Blanch meatballs
By HollieHoeger
Stewed meatballs are a kind of Shandong cuisine. After cooking, it is served with nutritious foods such as fungus, spinach, and cabbage. It is a delicious and nutritious dish.
Recipe Recommendations
- salty and fresh
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for Blanch meatballs
1
Wash the cabbage and drain it.
2
Chop pork with onions and ginger.
3
Pork add soy sauce, cooking wine, salt, starch, oyster sauce.
4
Stir vigorously in one direction.
5
Wear disposable gloves and roll them into meatballs about 2 cm in diameter.
6
Boil water in the pan without boiling.
7
Put the meatballs in boiling water and boil them cooked.
8
Skim off the foam, add the cabbage and salt, and boil again.Blanch meatballs Make Tips
Make sure you add enough onions and ginger to the meatballs, otherwise the delicious flavor will not be outstanding. 2 The water must not boil when adding meatballs. After all the meatballs are cooked in slightly boiling water and then re-pan. 3 When seasoning the soup, the salty taste will be slightly lighter. Because the meatballs are soaked for a while, part of the salty taste inside will dissolve into the soup. 4 cabbage and replace it with cucumber, spinach, etc.