A cabbage chickenball bag

By VicentaLakin

A cabbage chickenball bag
A pot of fresh and delicious stew for autumn. It's good at 7-11。

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Steps for A cabbage chickenball bag

  • Make A cabbage chickenball bag step 0
    1
    One large piece of a bubbly sea belt, two large pieces of radish, one half of an apple, two mushrooms, which I use, usually a mushroom. Production: 2 litres of water added to the above-mentioned materials, placed in soup pots, and boiled and turned into a small fire for 1.5 hours. Add 30 milligrams (2 spoons). Done, to be used. The real bottom is wooded fish, because I didn't add the usual food, but it tastes like 7-11。
  • Make A cabbage chickenball bag step 1
    2
    "Chicken Maroon" method: 30 degrees with a knife and a dish, cutting the whole root off.
  • Make A cabbage chickenball bag step 2
    3
    Then the whole vegetable leaf is put into the boiling water, and boiled for two minutes, and it is extracted, and immersed in cold water, for use。
  • Make A cabbage chickenball bag step 3
    4
    A piece of chicken chest is cut to pieces。
  • Make A cabbage chickenball bag step 4
    5
    Sliced into small grains, and tattered ginger into chicken. Add 2 grams of salt。
  • Make A cabbage chickenball bag step 5
    6
    Pump the meat in one direction and fold it into six balls。
  • Make A cabbage chickenball bag step 6
    7
    Pack up the pellets, roll up and close the leaves in the middle with your fingers。
  • Make A cabbage chickenball bag step 7
    8
    I'll wrap it up
  • Make A cabbage chickenball bag step 8
    9
    It's in the steam pan on the plate, but it's half the bottom of the bag, and it's 20 minutes of fire。
  • Make A cabbage chickenball bag step 9
    10
    Other food items (tofu, tarcano, radish): directly in the prepared soup base, which can be cooked for between 40 minutes and an hour, depending on the availability of the food。
  • A cabbage chickenball bag Make Tips

    1. Take the dried kelp you bought, steam it on high heat for 20 minutes, then soak it in cold water for half an hour to achieve a thick, substantial texture. 2. The authentic soup base calls for bonito flakes, but since they aren't a common home ingredient, I didn't add them; however, the flavor of the soup base I stewed is already very close to that served in 7-Eleven stores.