Taro meatballs and Chinese cabbage soup
By VicentaLakin
Recipe Recommendations
- Taro one
- sauerkraut 1 small bowl
- coriander 1 piece
- garlic 3 petals
- Jiang small piece
- salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Taro meatballs and Chinese cabbage soup
1
Ingredients preparation: 1 taro, 1 small bowl of pickled cabbage, 1 coriander, 3 cloves of garlic, and small pieces of ginger.
2
Peel the taro, wash it, cut it into slices, place it in a bowl and steam it in a steamer.
3
Press the steamed taro into a paste with a spoon.
4
Squeeze the taro paste repeatedly with your hands and rub it into small meatballs.
5
Slap the ginger and garlic, and cut the coriander into sections.
6
Oil the wok, warm the oil, add the pickled cabbage and stir fry for a while.
7
Put in a large bowl of water and bring to a boil. Add ginger and garlic.
8
Add the taro balls and boil them. The taro balls float to the surface and are cooked.
9
Add soy sauce, salt, and monosodium glutamate, remove from the pan and sprinkle with parsley.Taro meatballs and Chinese cabbage soup Make Tips
This kind of taro is a Thai taro grown by my sister. It is very powdery and can be cooked after five minutes. It will not disperse after repeatedly pinching it tightly with your hands and kneading it into a meatball. If it is made with other taro, it would be better to put some starch in the shape.