First of all, the Lun family has eight titles, because this is the name of the original version.
Although I really can't see where the immortals and spring come from in this plate, I rush to change a horse clip and this little animal is still a meatball
Speaking of which, I have been thinking about the whole thing about New Year's dishes recently. I can't tell when I wrote this down when I flipped through my notebook.
I thought that although I had recently taken charge of the cat house kitchen, my cat father would still drive me out of the holy land during New Year's Eve dinner.
So I specially reserved some pork minced meat for meatballs yesterday, so I better just come early to welcome the next spring
Meatballs welcome spring
By SabrynaHand
Recipe Recommendations
- the minced pork appropriate amount
- water chestnut appropriate amount
- fungus appropriate amount
- egg skin appropriate amount
- ham appropriate amount
- pea sprouts appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- protein appropriate amount
- cornstarch appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Meatballs welcome spring
1
Mincing meat: Add shredded water chestnut, shredded ginger, shredded green onion, salt, white pepper powder, cooking wine, oyster sauce, egg whites, and white flour to the ground pork meat
2
Beat all ingredients together and make filling
3
Lay the plate: Remove the old stems from the pea seedlings and wash them
4
Add a spoonful of salt and a few drops of oil to a boiling pot, heat the bean sprouts and spread them on the finished plate for later use
5
Three shredded: Shred fungus, egg skin, and ham respectively for later use
6
Hydrangea: Squeeze the meat filling into a meatball shape, evenly wrap the three strands on the surface of the meat filling, remove the steamer, place the hydrangea filling into a plate, steam for 15 minutes, and then take out the finished plate with the bottom laid out.
7
Sauce: Heat the stock, add a little salt to season, add the steamed hydrangea juice into it and heat
8
Add cornstarch water to thicken, remove from the pan and pour in sesame oil to taste
9
Finally, pour the soup on the hydrangeaMeatballs welcome spring Make Tips
1. Use three chopsticks to stir the meat filling clockwise. It is easier and faster than using chopsticks. 2. Although it is all meat, the steamed wood has too much oil, and there is too much greasy food during the Spring Festival. For a change, it is still light.