Three-color chicken meatballs with mushroom fragrance
Mushroom fragrant three-color chicken meatballs, take the word pill as reunion, which means the auspicious meaning of chicken. Using three vegetable juices to color colors describes our colorful and beautiful life, and also hints that the New Year will have a good start. Among the New Year's dishes, meatballs are one of the indispensable dishes, meaning round and round. Make it directly with broth, and use mushrooms that best match the chicken to color the color and flavor. It tastes neither fat nor greasy, but is light and fragrant.
Recipe Recommendations
- chicken breast half a
- eggs half a
- spinach appropriate amount
- carrots appropriate amount
- purple cabbage appropriate amount
- mushrooms appropriate amount
- cooking wine appropriate amount
- broth appropriate amount
- coriander appropriate amount
- salty and fresh
- quick-boiled
- half an hour
- simple
Steps for Three-color chicken meatballs with mushroom fragrance
1
Cut the chicken and pork rib fat into small pieces.
2
Add a small amount of spring onions and ginger into the cooking machine and beat until finely chopped.
3
Beat the spinach, carrots, and purple cabbage in the cooking machine into a sauce.
4
Put the minced chicken into the cooking wine and eggs, beat evenly and divide into three portions, add the three-colored vegetable paste, and stir vigorously.
5
Put it into a pan and cook until it becomes meatballs, remove and soak in water.
6
Wash the mushrooms and remove the stalks. Use scissors to cut a cross on the top.
7
Add the stock into the pan, add onions, ginger, mushrooms, and appropriate amount of salt to boil over high heat.
8
Add the chicken meatballs and continue to cook over medium heat until the chicken meatballs are delicious.
9
After taking out of the pan, add the coriander and add a few drops of sesame oil.Three-color chicken meatballs with mushroom fragrance Make Tips
1. Adding fatty meat to the chicken is intended to change the texture, preventing it from becoming hard and dry if only chicken is used.
2. Adding vegetable puree to the chicken serves two purposes: first, to enhance the color, and second, to combine meat and vegetables for more balanced nutrition.
3. The chicken paste needs to be beaten until it becomes very thin, essentially reaching the state of a thick paste.