Stewed meatballs in casserole(sha guo dun wan zi )

Stewed meatballs in casserole

Introduction:

"Sometimes I'm tired after working all day, and I don't want to cook after I go home. At this time, I can make some simple meals. Casserole or casserole dishes are my first choice. At the same time, it's a very good meal to stew a pot of delicious rice in an electric rice cooker. Both can be operated at the same time, and the cooked food can be served on the table soon, ha ha! Today, I'd like to make a casserole dish for my busy friends, which is called "casserole stewed meatballs". The method is as follows:

Production steps:

Step 1: add Shaojiu, salt, monosodium glutamate and pepper into minced pork.

Step 2: add a few drops of Meiji fresh soy sauce and sesame oil, and stir well.

Step 3: add seasoning and stir well, then add 1 egg and stir well.

Step 4: add onion and ginger juice in three times to stir.

Step 5: fully stir the meat until it is thick and strong. When stirring, stir it in one direction. After stirring, add water chestnut and a little raw powder and mix well.

Step 6: when the oil pan is 50% hot, squeeze the meatballs into the pan. If you are not skilled, squeeze the meat with one hand and scoop the meatballs into the pan with a small spoon with the other hand. The meatballs made in this way are relatively round.

Step 7: fry the meatballs until they are set and slightly colored, then take them out for standby (because you still need to stew, so it doesn't matter if they are mature).

Step 8: start another pot, add water, add scallion ginger slices, and then pour in the remaining scallion ginger juice.

Step 9: add a few drops of Shaoxing wine, pour in some oyster sauce, mix salt, monosodium glutamate and pepper, and bring to a boil.

Step 10: spread the pre cut cabbage in the casserole, and then scoop in the boiling soup.

Step 11: stack the meatballs neatly and boil them in the casserole.

Step 12: after the soup boils, change to a weak low heat, cover the pot and simmer for about 15 minutes.

Step 13: after stewing the meatballs, drop a few drops of sesame oil, sprinkle with chopped chives and serve.

Materials required:

Lean minced pork: 300g

Chinese cabbage: 400g

Shallot: moderate

Scallion: 30g

Ginger slices: 20g

Onion and ginger juice: 60g

Meiji fresh soy sauce: 1g

Oyster sauce: 20g

Refined salt: 5g

MSG: 2G

Pepper: 0.5g

Sesame oil: 10g

Shaojiu: 10g

Egg: 1

Raw powder: 15g

Broken water chestnut: 50g

Cooking oil: proper amount

Note: the characteristics of this dish: the soup is light and delicious, the meatballs are fragrant and waxy, the cabbage is soft and rotten, and the meat and vegetable match is fast. Warm tips: 1. According to the steps, first make the minced meat taste good, then add eggs and onion ginger juice to stir, when stirring, make it strong and viscous is the best. 2. To make onion and ginger juice, first cut onion and ginger into thick slices, add water, and then repeatedly grasp with hands to make the taste of onion and ginger squeeze out and mix with water. 3. If you don't know how to squeeze the balls, you can use your hands to reunite. The method is to first ball the balls one by one and put them on a plate. After that, you can fry them together. 4. If you prefer to eat stewed meatballs, you need to save some trouble. You can fry more meatballs at one time. After cooling, put the meatballs into the fresh-keeping bag and quickly freeze them. You can take them as you like. Each time you just need to prepare vegetables and stew them in casserole. You can also make braised meatballs. There is a freezer at home to store them for three months. 5. Stewed meatballs in casserole can also be matched with mushrooms, miscellaneous mushrooms, winter bamboo shoots or other leafy vegetables. You can also put some vermicelli. In short, as long as you like it. Big spoon of this relatively easy casserole dish "casserole stewed meatballs" is ready, for your reference!

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Sha Guo Dun Wan Zi