Mushroom meatballs(xiang gu rou wan )

Mushroom meatballs

Introduction:

"I always like to eat Xianggu gongwan at home, but I haven't eaten it in Germany for a long time. Today, I try to make this delicious mushroom ball by myself. "

Production steps:

Step 1: soak mushrooms and cut them into powder. (cut as thin as possible)

Step 2: add minced mushroom into minced meat, and then add cooking wine, egg white, salt, soy sauce, raw powder and 5 tbsp water to soak the mushrooms. Then use chopsticks to stir in a circle in one direction. Make sure you can't stir until the meat is starched.

Step 3: then pour some oil on the palm of the hand, rub it with both hands, pick up almost a meat ball, and gently knead it into a meatball.

Step 4: at the same time, boil the water in the pot with a small fire, and then put the kneaded meatballs into the water one by one.

Step 5: when the color of the meatballs changes, you can take them out and put them on the plate.

Materials required:

Mushroom: 5

Minced meat: 250g

Egg white: right amount

Corn flour: 3 tbsp

Soy sauce: 3 tbsp

Cooking wine: 2 tbsp

Salt: right amount

Note: 1. If you pour oil on the palm of your hand, the minced meat will not stick to the palm of your hand. The meatballs are very smooth and look good. 2. Don't put too much corn flour. If you eat too much corn flour, it will be sticky and inelastic. If you don't have cornmeal, you can use cornmeal instead.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Xiang Gu Rou Wan