Mushroom meatballs(hua xiang gu rou wan )

Mushroom meatballs

Introduction:

Production steps:

Step 1: wash the main materials and ingredients.

Step 2: chop the meat and ginger into minced meat, and then cut the mushrooms, garlic and scallion into fine powder, the finer the better.

Step 3: add one egg, two teaspoons of soy sauce, one teaspoon of oyster sauce and pepper in turn, mix well in one direction, marinate for a while, and taste well.

Step 4: add 2 tbsp starch to the marinated meat and stir in the same direction. If it feels too dry, add a little water. If it feels too wet, continue to add a little dry starch. It's better to insert chopsticks and not stand.

Step 5: boil water in a pan, about 35 degrees (not hot) to the minimum fire. Put a scoop of meat stuffing in the palm of your left hand and gently shake it clockwise. The meat stuffing will be boiled into a ball through inertia, and then quickly put into the pot.

Step 6: blanch other meats quickly. Don't let the water boil during the process. If the water is too hot, turn off the fire and wait for all meatballs to boil before firing.

Step 7: cook for another 10 minutes, and the meatballs will float on the water. At this time, add a few lettuce, a little seasoning is a pot of fresh and delicious mushroom meatball soup. Take out the extra meatballs, cool them and freeze them in the refrigerator. Usually, you can cook hot pot and noodles. All these are excellent choices.

Materials required:

Pork: 250g

Mushroom: 4

Egg: 1

Ginger: a small piece

Garlic: 2

Scallion: 2

Oil: a little

Salt: a little

Soy sauce: 2 teaspoons

Oyster sauce: 1 teaspoon

Starch: 2 teaspoons

Pepper: a little

Note: 1. Stir in one direction, not one left and one right; 2. If you feel that the meat is dry, you can add one teaspoon of water to the meat several times, and continue to stir after adding. Use water to leave a gap between the meat fiber and the meat fiber, so that the meatball can be made more elastic; 3. When rubbing the meatball, moisten it with water or oil, so that the meatball will not touch your hands.

Production difficulty: simple

Process: water

Production time: half an hour

Taste: light

Chinese PinYin : Hua Xiang Gu Rou Wan