Vegetarian meatballs(su wan zi )

Vegetarian meatballs

Introduction:

"My daughter likes to eat meatballs. She coughed a little that day. I made this kind of meatballs, but I didn't expect that they were very popular at the table. There are many kinds of dishes in this pill, which is rich in nutrition. "

Production steps:

Step 1: pill material

Step 2: cut green and red pepper, onion, ginger and garlic

Step 3: cut potatoes and carrots into small pieces

Step 4: put the cooking machine and break it

Step 5: smash the potatoes and carrots and put them in the cooking bowl. Add the celery

Step 6: break in an egg

Step 7: cut the tofu into pieces, blanch it in the water, remove the beany smell and take it out

Step 8: take it out and put it in the cooking basin

Step 9: add onion, ginger, garlic and salt

Step 10: add 30g starch

Step 11: grasp all materials evenly

Step 12: put the ball stuffing on your hand and beat it hard to make a ball of the same size

Step 13: Boil the water in the pan, put the balls in the steamer and steam for ten minutes.

Step 14: when steaming meatballs, make juice, half a bowl of water, add starch, salt, sugar, oyster sauce, mix well and set aside.

Step 15: heat the oil in a pan, add ginger and garlic and stir fry until fragrant

Step 16: stir fry shredded green and red pepper and onion evenly.

Step 17: add juice and boil it

Step 18: put the steamed balls on the plate

Step 19: pour the juice on the ball

Materials required:

Potato: 200g

Carrot: 200g

Tofu: 200g

Egg: one

Oil: right amount

Salt: right amount

Celery: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oyster sauce: right amount

Red pepper: right amount

Onion: right amount

Sugar: right amount

Starch: right amount

Note: steamed meatballs can also be directly cooked in the sauce, which is more delicious, but I'm afraid of spreading, so I didn't cook them

Production difficulty: God level

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Su Wan Zi