Meat balls wear new clothes -- "the immortals are happy to welcome the spring"-You Are Foodie

By Blair
31

Meat balls wear new clothes -- "the immortals are happy to welcome the spring"

First of all, the title party of the Lun family is 8, because this is the name of the original versionAlthough I really can't see where the immortals and spring come from in this plate, I hurried to change my vest. This small sample is still a meat ballI'm thinking about the whole new year's dish recently. I don't know when I remembered it in my little bookI thought that although I took charge of the kitchen of the cat mansion recently, it was estimated that my father would drive me out of the holy land at the new year's Eve dinnerSo I left some ground pork for the fried meat dumplings yesterday. It's still honest to come early to welcome the spring

Main Ingredients

Minced pork appropriate amount

Auxiliary Ingredients

Pea seedling A moderate amount of
Ham appropriate amount
Egg skin appropriate amount
fungus A moderate amount of
water chestnut A moderate amount of

1. stir the meat stuffing with three chopsticks clockwise. It is easier and faster to stir the meat stuffing with hands than with chopsticks2. although they are all meat, there is too much oil in the steamed wood. There are too many greasy things during the Spring Festival. It's light to eat for a change

Step 1 . Meat stuffing: add water chestnut, ginger, green onion, salt, white pepper, cooking wine, oyster sauce, egg white and Taibai powder to the minced pork

Step 2 . Stir all the ingredients together to make a filling

Step 3 . Dish: wash the pea sprouts after removing the old stems

Step 4 . Add a spoonful of salt and a few drops of oil to the boiling water pot, heat the bean sprouts, and then place them on the finished dish for standby

Step 5 . Three shreds: agaric, egg skin and ham. Cut into shreds separately

Step 6 . Hydrangea: squeeze the meat stuffing into a ball shape, wrap the three filaments evenly on the surface of the meat stuffing, put the hydrangea into the plate in a steamer and steam it for 15 minutes, then take out the finished plate with the bottom laid

Step 7 . Sauce: heat the stock and add a little salt to taste. Pour the steamed Hydrangea sauce into the stock and heat it

Step 8 . Add cornstarch, thicken with water, pour in sesame oil and season

Step 9 . Finally, pour the soup on the hydrangea balls

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!