Pearl Jade Hui
I didn't expect the meat stuffed pepper I made the day before yesterday to be so popular with everyone. Thank you for your affirmation. It seems that I will share more with my friends in the world of delicious food in the future and expose more delicious food practices ~. Today's Pearl Jade Collection was all based on my temporary inspiration. I used the remaining meat filling that day to sublimate it, hehe ~
Recipe Recommendations
- white radish 400g
- meat 200g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander a little
- cold water appropriate amount
- peanut oil 30ml
- salt 3g
- chicken essence 1g
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Pearl Jade Hui
1
The "pearls" in this dish are meatballs made from meat stuffing stuffed with peppers. Hehe ~ For the preparation of meat stuffing, please refer to that diary, and I will not introduce it here
2
Wash the white radish and cut it into strips (thicker and easier to eat~). Chop the onions, ginger and garlic.
3
Prepare a clean wok, pour in peanut oil, and stir-fry the onions, ginger and garlic to taste. Pour in about 300ml of cold water, let it boil, add the meatballs, cover the lid, and simmer over medium heat for about 5 to 6 minutes.
4
Pour the radish strips into the pan, cover the lid, and continue to simmer over medium heat for about 5 minutes (until the radish strips change color), when the soup becomes thick.
5
Before taking out of the pan, sprinkle in shredded coriander, salt and chicken essence, and stir slightly.
6
You can put it on a plate ~ Eat it while it is hot. At this time, the aroma of the meatballs has completely penetrated into the radish. Come and taste its aroma and crispy!