Tomato and chicken balls

Exercise:

1. 1 70g minced chicken breast,1diced mushrooms, 30g corn kernels,1egg.

2. Add 1 tbsp salt, 1/4 tbsp white pepper, 1 tbsp Jiang Mo (ginger is not needed), 1 tbsp cooking wine and 3 tbsp water, and stir until uniform and viscous.

3. Squeeze the minced meat out with a tiger's mouth and scoop it out with a spoon, which is a round chicken ball.

4. Boil the water in the pot, when it is about to boil, but it hasn't arrived yet, turn off the fire, blanch the chicken balls, and take them out when they float.

5.3 Cross the surface of tomatoes with a knife, blanch them with boiling water for 1 min, then take them out and peel them easily. Dice the tomatoes for later use.

6. Bring the pot to a low heat, pour in a little olive oil (add 1 cloves of minced garlic and stir-fry until slightly rotten), and add a bowl of hot water to boil.

7. Cook the meatballs until they are thick, add a little salt to taste, sprinkle with chopped green onion and tomato chicken balls!