Affordable home dishes "meatballs with noodles"(shi hui jia chang cai wan zi shao fen tiao )

Affordable home dishes "meatballs with noodles"

Introduction:

"In winter, in order to increase the heat, you can eat some meat dishes properly, which can be tonic and keep out the cold. Today, we make a kind of coarse vermicelli with beef balls, which is called "vermicelli with balls". Pork can also be used to make this dish. It's better to choose lean meat. The method of making "Wan Zi Shao Fen Tiao" is as follows

Production steps:

Step 1: make meatballs; sprinkle a little salt and MSG into minced meat.

Step 2: sprinkle a little pepper and five spice powder.

Step 3: pour in the right amount of rice wine and mix well. After mixing the meat, add 1 egg and the right amount of dry starch.

Step 4: then stir the minced meat vigorously.

Step 5: add proper amount of oil into the pot to heat, then squeeze the minced meat into balls, deep fry in the pot until golden, and take out for standby.

Step 6: pour mushroom and other ingredients into the pot and blanch.

Step 7: then add a little oil into another pot, stir in star anise, and then pour in scallion and ginger slices.

Step 8: stir fry the meatballs well and cook the Shaojiu.

Step 9: after cooking Shaojiu, add appropriate amount of soy sauce and stir well, then add oyster sauce and stir well.

Step 10: add water and simmer for 5 minutes.

Step 11: put in the seasoning balls and stew them thoroughly.

The twelfth step: the last seasoning is just sprinkled with a little pepper and MSG, because the salty taste of soy sauce and oyster sauce is salty enough, so salt is not allowed.

Step 13: adjust the flavor, pour in the vegetable ingredients and stir fry for one minute.

Step 14: pour a few drops of sesame oil into the pot.

Step 15: then cook the casserole over a low heat for another minute to keep it warm and serve.

Materials required:

Lean minced beef: 200g

Dry noodles: 150g

Shuifa mushroom: 40g

Winter bamboo shoots: 40g

Bamboo shoots: 40g

Carrot slice: 40g

Small egg: 1

Starch: right amount

Scallion: 30g

Ginger slices: 15g

Star anise: 2G

Soy sauce: 20g

Oyster sauce: 15g

Shaojiu: 20g

MSG: 1g

Pepper: 1g

Sesame oil: appropriate amount

Cooking oil: proper amount

Note: the characteristics of this dish: the color of the dish is red and bright, the aroma overflows everywhere, the meatballs are crisp and fragrant, the noodles are smooth and soft, the ingredients are fragrant and refreshing, and the meat and vegetable nutrition is balanced. Warm tips: 1. When making meatballs, first chop the meat stuffing on the chopping board repeatedly with a knife to make it as delicate as possible, then stir it with seasoning, and finally beat it several times in the bowl, which can make the meatballs taste more delicate and smooth. 2. After frying pan, add water to the balls. When cooking, the amount of water should be appropriate. Set aside the amount of soup when baking noodles. It's better not to add water in the middle of the pot. When you come out of the pot, you should bring a little soup, because you need to stew for one minute. This can prevent the pot from drying. If necessary, you can put some vegetables in the pot as a base. On the one hand, it can prevent the dry pot from sticking to the bottom. On the other hand, it can put some green leafy vegetables as a base for nutrition It will be more balanced. This kind of private cooking, mellow and rich taste delicious dish "meatball shaofentiao" is ready, for your reference!

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: spiced

Chinese PinYin : Shi Hui Jia Chang Cai Wan Zi Shao Fen Tiao