Meatballs with vegetables
Introduction:
"I wanted to make braised lion's head, but I didn't have rape when I prepared the food, so I wanted to create a side dish. My friends can try it."
Production steps:
Step 1: prepare the ingredients
Step 2: mix pork stuffing (according to the principle of "three parts fat, seven parts thin" when chopping meat stuffing) with starch, pepper and soy sauce, and beat until elastic
Step 3: make meatballs of the same size
Step 4: heat half a pot of oil, pour the meatballs into the oil pan and fry until golden
Step 5: take out the fried meatballs, don't waste the oil, put them in a container, and you can use them for cooking later
Step 6: wash the vegetables. I use water spinach
Step 7: don't cut the vegetables, blanch them in boiling water.
Step 8: load the plate. If you think the vegetables are light, you can dip them in soy sauce
Materials required:
Pork stuffing: right amount
Vegetables: moderate
Edible oil: right amount
Pepper: right amount
Soy sauce: right amount
Starch: right amount
Note: don't fry the meatballs for too long. You can cook them thoroughly inside. It's crisp outside and tender inside. In order to keep the feeling of eating fried meatballs from being too greasy, no seasoning was added to the vegetables to balance the taste between the dishes and the meat
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Rou Wan Ban Cai
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