Braised Corn Meatballs

Overview

Yingying's family lives in the southern suburbs of Xi'an, which is Xi'an's political and cultural exchange center and a bustling commercial district. There are more than 20 universities nearby. The fast-paced urban life means eating out frequently, which also increases the opportunities to learn about food. Braised corn balls are a home-cooked delicacy that I have tasted in Hunan restaurants. The braised cornballs I made today were well received by my family! My husband praised the tenderness of the meatballs, and my daughter said she liked the baby cabbage and tofu in the stew.

Tags

• vegetarian dishes
• home cooking
• old man
• dinner with friends
• autumn recipes
• lunch
• baby cabbage
• colorful pepper
• cooking wine
• egg
• five spice powder
• fresh corn kernels
• lao doufu
• light soy sauce
• millet pepper
• onion, ginger and garlic
• pork stuffing
• starch
• stock
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials, blanch the old tofu in boiling water, and soak the chopped green onions and ginger in water.

   

2. 2 Add cooking wine to the meat filling.

   

3. 3 Add salt.

   

4. 4 Add allspice.

   

5. 5 Add allspice.

   

6. 6 Release the light soy sauce.

   

7. 7 Release the light soy sauce.

   

8. 8 Add onion and ginger water.

   

9. 9 Add onion and ginger water.

   

10. 10 Add corn kernels and starch.

    

11. 11 Add corn kernels and starch.

    

12. 12 Put the eggs.

    

13. 13 Put the eggs.

    

14. 14 Stir vigorously.

    

15. 15 Stir vigorously.

    

16. 16 Squeeze the corn inside the meatballs as much as possible (to prevent the corn kernels from separating from the meatballs). Fry in 70% hot oil pan.

    

17. 17 Squeeze the corn inside the meatballs as much as possible (to prevent the corn kernels from separating from the meatballs). Fry in 70% hot oil pan.

    

18. 18 Fry into golden brown balls and take them out when mature.

    

19. 19 Fry into golden brown balls and take them out when mature.

    

20. 20 Add oil to the pan, add onion, ginger and millet pepper, stir until fragrant, then pour in the old tofu.

    

21. 21 Add oil to the pan, add onion, ginger and millet pepper, stir until fragrant, then pour in the old tofu.

    

22. 22 Stir well and add the stock.

    

23. 23 Stir well and add the stock.

    

24. 24 Add light soy sauce, salt and pepper, bring to a boil over high heat and turn to medium to low heat.

    

25. 25 Add light soy sauce, salt and pepper, bring to a boil over high heat and turn to medium to low heat.

    

26. 26 Put baby cabbage.

    

27. 27 Put baby cabbage.

    

28. 28 Add the meatballs, simmer over low heat for 2 to 3 minutes, thicken the gravy, add the colored peppers and stir-fry.

    

29. 29 Add the meatballs, simmer over low heat for 2 to 3 minutes, thicken the gravy, add the colored peppers and stir-fry.