Chinese Food
Sweet and sour quail eggs and mushroom meatballs
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I remember in September, I wrote an evaluation of organic complementary food for a Danish food festival to a website. At that time, I made a baby version of Danish Er Meiji.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Quail eggs are boiled, shelled, chopped with scallion, mushrooms are washed, boiled with mercury, scalded, fished out, drained and diced. Separate the eggs
Step3:In addition to quail eggs, delicious tomato sauce and yolk liquid, other ingredients and seasonings are added to the meat filling.
Step4:Stir until all the water is absorbed by the pork. Continue to stir until it is strong. Refrigerate the meat stuffing for 12 hours.
Step5:Dip your hands in water. Take some meat paste and press it flat. Add quail eggs. Wrap them. Exchange them back and forth in the palm of your hands to form a circle.
Step6:Put the prepared carrot slices of meatballs in the steamer. Boil over high heat and steam over medium heat for about 10 minutes. Open the cover and brush the layer of yolk liquid on each meatball (or not). Continue to steam for 4-5 minutes.
Step7:Another pot. Heat up a little oil. Squeeze in delicious tomato sauc
Step8:Thicken with a little water starch and add steamed meatballs. Wrap the meatballs evenly in the sauce.
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:1. This delicious tomato sauce is convenient to use. It is more accurate than the bottled one in terms of dosage control. It is sweet and sour. 2. After the meat stuffing is mixed and refrigerated, it will make the meatballs easier to form. 3. It can also be eaten directly with steamed meatballs dipped in tomato sauce. It also tastes delicious. There are skills in making delicious dishes.
