Recently, it's not only the time when radish is in charge, but also a good time to eat mutton. In the north, there's a home-made dish that cooks these two things together. The original taste is very delicious. This is radish boiled mutton balls. To put it simply, this dish is to boil the peeled shredded radish until it is transparent. Cook the mutton balls together. But there are still some cooking tips in the middle. Eat a pot in winter. Not afraid of cold. Not afraid of cold.
Step1:Cut 1 peeled radish into shreds. Soak in cold water for 10 minutes. Remove the hot ai
Step2:Select 400g of mutton mince with three fertilizers and seven thins. Add 15g of finely ground ginger mince and shallot and mix well. Then add salt, 10g of white pepper, 8g of oyster sauce, 12g of starch, a little cooking wine, 5ml of sesame oil and 1 part of egg white liquid in turn. Stir the upper gluten fully in the same direction
Step3:Take some minced meat and knead it into meatballs for use
Step4:Heat the water in the pot over a high fire. Then boil the onion and ginger slices. Add the shredded radish and cook until transparent
Step5:Turn down the heat. When the bottom of the soup is no longer bubbling, put in the balls. At first, do not stir. Wait until the meatballs are discolored. Boil them over high heat until the balls float. Skim off the floating powder. Add a little salt and white pepper to taste. Finally, sprinkle in the onion.
Cooking tips:1. It is recommended to use mutton. Because mutton is fat and thin, and has high gluten content, the meatballs made are chewy. 2. Add ground ginger in the minced meat. It will not affect the taste. It can also remove the fishy smell and make dishes delicious.