Braised white gourd with Chaoshan meatballs and preserved vegetables(chao shan rou wan cai pu shao dong gua )

Braised white gourd with Chaoshan meatballs and preserved vegetables

Introduction:

"The Chaoshan meatballs from my friends are really elastic and delicious! There are preserved vegetables at home to add flavor to the light wax gourd. This dish is really good. People who want to lose weight can only eat preserved wax gourd for dinner, not meatballs. Ha ha

Production steps:

Step 1: peel and seed the wax gourd and cut it into thick slices for later use;

Step 2: after thawing, the meatballs can be cut in half or cut with a flower cutter;

Step 3: heat the oil in the pan, add ginger and garlic, and stir fry the wax gourd;

Step 4: add just less than the amount of pickled wax gourd in water, and boil the meatballs together;

Step 5: then turn to medium low heat and simmer for about 10 minutes. Stir well the preserved vegetables and cook for about 1 minute. Finally, try the taste and add some salt to taste. Sprinkle scallion before serving!

Materials required:

Wax gourd: moderate

Meatballs: right amount

Preserved vegetables: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Note: preserved vegetables are salty, so put less salt! Chaoshan people usually use it to drink porridge, and of course, it is also used to make Chaoshan famous dish "preserved vegetables and fried eggs"!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Chao Shan Rou Wan Cai Pu Shao Dong Gua