The biggest headache for me during the holidays is the cleaning of leftovers after the holidays. I am a careless person and never calculated to be casual. As you can see from my diary, there has never been an accurate concept of jin yak. In general, it is a rough one, only a lot more. My husband always said: Fortunately, we have all refrigerators and freezers, otherwise I don't know how much things would be wasted. How could I marry a squalid like you? Hehe, you can enjoy it…
I fried a lot of meatballs large and small during the holidays, and many of them are still lying in the freezer. The cauliflower are also stored. Eat slowly...
Stewed meatballs with cauliflower
By TheaSmith
Recipe Recommendations
- cauliflower appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- dried chili appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Stewed meatballs with cauliflower
1
Wash the cauliflower and break it into small flowers, and dice the carrots. Remove the meatballs from the refrigerator and defrost them.
2
The thawed meatballs are re-fried until the surface is crispy.
3
Blanch the diced cauliflower and carrot in water.
4
Take a bowl and add starch, water, sweet and sour soy sauce, salt and cooking wine to blend into a bowl of juice.
5
Put the oil in the pan and add the dried peppers to fry until fragrant.
6
Add chopped green onions and ginger and saute until fragrant.
7
Pour into a bowl of juice and bring to a boil until thick.
8
Add the fried meatballs and stir fry.
9
Add cauliflower and carrot and continue to stir until the soup is dry.
10
Finally add the chicken essence.