Chinese Food
Stewed meatballs with cabbage
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Cooking ingredients
Cooking Steps
Step1:Marinate and rinse the beef. Chop into Chengdu and put it into the feeding basin.
Step2:Add salt, pepper, cooking wine and soy sauce.
Step3:Chop up the onions and ginger and put them in.
Step4:Put in an egg white.
Step5:Slowly add water and stir in one direction.
Step6:Put some water in the pot. Turn on the fire.
Step7:Knead the beef filling with a small spoon to form a ball of uniform size.
Step8:One by one into the pot.
Step9:After boiling, skim off the foam until the soup is clear.
Step10:When the ball changes color and floats, put in the cleaned cabbage.
Step11:When the cabbage is soft, season it with salt and sesame oil. Sprinkle with scallion and serve.
Cooking tips:1. Meatballs are not limited to beef balls. You can also use pork balls, mutton balls, fish balls, etc. you can buy them out of the box, but you'd better make them yourself. Eat them at ease. 2. When making beef balls, add a little water when mixing the meat stuffing. Pay attention to add a little. Stir in one direction. 3. Add more to the soup for making meatballs, because it needs to be reduced after skimming the froth. 4. The meatballs should be cooked in cold water. Cook slowly on a low heat. This can not only force the blood out of the meatballs, but also make them not easy to disperse. 5. The seasoning should be prepared according to your own taste. In my opinion, it's not too complicated. It's better to keep the original flavor of beef. There are skills in making delicious dishes.
