Blanking meat balls is also a very common technique in Shandong cuisine.
The boiled meatball soup is delicious, and the meatball is soft, tender and smooth. It is a baby recipe that is very suitable for babies.
The soup of this coriander meatball is clear, transparent, delicious and palatable. The meatball is smooth and tender, with a faint fragrance of coriander. It is very delicious.
Blanch cilantro balls
Recipe Recommendations
- coriander 25 grams
- green vegetables two
- black fungus appropriate amount
- onion a
- starch 5 grams
- salt 5 grams
- pepper appropriate amount
- sugar 2 grams
- chicken essence 2 grams
- sesame oil 10 grams
- cooking wine 15 grams
- salty and fresh
- quick-boiled
- half an hour
- ordinary
Steps for Blanch cilantro balls
1
Prepare all the ingredients.
2
Wash the pork, add chopped green onion, and chop it into pork paste.
3
Put the meat paste into a large bowl and add salt, sugar, pepper, cooking wine, starch, sesame oil, and appropriate amount of ginger water.
4
Stir hard to give the aroma.
5
Wash and chop the coriander.
6
Add coriander to the meat paste.
7
Continue to stir well and form coriander meat paste.
8
Add appropriate amount of water to the soup pot, use a small spoon to make the meat into small balls and pour cold water into the pot.
9
Cook everything in turn, cook until over low heat, and skim off the floating foam on top.
10
Float all meatballs and fish them out for later use.
11
Remove all the floating foam in the pan with a filter spoon, and then pour in the washed and chopped fungus.
12
Add the right amount of salt.
13
Add appropriate amount of pepper and cook for 3 minutes.
14
Then pour in the washed greens and coriander balls.
15
Bring to a boil and add appropriate amount of sesame oil.
16
Roll away and turn off the fire.Blanch cilantro balls Make Tips
Make sure to blanch the balls with cold water and cook them on low heat until they float. Only then will the soup be clear and transparent, and the balls taste tender.