A private dish "braised vegetable balls with vinegar"(si fang cai cu shao su wan zi )

A private dish "braised vegetable balls with vinegar"

Introduction:

"Today, we make a dish with homemade fried vegetarian meatballs, which is called" vinegar roasted vegetarian meatballs. ". This dish is simple and suitable for family dinner. Vegetarian meatballs are very popular in Beijing. They used to be a particular dish among vegetarian and vegetarian dishes. There are many ways to do it, such as the meatball soup in Beijing style snacks, dry fried meatballs, Jiaoliu meatballs and so on. There is a big difference between vegetarian meatballs in vegetarian feast and those in market snacks. Vegetarian meatball soup is usually fried with mung bean noodles and vermicelli, and then boiled with soup made of pepper, onion and ginger. After cooking, the soup is served with meatballs in a bowl, which is filled with seasonings such as sesame paste, leek flower, soy bean curd, and some chili oil and coriander powder Delicious snacks. The vegetarian meatballs are usually made of radish, vermicelli, tofu and mushrooms. The meatballs fried with these raw materials can be stewed, burned, and made into sauerkraut, which is a kind of food for dinner. For details, please click this link to view: http://home.meishichina.com/space-96059-do-blog-id-280486.html The practice of "vinegar burning vegetarian meatballs" is as follows; "

Production steps:

Step 1: fry the broccoli in water.

Step 2: stir fry star anise in frying pan with oil, then add green onion and ginger to make it fragrant and cook in soy sauce.

Step 3: cook in the vinegar, then pour in some boiling water.

Step 4: pour in the meatballs and simmer for 5 minutes. After the meatballs are thoroughly burned, sprinkle appropriate amount of sugar and pepper and mix well.

Step 5: season with a little salt and MSG.

Step 6: finally thicken with a little water starch.

Step 7: paste the sauce, pour in the ingredients and stir fry for several times.

Step 8: then pour in a little sesame oil.

Step 9: after pouring sesame oil, you can take it out of the pot.

Materials required:

Meatballs: 350g

Red pepper: 80g

Green pepper: 50g

Bamboo shoots: 50g

Broccoli: 200g

Scallion: 20g

Ginger slices: 15g

Star anise: 3

Soy sauce: 20g

Vinegar: 25g

Sugar: 25g

Salt: 2G

MSG: 2G

White pepper: 1g

Sesame oil: 15g

Cooking oil: proper amount

Starch: appropriate amount

Note: the characteristics of this dish: the color is ruddy and bright, the meatballs are slightly fragrant with vinegar, the taste is soft and waxy, and the taste is salty, fresh, sweet and sour. Warm tips: 1. The meatballs should be well cooked. Good meatballs are more resistant to cooking, so the proportion of starch and raw materials should be appropriate when making meatballs. 2. If you like to eat garlic friends, you can also sprinkle some garlic before the pot, the taste will be more rich and delicious. Can also be out of the pot with a little garlic powder embellishment flavor. 3. When cooking this dish, vinegar will volatilize part of the sour taste, so it won't taste very sour. The meatballs have a little vinegar flavor after the entrance, which is very special and delicious. This method can be used to cook many dishes, such as vinegar sliced meat, vinegar fried chicken gizzard, vinegar fried sausage, etc., but it is better to match some garlic, especially visceral raw materials. This kind of private dish "vinegar stewed meatballs" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Si Fang Cai Cu Shao Su Wan Zi