chinese cabbage with minced pork is usually used to make dumpling stuffing. In fact, this new cooking idea comes from our dumpling stuffing. Once, when we cooked our own dumpling, the skin broke and the stuffing fell into the soup, but it didn't spread. At that time, my throat stretched out like a hand, and I was very hungry. Seeing that it was just ripe, I couldn't wait to bite it Mouth, it's delicious. On second thought, why can't I make meatballs with this formula? With this idea, I bought minced meat cabbage in a few days, tossed it up, and added some chives. On the basis of the meat and vegetable formula for making dumplings, I added a little more corn starch to make dumplings into a ball. The effect was unimaginable. To make it clear, this dish is for the original flavor of cabbage and pork. The raw materials do not need to add any Yao Zhu shrimp, and the seasonings do not need any abalone juice or fish sauce. It pursues simple, sweet and natural taste. Sometimes, simplicity can give full play to the nature of food. "

Production steps:

Step 1: pick the leaves of Chinese cabbage, pick out the tender ones, about 1 / 3 of the total amount, wash the remaining 2 / 3, dry them with towel or kitchen paper, and chop them as much as possible;

Step 2: cut the scallion into small pieces;

Step 3: wash the part of tender leaves and filter water for later use;

Step 4: put 2 spoonfuls of salt in the chopped cabbage bowl, grasp it by hand, wait for 10 minutes, the salt will brake out the water, pour out the water, then grasp it by hand, wait for the water to seep out, pour in the water, then grasp it dry, after grasping it dry, add water to rinse, take out the chopped vegetables, and change the water for once;

Step 5: use a mesh sieve to pick up the broken cabbage in the rinsing water and grab the dry water by hand;

Step 6: add minced meat (the minced meat should be slightly more than the minced vegetables with dry water), green onion, 1 / 2 tbsp salt, 1 / 2 tbsp sugar, 1 tbsp pepper, 2 tbsp cooking wine and 2 tbsp corn starch into the broken cabbage bowl;

Step 7: stir evenly by hand, and stir in one direction until the meat feels sticky;

Step 8: knead the mixed minced meat into a ball of the same size, smaller in shape than a table tennis ball;

Step 9: start the pot, put half a pot of water, add a few pieces of ginger, and bring the water to a boil;

Step 10: put the meatballs into the water gently, turn to medium heat, and slowly cook the meatballs. After the meatballs float, add a little water, and then slowly cook until the meatballs float until they are fully cooked. In the process of cooking the meatballs, a little vegetable will come out, it doesn't matter;

Step 11: skim the froth of the noodle soup with a dense screen;

Step 12: pick up the meatballs after they are cooked, bring the soup to a boil, roll the tender vegetable leaves, and then add some salt, pepper and sesame oil to taste in the soup. When you eat, spoon the soup and vegetables first, and then put the meatballs. If there is soup and water, you will not be bored.

Materials required:

Chinese cabbage: about 1 pound

Minced pork: about 2 / 3 lb

Chives: 2-3

Salt: right amount

Pepper: right amount

Sugar: right amount

Cooking wine: moderate

Corn starch: right amount

Sesame oil: appropriate amount

Note: first, Chinese cabbage must be salted out of water and dried, if the ball is not watered after slicing, once heated, the water will flow out, and the ball is easy to disperse; second, the ratio of meat and vegetables is about 3:2, more meat is easier to form a ball, but the dishes should not be too few, otherwise it will not be cool enough, and the minced meat should be put according to the amount of broken vegetables after drying, which can be seen by naked eyes in actual operation The amount of meat is more than the amount of minced vegetables; 3. When making dumpling stuffing, steamed bun stuffing and meatballs with the combination of cabbage and pork and beef, it is better to add a little ginger, which will make the taste better; 4. Don't cook too much, too much fire is easy to pop up the meat and vegetable balls; 5. Put salt in the soup at the end, if you put salt too early, you can't be sure how much salt you put, wait until the end 6. Sprinkle some sesame oil in the soup to make it more fragrant.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Cong Bai Cai Rou Wan