Casserole of cabbage, meatballs and vermicelli(bai cai rou wan fen si bao )

Casserole of cabbage, meatballs and vermicelli

Introduction:

"Carnivores can't eat all the vegetarians. Let's have some meatballs and rice."

Production steps:

Step 1: soak the noodles in cold water two hours in advance

Step 2: chop the meat into mince

Step 3: onion, ginger, rice and pepper noodles into the meat

Step 4: put in a soy sauce bottle cap, then put in an egg white, a spoonful of corn starch. Mix well.

Step 5: heat up the oil in the pan, saute the scallions, fill in four tbsp soy sauce, and then put five small bowls of water to boil. With water in the left hand and a spoon in the right hand, arrange a ball of minced meat into a round shape and gently put it into the bottom of the soup.

Step 6: gradually put in the meatballs and heat them for five minutes to shape them. At this time, add pepper noodles, salt, soy sauce seasoning.

Step 7: add the cabbage and simmer for 15 minutes.

Step 8: add the soaked vermicelli and simmer for 10 minutes.

Step 9: cooked, not much soup

Step 10: go to the restaurant!

Step 11: waxy cabbage, q-ball, chewy northeast noodles, a bowl of millet porridge, with some pickles, eat a little warm.

Materials required:

Cabbage: moderate

Vermicelli: right amount

Pork: moderate

Scallion: right amount

Ginger rice: right amount

Salt: right amount

Soy sauce: right amount

Oyster sauce: right amount

Chinese prickly ash noodles: right amount

Note: only put egg white in meatballs, not yolk. The amount of starch should be appropriate, less hard meatballs, more dough meatballs

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Rou Wan Fen Si Bao