Fried chives and cabbage meatballs(zha xiang cong bai cai rou wan )

Fried chives and cabbage meatballs

Introduction:

"In addition to clear soup, cabbage meatballs can also be used for deep frying. Beat an egg evenly, dip it in bread bran, and deep fry until it is golden. Then you can eat the meatballs that are charred on the outside and tender on the inside."

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: put 2 spoonfuls of salt in the chopped cabbage bowl, grasp it by hand, wait for 10 minutes, the salt will brake the water out, 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 4: use a mesh sieve to pick up the broken cabbage in the rinsing water and grab the dry water by hand;

Step 5: add minced meat (minced meat should be slightly more than the minced vegetables in 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 6: stir evenly with your hands, and stir in one direction. When the meat feels sticky, knead the mixed minced meat into a ball of the same size, smaller in shape than a table tennis ball;

Step 7: start the pot, add half a pot of water, add a few pieces of ginger, bring the water to a boil, 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 are fully cooked. In the process of cooking the meatballs, a little vegetable will come out, it doesn't matter;

Step 8: skim the foam of the soup noodles with a dense screen, and then remove all the meatballs when they are ripe;

Step 9: beat one egg evenly;

Step 10: dip the whole body of each meatball with egg liquid;

Step 11: roll in the breadcrumb bowl again to make the balls full of breadcrumb;

Step 12: deep fry in a 50-60% hot oil pan until golden brown. Take it up and put it on the plate. Because the meatballs are cooked, don't fry for long.

Materials required:

Chinese cabbage: about 1 pound

Minced pork: about 2 / 3 lb

Egg: 1

Bread bran: right amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Corn starch: right amount

Cooking wine: moderate

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's better to add a little minced ginger, which will make the taste better; 4. Don't cook too much, because it's easy to pop out the meatballs; 5. Because the meatballs have been cooked before frying, there's no need to worry about not frying inside and not frying on the surface It's OK when it's golden; 6. There are meat and vegetables in the meatballs, but the proportion of them is small. It's better to fry another vegetable to match your lunch or dinner.

Production difficulty: Advanced

Technology: deep fried

Production time: 10 minutes

Taste: onion

Chinese PinYin : Zha Xiang Cong Bai Cai Rou Wan