酸蘿蔔青菜丸子湯

酸蘿蔔青菜丸子湯是以青菜葉、前胛肉等為主要食材製作的美食。

基本介紹

• 中文名：酸蘿蔔青菜丸子湯
• 主要食材：前胛肉、冬菜、酸蘿蔔、青菜葉
• 分類：湯類
• 口味：清淡

中文介紹

【配料】前胛肉、冬菜、酸蘿蔔、青菜葉。【製作方法】

酸蘿蔔青菜丸子湯

1、肉洗淨，去皮，切塊，剁茸。

2、蔥姜蒜和冬菜切細加入肉中一起剁細。

3、加入鹽，胡椒粉、料酒調味。

4、攪拌均勻後，加入雞蛋清（不要蛋黃哈）一起繼續攪拌上勁。

5、逐次倒入花椒水，每次都要攪拌均勻。最後加入嫩肉粉少許拌勻。

6、做好的餡兒可以入冰櫃冷藏放置一會入味，鍋中放入切好的酸蘿蔔絲和一塊姜，熬出味道。

7、小火，擠入丸子，煮的要熟時放青菜葉，放鹽少許，淋小磨香油少許出鍋。

英文解說

【Ingredients】 Before the shoulder blade meat, preserved vegetables, sour radish, cabbage leaves.

Making

1, meat, washed, peeled, cut, cut and dried.

2, Cong Jiangsuan and chopped preserved vegetables with minced meat added.

3, add salt, pepper, cooking wine to taste.

4 Stir well, add egg white (do not yolk Kazakhstan) to pull its weight with continued stirring.

5, successive pepper into the water, mix well each time. Finally, add a little meat tenderizer powder and mix well.

6, do a good job of filling can be placed into the refrigerator for a tasty, the pot cut into a piece of sour radish and ginger, proudly taste.

7, a small fire, and squeeze into balls, cooked vegetables should be cooked when you put leaves, a little salt, pour a little sesame oil pan.