Qualified personnel officially certified by Taiwan Province Douguo Gourmet.
material
1 white radish
400g mutton stuffing
Eggs 1
Ginger 15g
3 shallots
Proper amount of salt
White pepper 10g
Starch 12g
Sesame oil 5ml
Proper amount of onion
Appropriate amount of ginger slices
Practice steps
1, 1 shredded peeled white radish, soaked in cold water 10 minute to remove pungent smell;
2. Choose 400g of three-fat and seven-lean mutton shreds, add 1 5g of Jiang Mo and chopped green onion in turn, mix well, then add salt,10g of white pepper, 8g of oyster sauce,12g of starch, a little cooking wine, 5ml of sesame oil and1serving of egg white liquid, and fully mix in the same direction to form gluten;
3. Take a proper amount of minced meat and knead it into balls for later use;
4. Bring the water in the pot to a boil, then boil the onion and ginger slices, add shredded radish and cook until transparent;
5. Turn down the heat and add meatballs when the soup is no longer bubbling. Don't stir at first, wait for the meatballs to change color, cook over high heat until the meatballs float, skim off the floating powder, add a little salt and white pepper to taste, and finally sprinkle with chopped green onion.
skill
1. It is recommended to use leg of lamb, because leg of lamb is quite fat and thin, with high gluten content, and the meatballs made are chewy. 2. Adding ground ginger to minced meat will not affect the taste, and it can also better remove the fishy smell.
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