Cinnamon dumplings
By VicentaLakin
Sometimes a day of work is too long to go back home and cook, and then you can make a few simple meals, and a casserole or a pickle is the best I've ever thought of, and a pot of fragrance with a pot of rice is a very good meal, which can be operated at the same time, and soon can be cooked and served on a table. Today, a casserole of casseroles, called "Camber Porkballs", is made for busy friends, as follows:
Recipe Recommendations
- lean pork minced 300 grams
- Chinese cabbage 400 grams
- shallot appropriate amount
- onion 30 grams
- ginger slices 20 grams
- Green onion and ginger juice 60 grams
- Meiji Fresh Soy Sauce 1 gram
- oyster sauce 20 grams
- refined salt 5 grams
- MSG 2 grams
- pepper 0.5 grams
- sesame oil 10 grams
- Shaoxing wine 10 grams
- eggs 1 piece
- cornflour 15 grams
- chopped water chestnut 50 grams
- cooking oil appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Cinnamon dumplings
1
Porks are filled with wine, salt, spices, pepper powder。
2
A few more drops of fine sauce and perfume。
3
When the fabric is even, one egg is even。
4
And then, three times, onions of ginger ablaze were stung。
5
When the meat is convulsed, so that it becomes thick and strong, it is to be convulsed in a single direction, and then plattered in pieces and a little powdered。
6
When the boiler burns to 50% of the heat, the ball is pumped into the pot, and if it is not skilled, it can be squeezed into the pot with a small spoon。
7
If the ball is blown up a little bit, it can be replaced (as there is still a need for tweak, so it's okay to be mature)。
8
Another pot of fresh water is put in onions of ginger and then the rest of the ginger juice。
9
Dripping a few drops of wine, pouring in an appropriate amount of pelican oil and burning it with salt, odor and pepper。
10
Pour pre-cooked cabbage into the casserole, then pour into the boiled soup。
11
Put the proper code on the balls and burn the casserole open。
12
When the soup boils, the small fire covers the pot cover for about 15 minutes。
13
When the croquettes are cooked, a few drops of onion cream can be used at the table。Cinnamon dumplings Make Tips
Characteristics of this dish: the soup color is light and delicious, the meatballs are fragrant and glutinous, the cabbage is soft, rotten and clear to the mouth, and the combination of meat and vegetables is quick.
Warm reminder;
1. Follow the steps, first adjust the minced meat to taste well, then add eggs and onion and ginger juice and stir. When stirring, it is best to use force to make it thick and sticky.
2. To make onions and ginger juice, first cut the onions and ginger into thick strips and add water, then grab it with your hands repeatedly to squeeze out the flavor of the onions and ginger and blend with the water.
3. If you can't squeeze meatballs, you can use your hands to reunite. The method is to first group the meatballs one by one and place them on a plate. After they are grouped, they are put into the pan and fried together.
4. If you prefer to eat stewed meatballs and need to save trouble, you can fry more meatballs at a time. After cooling, you can put the meatballs into a fresh-keeping bag and quickly freeze them and take them as you want. You only need to mix the vegetables and stew them in a casserole each time. You can also make braised meatballs. There is a freezer at home to store them for three months without problem.
5. Casserole stewed meatballs can also be served with mushrooms, miscellaneous mushrooms, winter bamboo shoots or other leafy vegetables, etc. You can also put some vermicelli. In short, as long as you like it.
The more convenient casserole dish "Stewed Meatballs in Casserole" is ready for your reference!
Warm reminder;
1. Follow the steps, first adjust the minced meat to taste well, then add eggs and onion and ginger juice and stir. When stirring, it is best to use force to make it thick and sticky.
2. To make onions and ginger juice, first cut the onions and ginger into thick strips and add water, then grab it with your hands repeatedly to squeeze out the flavor of the onions and ginger and blend with the water.
3. If you can't squeeze meatballs, you can use your hands to reunite. The method is to first group the meatballs one by one and place them on a plate. After they are grouped, they are put into the pan and fried together.
4. If you prefer to eat stewed meatballs and need to save trouble, you can fry more meatballs at a time. After cooling, you can put the meatballs into a fresh-keeping bag and quickly freeze them and take them as you want. You only need to mix the vegetables and stew them in a casserole each time. You can also make braised meatballs. There is a freezer at home to store them for three months without problem.
5. Casserole stewed meatballs can also be served with mushrooms, miscellaneous mushrooms, winter bamboo shoots or other leafy vegetables, etc. You can also put some vermicelli. In short, as long as you like it.
The more convenient casserole dish "Stewed Meatballs in Casserole" is ready for your reference!