It's a meatball
By VicentaLakin
It's always steamed meatballs, gravy overflowing, full of mouths, long tastes。
Recipe Recommendations
- pork stuffing 500G
- spiced powder 1 teaspoon
- shisanxiang 1 teaspoon
- white pepper 1 teaspoon
- sweet sauce 1 scoop
- salt 5g
- soy sauce 3-4 spoon
- sesame oil appropriate amount
- starch appropriate amount
- steamed bun residue
- diced green onion appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- tender cabbage leaves a number of
- salty and fresh
- steamed
- an hour
- simple
Steps for It's a meatball
1
food preparation: pork pie: 500g
2
vulcan powder: 1 small spoon; 13 small spoons; white pepper: 1 small spoon; sweet paste: 1 small spoon; wine: appropriate quantity; perfume: appropriate quantity; salt: 5 g; starch: appropriate quantity; slag: approximately three quarters of the buns, shredded to the skin; onions: appropriate amount; ginger paste: appropriate quantity; sauce: 3-4 spoons。
3
Cabbage: Pick a few pieces of green leaves。
4
Add wine and soy sauce to the meat pie, and mix。
5
Join Ginger, keep messing。
6
Add the chalices, the 13 fragrances, the white peppers and the tuning。
7
Meat puddle. Do not overload each time, and once the water is strung up again。
8
The water was struck several times until the body was sticky。
9
Add the sweet noodle sauce and mix it evenly。
10
Add onions, onions, oil, evenly. Why put it onions at this point, and then do you want to stir up the onions with the perfume? Because it's too early for onions, it's too long to stir up the onions. At this point, the onions are placed in onions and wrapped in perfumes designed to lock the onions, and mature pills will taste better。
11
Add salt and mix it evenly。
12
Add starch, slag, and continue to stir evenly。
13
underlay the tender cabbage in the packaging, producing a small, flat-sized pellets of meat, placed on the cabbage, ready to steam. because it's new year's. i've done more. this recipe is a recipe for 500 g meat. if you also want to do more, increase the lord and the ingredients in proportion。
14
AFTER STEAMING THE STEAM POT, IT'S READY IN 40 MINUTES. DISSOCIATE THE BALL FROM THE HEAT WHEN IT COMES OUT OF THE POT TO PREVENT THE CONJUNCTION OF THE CHILLED BALL (END)。
15
A little bit of vinegar and perfume. The cabbage, which fully absorbs meatball butter, is a sip. The little croquettes can still taste crabs。
16
In addition to eating small matter, it is possible to re-process it with a pick-up method and to make a variety of small pills。
17
The evaporation of the evaporation of the vasectomy and the reunification of the family are also essential features of the family during the festivities and spring holidays。
18
Here too, I wish you a happy lifeIt's a meatball Make Tips
1. When scrambling a meat pap, it is always done in one direction in order to avoid a fit. 2. Pump water shall be divided into a small amount of water and shall not be added to a large quantity of water at one time to avoid a fit of the flesh. 3. The order in which the spices are placed is nuanced and reverses directly affect the taste of meatballs. 4. The purpose of the slag is to ensure that the ointment of the ball is soft and soft. 5. When congested, a small amount of water can be dipped into the hands, so that the surface of the plume can be smooth. When the ball is out of the pot, it separates and avoids adhesiveness。