Pork balls with chives and cabbage
Last time, I made cabbage meatballs. They were very delicious. The leaders also liked them very much. The meatballs have meat and vegetables. They are refreshing and sweet. Now, after eating, I will think about it. Add some chives to slightly enhance the taste. I also need to make more for frying. The taste can be updated. When dealing with Chinese cabbage, you should use salt to catch water, filter water and dry water. The process is a little longer. The delicious meatballs and the likes of your family will make you feel that more Kung Fu is also worth it.This dish is a private dish. As we all know, Chinese cabbage with minced pork usually makes dumpling stuffing. There are many stuffed buns. In fact, this new cooking idea comes from our dumpling stuffing. Once I cooked my own dumpling, the skin was broken, and the stuffing fell into the soup, but it didn't spread. At that time, my throat was stretched out like a hand. I was so hungry that I couldn't wait to take a bite when I saw it was just cooked. It was delicious. On second thought, Why can't I make meatballs with this recipe? With this idea, I bought cabbage with minced meat in a few days and tossed it around. I also added some chives. On the basis of the meat recipe for making dumplings, a little more corn starch can form a ball. The effect is unimaginable.To explain, this dish requires the original flavor of cabbage and pork. The raw materials do not need to add any scallops, shrimp, etc. and the seasoning does not need any abalone juice and fish sauce. It pursues simple, sweet and natural taste. Sometimes, simplicity can give full play to the nature of food.1、 Chinese cabbage must be drained with salt. If you don't grab the water after cutting, once the balls are heated, the vegetable water will flow out, and the balls will easily disperse;2、 The ratio of meat to vegetables is about 3:2. More meat is easier to agglomerate, but the dishes should not be too few, otherwise it will not be cool enough. The minced meat should be put according to the amount of broken vegetables after grasping the dry water. In actual operation, it is OK to see that the amount of meat is more than the amount of minced vegetables with the naked eye;3、 When making dumpling stuffing, steamed stuffed bun stuffing and meatballs with Chinese cabbage, pork and beef, it's best to add a little chopped ginger to make the flavor better;4、 Don't cook with too much fire. It is easy to spring out the grains of meat and vegetable balls with too much fire;5、 The soup is seasoned with salt only at the end. If the salt is put too early, it is uncertain how much salt to put. It is safe to put it at the end;6、 The soup tastes better after being sprinkled with sesame oil.
Step 1 . Pick the leaves of Chinese cabbage, take out the tender ones, about one-third of the total amount, wash the remaining two-thirds, dry them with a towel or kitchen paper, and chop them as much as possible;
Step 2 . Cut scallions into small pieces;
Step 3 . Wash the tender leaves thoroughly and filter the water for later use;
Step 4 . Put 2 teaspoons of salt into a chopped cabbage bowl, grab it by hand, wait for 10 minutes, the salt will release the water, pour out the flowing water, then grab it by hand, wait for the water to seep out, pour water again, grab it dry again, rinse it with clean water, remove the chopped cabbage, and change the water again;
Step 5 . Use a sieve to scoop up the chopped cabbage from the rinsing water, and use your hands to dry the water;
Step 6 . Add minced meat (which should be slightly more than the dried cabbage), chopped scallions, about 1/2 tablespoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of pepper, 2 tablespoons of cooking wine, and 2 tablespoons of corn starch to a bowl of chopped cabbage;
Step 7 . Stir evenly by hand, in one direction until the meat feels sticky;
Step 8 . Rub the mixed minced meat into balls of similar size by hand, which are smaller in shape than ping-pong balls;
Step 9 . Start the pot, add half a pot of water, add a few slices of ginger, and bring the water to a boil;
Step 10 . Put the Rice-meat dumplings into the water gently, turn to medium heat, and slowly cook the Rice-meat dumplings. After the Rice-meat dumplings floats, add a little water, and then slowly cook until the Rice-meat dumplings floats, until it is fully cooked. During the Rice-meat dumplings cooking process, a few vegetable grains will come out, which does not matter;
Step 11 . Skim the foam of Noodles in soup with a dense screen;
Step 12 . When the Rice-meat dumplings is cooked, take it out, boil the soup, put tender vegetable leaves to boil, and then add some salt, pepper and sesame oil to taste in the soup. When eating, spoon the soup and vegetables first, and then put the meatball. If there is soup and water, it is not greasy to eat.
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