The practice of cabbage pork meatballs, the practice of cabbage stewed pork meatballs

Ingredients: minced meat, salt, light soy sauce, pepper noodles, pepper noodles, sesame oil, balsamic vinegar, water starch, cabbage; Production method: 1. Chop the meat filling with a knife.

Marinate the minced meat with salt, light soy sauce, peppercorns, pepper and sesame oil. 2. Adjust a little water starch paste. 3. Pour the starch paste into the meat filling.

4. Use your own hands and meat filling. 5. Grasp the starch paste and meat filling evenly with your hands. Tear the cabbage yourself with your hands.

Tear the cabbage leaves into small pieces by hand. Make the balls by yourself. Shape the filling into round balls of about 20 grams by hand and pour them into the water.

When all the meatballs are boiled into the water, gently skim off the surface foam with a spoon, turn on medium heat, and bring the meatballs to a boil. Put the cabbage leaves in, spread them flat on the meatballs and bring to a boil. In a bowl, add Zhenjiang balsamic vinegar, Lee Kum Kee light soy sauce, sesame oil, chicken essence and freshly ground pepper.

Serve the meatballs, cabbage and soup together.

Process: Boiled. Taste: Homemade.

Ingredients: appropriate amount of pork filling, appropriate amount of cabbage, appropriate amount of water starch, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of Sichuan pepper powder, appropriate amount of sesame oil, appropriate amount of balsamic vinegar, appropriate amount of water, appropriate amount of chicken essence.

Cooking steps:1Chop the minced meat yourself with a knife. Marinate the minced meat with salt, light soy sauce, peppercorns, pepper and sesame oil.

2.Mix a little water starch paste.

3.Pour the starch paste into the minced meat.

4.Yourself with hands and minced meat. Grasp the starch paste and meat filling with your hands and make it stronger.

5.Tear the cabbage yourself with your hands. Tear the cabbage leaves into small pieces by hand.

6.Make the balls by yourself. Shape the filling into round balls of about 20 grams by hand and pour them into the water.

7.When all the meatballs are boiled into the water, gently skim off the surface foam with a spoon, turn on medium heat, and bring the meatballs to a boil.

8.Put the cabbage leaves in, spread them flat on the meatballs and bring to a boil.

9.In a bowl, add Zhenjiang balsamic vinegar, Lee Kum Kee light soy sauce, sesame oil, chicken essence and freshly ground pepper.

10.Serve the meatballs, cabbage and soup together.

The practice of cabbage pork balls is very simple, cut the pork belly and hind leg meat in half, and then stir it into a filling, and then stir it in one direction, put all kinds of seasonings onion garlic, ginger, pepper powder, etc. together, and then chop the cabbage, and put it together in the future, and then sprinkle some flour, or sweet potato powder, and then give it a ball to cook meatballs, we can make balls.

Chop the pork first, and then just like the dumpling filling, add salt, salt, monosodium glutamate, and then soy sauce to the meat, and then stir it well, you can beat an egg, which makes the meat more smooth and tender, and then skewer the meat into the shape of balls and put it into the pot, and then tear the cabbage into slices when it is almost ready, and put it in the pot to get out of the pot.

The recipe for cabbage pork meatballs is to add cabbage and pork with flour and pour them together. If you wrap it in it, make it, and then put it in the pot with cold water.

The practice of cabbage pork balls can be made into stuffing with cabbage, then added with pork filling, and then added with various condiments suitable for the taste and then boiled into balls with water, the taste is very delicious.

Hello, that pork ball you can put in cold water and boil, boil until the water boils and cook for a while, then add that cabbage, and then you can add some pork rind and cook it together.

I'm pretty good at how I cook. You can click on the online production to make how to make it delicious, and do what you want, and his filial piety taste is very good.

1. Prepare materials:

Ingredients: 400 grams of fatty and lean pork, 50 grams of cabbage, 50 grams of eggs.

Excipients: 50 grams of vegetable oil, 40 grams of corn starch, 5 grams of pepper, 10 grams of soy sauce, 10 grams of salt, 10 grams of monosodium glutamate, 10 grams of cooking wine, 20 grams of sesame oil, 5 grams of green onions, 5 grams of ginger.

Second, the specific steps:

1.Finely chop the green onion and ginger, wash the cabbage, cut into strips and set aside;

2.Chop the pork into minced pieces, put it in a basin, add refined salt, monosodium glutamate and pepper, and stir in one direction;

3..Pour in water (250ml) and egg liquid to continue stirring, then add dry starch and mix well, divide into four parts, form a ball, put it into a hot oil pan and fry until golden brown, remove and drain the oil;

4.Put the pot on the fire, put in the vegetable oil to heat, boil the pot with minced green onion and ginger, add soy sauce, refined salt, monosodium glutamate, cooking wine, pour in the stock and fried meatballs and bring to a boil;

5.Simmer over low heat for about 20 minutes, add the cabbage and simmer for about 15 minutes until the meatballs are cooked through, and drizzle with sesame oil.

Home-cooked recipe for vegetable meatballs:Ingredients: 50 grams of fungus, 80 grams of green peppers, 150 grams of carrots, 250 grams of potatoes.

Excipients: 2 ml oil, 2 grams of salt, 2 grams of monosodium glutamate.

Steps: 1. Pick and wash the ingredients you need.

2. Dice the potatoes.

3. Steam the potatoes in a boiling pot.

4. Finely chop the green peppers.

5. Chop the soaked fungus.

6. Crush the carrots.

7. Mash the steamed potatoes.

8. Put several ingredients in the same container and stir well.

9. Add salt and monosodium glutamate.

10. Stir well.

11. Balls are formed.

12. Fry in a pan. Drain and enjoy.

13. a finished product. <>

The home-cooked recipe for cabbage balls is as follows:Ingredients: 500g cabbage, 300g pork, 1 egg.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of starch, appropriate amount of light soy sauce, appropriate amount of five-spice powder, appropriate amount of monosodium glutamate.

1. Prepare the ingredients: baby cabbage.

2. Remove the roots, pick and wash the cabbage.

3. Cut into small pieces.

4. Blanch it in boiling water, remove the cabbage from the emerald green, and overcool it.

5. Then take it out and squeeze out the water for later use.

6. Prepare the ingredients: pork, green onions and ginger. （

7. Cut the pork into minced meat.

8. Chop the green onions and ginger into minced pieces and put them in a meat bowl.

9. Crack in an egg.

10. Add oil, light soy sauce, monosodium glutamate, and five-spice powder and stir.

11. Add salt and stir well.

12. Finally, add a little starch and stir evenly for later use.

13. Bring water to a boil in a pot and add the blanched cabbage.

14. After boiling, scoop in the appropriate amount of meat filling with a small spoon and put it into the pot, after boiling, add an appropriate amount of salt to taste. (You can make a round blank in advance and then put it in the pot.) ）

15. Put out the prepared cabbage balls.

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Wash the cabbage in water.

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Blanch the washed cabbage in boiling water for 30 seconds and let cool.

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Slice half of the ginger, chop the other half of the ginger into minced pieces, and chop the green onion as well.

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Add egg whites, minced ginger, chopped green onions, salt, light soy sauce and pepper to the minced meat, then stir until strong.

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Chop the cabbage that has been cooled.

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Add the chopped cabbage to the minced meat and stir in one direction.

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Take a pot and put an appropriate amount of water, knead the vegetable filling into small balls and put them in the pot.

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Skim off the foam when the water is boiling.

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Add pepper, salt, a little MSG (or chicken bouillon) and serve.

Cabbage stewed meatball soup steps:

Ingredients: half a Chinese cabbage, a bowl of minced meat, about half a catty, 5 grams of ginger, 1 chives, salt, pepper, 1 spoon of cooking wine, a spoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, and an egg.

Detailed method: 1. Chop the meat into a meat puree, wash the Chinese cabbage, and cut the vegetable stalks and leaves into shreds respectively.

2. Put the minced meat in a bowl, add the minced ginger, green onion and an appropriate amount of pepper, 1 tablespoon of cooking wine, a spoon of light soy sauce and 1 tablespoon of oyster sauce, stir well in one direction, beat in an egg white, add 1 tablespoon of starch, and stir in one direction.

3. Pour an appropriate amount of water into the pot, boil until half-boiled, turn to low heat to squeeze out the meatballs, and turn to medium heat to boil after all are put into the pot.

4. Then skim off the boiled foam and cook for another 3 minutes, and all the meatballs will float.

5. Add the shredded cabbage stalks and cook for about 3 minutes, and the cabbage stalks can be cut off.

6. Add cabbage leaves and cook for 2 minutes, add a little salt to taste, add chopped green onions.

Finally, put it in a bowl and sprinkle wolfberries as needed, a bowl of fragrant and delicious, nutritious and delicious cabbage ball soup is ready.

Nutritive value. 1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Selection of raw materials: 1, first of all, cabbage should be picked just picked, preferably picked in winter (because of the large temperature difference, high sweetness, good taste), cabbage without fertilizer is superior.

2. Try to choose cabbage heart, which has a good taste.

3. The pork is free-range from the farmer, not the feed produced by the factory, and the taste is the best.

Production process: 1. You can't put vinegar in making meatballs, and it's best not to put soy sauce either, because the taste and color are not good.

2. Make meatballs and put an egg in them.

3. After the meatballs are ready, put the cabbage. It is best to oil the cabbage before it, and the color is bright and bright. Looks appetizing.

4. Before cooking, put less sesame oil, then some coriander, you can put some pepper, and get out of the pot

1. Ingredients: flour, vermicelli, cabbage, edible oil, salt, and five-spice powder.

2. Blanch the vermicelli and cut it into small pieces. Chop the cabbage into a filling, and when mixing the noodles at the same time, you can add an egg and add some salt, the purpose is also to make it taste strong. The proportion of water should be large, make the noodles thin, then add the stored vermicelli and cabbage, and add salt and five-spice powder to taste.

3. Make a pot and pour in cooking oil. The amount should be about half a pot. Try to wear sleeves and plastic gloves to prevent burning.

When the temperature of the oil rises, I see light smoke coming out and smell the aroma of oil. Hold the dough with one hand, make a fist, squeeze out the dough from the tiger's mouth, and then use a small spoon with the other hand? Let's go and fry in the pan.

When the color is golden, it can be lifted up. At the same time, it should be noted that the amount of cabbage and vermicelli in the filling for making meatballs should be appropriately increased, and the proportion of flour should be reduced. These can ensure that the meatballs have a chewy and crisp taste.

Ingredients: 500g cabbage 150g pork (lean).

Excipients: 50 grams of eggs.

Seasoning: 30 grams of soy sauce, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of cooking wine, 5 grams of ginger, 10 grams of sugar, 20 grams of starch (peas), 100 grams of vegetable oil.

Preparation of cabbage meatballs:

1.Chop the pork into minced pieces; Ginger minced; Wash the cabbage and cut it into pieces 4 cm long and 2 cm wide.

2.Put the minced pork into a bowl, add 10 grams of eggs, ginger and soy sauce, mix well with starch to form a filling, and fry them into small balls with 60% hot oil for later use.

3.Put the vegetable oil into the pot, put in the cabbage and stir-fry a few times, add cooking wine, 20 grams of soy sauce, salt, sugar, meatballs, move to a slight fire and stew until it tastes, then move to a strong fire to collect the juice, put in monosodium glutamate, and serve on a plate.