Steamed mushroom meatball
Published Jan 20, 2022 at 03:10am ET
Baby has been on fire for a long time, with a sore throat and cough. Most of the chicken and beef are not dared to make it for her. The pork tastes are changed and changed every day. Or the soft and tender mushroom meatballs are not greasy. Even when the soup is completely swept away, they almost ate the dishes. Ha-ha-ha-ha-ha-ha-ha-ha-ha-d not wanted to send out this recipe, because there are too many similar dishes. "Little Warm Grandma" spoke. This recipe was given to her. Fortunately, she took some pictures with her mobile phone. It was just enough to send out recipes. I hope she likes it!
Food Material List
- 1 Streaky pork About a kilo
- 2 fresh mushroom 5 or 6
- 3 Raw pumping. Oyster oil. Salt. Wine Appropriate amount
- 4 Raw meal A small spoon
- 5 Sesame oil Few
- 1 First teach Grandma Warm to choose mushrooms. I wonder if she chooses mushrooms like this. Lentinus edodes umbrella is the first choice for mushroom selection, which is thick and fleshy, and the umbrella is not fully opened < like the umbrella in the middle of my hand to put round > followed by the short and fat mushroom rod < generally thin and long rod is very hard >. Such mushrooms are sweet.
- 2 Wash and slice the pork and chop it. Stop when its not very broken. Cut the mushroom slices into small dices, mix well with the slightly chopped meat, and then chop together. While chopping, seasoning and mixing well < wine, salt, raw extract, raw meal of each appropriate amount > so that the chopping is easy to taste, and meat and mushroom dice mixed together and then chopped can prevent the mushroom from flying around.
- 3 After chopping, put it in a bowl and squeeze out the meatballs like this with a handful of meat in your hand. Its better than the ordinary dumplings. This photo was just made up, because I didnt want to send out the recipe, so I didnt need this step. This is last nights meatballs left over to make dumplings. Usually I chop the meat without filling the bowl and squeeze the meatballs directly.
- 4 When extruding a meatball, squeeze the meatball into a bowl of clean water, and pull the meatball out of the water with the other hand, so that it will not stick to the hand, and then shaping the dish. My meatballs, big and small, are small enough to squeeze the small space in the dish.
- 5 After filling the dish, drop some fragrant oil and steam in the pan for 15 minutes. The fire is medium-high, which is larger than medium-high. Im going to give my baby something to eat, usually steaming for 18 to 20 minutes, but the meatballs are soft and tender too.
- 6 Steamed and uncovered, the soup is beautiful, yellow, fragrant and tasty.
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