As the last episode of the little pheasant in the belly, I decided to come to the hard-food of the meat lovers - the meatball that I love to make at home. The characteristics of this meatball are: no starched pure meat! Infinitely prominent "meat flavor"! Today, I will share with you a private home-cooked dish, tomato bean sprouts soup. This is a very common home-cooked dish in Sichuan. I often give it to me. Later, I added some improvements to the practice of filling the meatballs to make the meat more meaty and more elastic. This stuffing is very useful and has spawned several dishes. For example, eggplant egg rolls, cabbage rolls, and so on. Because the meat is delicious, every dish is wonderful. * Text is just a simple summary, detailed practices are in the video! Be sure to watch the video! ! !
Stuffed with meat. Peel the meat, cut the meat into small pieces, then smash the two kitchen knives together into a velvet shape and put them in the refrigerator.
Making onion ginger water.
While the onion ginger water is covered with a lid, add the eggs, salt, soy sauce, cooking wine, white pepper powder (a lot!) to the meat. Finally add one-third of the prepared onion ginger water.
Crazy stir the meat! Until it completely sticks together. While stirring, add onion ginger water depending on the dryness of the meat filling.
#番茄豆芽丸丸#1 Make a soup base and cook over low heat.
2 Make meatballs.
3 simmer until the meatballs are all floating, then cook for another 3 minutes to turn off the heat.
1 pour the oil into the non-stick pan, pour the salted egg liquid, spread the cake into a small cake, stuff it into the meat, and steam it in a steamer for 15 minutes.
Pour a little oil into the pot, pour in the tomato sauce, stir fry for 20 seconds, add a spoonful of white vinegar, a spoonful of white sugar, thicken with water starch, collect the juice, and pour it on the steamed egg roll.
The text is just a simple summary, and the detailed practices are all in the video! Be sure to watch the video! ! !