Hello, everyone, this is the number one chef. Pay attention to us, there will be more delicious food for your reference and make your life more delicious.
In our north, the temperature suddenly dropped by more than ten degrees a few days ago. At midnight, there is occasional lightning and thunder, which is really scary. I can't help it. I put on my winter clothes that have just faded. It should be a warm spring season in bloom, but it becomes extremely cold.
Out-of-season weather occasionally appears. In this weather, I always order a bowl of steaming Chinese cabbage meatball soup and a cage of steamed dumplings in the nearby meatball soup noodle shop to warm myself up.
Chinese cabbage meatball soup, the soup is very fresh, and meatball Q is tender and smooth. Even in the cold winter, a mouthful of soup is warm and comfortable in the stomach.
In fact, this kind of Chinese cabbage meatball soup for keeping healthy and warming the stomach can also be made at home, which is very easy to learn. You can eat it all year round. Let me bring you a cabbage meatball soup. Don't miss friends who like food!
Cabbage meatball soup
Use the following ingredients and seasonings:
Ingredients: a few Pleurotus ostreatus, a few parsley, a piece of lean meat, a handful of dried vermicelli, a few Chinese cabbage leaves, a piece of ginger, a piece of onion, a little parsley and an egg.
Seasoning: salt, pepper, chicken essence, white vinegar, cooking wine and sesame oil.
First, remove the roots of Pleurotus ostreatus, tear it into small pieces and put it in a bowl for later use.
Separate the leaves and stems of Chinese cabbage with a knife, then tear them into large pieces by hand and put them in the pot. The stems are arranged neatly, cut into filaments and put together for later use.
Cut the green onions into filaments from the middle, then cut them into chopped green onions and put them in a bowl. Jiang Ye is first cut into filaments, then cut into Jiang Mo and chopped green onion for later use.
Then deal with the lean meat, first remove the fascia, and then chop the lean meat with the back of the knife.
Then put the minced meat in the bowl.
Add a proper amount of salt, cooking wine and water to the bowl and mix well with chopsticks. If there are still unbroken pieces of meat, chop them into minced meat with a knife, put them in a bowl, add a little oyster sauce and soy sauce, add a little sesame oil, pour in onion, ginger and garlic, and mix well with chopsticks for later use.
Take a bowl, beat in an egg, add a little egg liquid to the meat stuffing, then add a proper amount of dry starch and water, stir well with chopsticks and beat hard.
Boil the water in the pot. When the water boils, turn it down. Squeeze the meatballs out of the tiger's mouth and put them in the pot. After the water is boiled, skim off the floating foam, boil for three minutes, and take it out for use.
Boil some boiling water and pour it into a bowl. Blanch the vermicelli for later use.
In another pot, add a little cooking oil, add Chinese cabbage strips and a little white vinegar, so that Chinese cabbage can be fried more crisply.
Turn on the fire, stir-fry quickly for a few times, add a few spoonfuls of water, add the Pleurotus ostreatus, add 10g salt and 1g pepper when the water boils, and then add the meatballs.
After boiling for three minutes, skim the foam, add cabbage leaves and cook for another minute. Put the vermicelli in a colander, break it with a spoon, cook it together in a pot, and then put it in a basin for later use.
Add 1g chicken essence, drizzle a little sesame oil, and then turn off the heat and start the pot. Finally, put the meatball soup into the pot and sprinkle with a little coriander leaves.
Ok, here, this nutritious and delicious Chinese cabbage meatball soup is ready. Try it at home if you learn it.
Warm Tips from the First Famous Chef
1. Chinese cabbage is rich in protein, fat, vitamins and minerals such as calcium, phosphorus and iron, which helps to enhance human immunity. It is also good for relaxing bowels and helping digestion.
2. The purpose of chopping meat on the back of the knife is to increase the elasticity of meatballs, make the meat firmer, more likely to become firm and taste better.