Spicy meatballs
Overview
I have always liked eating all kinds of meatballs and making all kinds of meatballs. Generally, I make the most meatballs in winter, just because I love hot pot. But apart from eating hot pot and making meatball casseroles, I have never made other ways to eat meatballs. Seeing that the Chinese New Year is approaching, there is still a bag of meatballs in the refrigerator, so I want to finish it to free up space to store the meat for the New Year. After thinking for a long time, I don’t know how to make meatballs. My daughter said that I haven’t eaten rice noodles for a long time, and there is no rice noodles at home, so I make spicy meatballs. The taste is almost the same as rice noodles, but the ingredients are different, and I finally finish all the meatballs. Even my daughter said it tastes better than rice noodles. In addition to lycopene, tomato sauce also contains B vitamins, dietary fiber, minerals, protein and natural pectin. Compared with fresh tomatoes, the nutrients in tomato sauce are easier to be absorbed by the body. In addition to lycopene, tomato sauce also contains B vitamins, dietary fiber, minerals, protein and natural pectin.
Tags
Ingredients
Steps
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Ingredients: Meatballs, green onion, ginger, vegetable oil, bean paste, sugar, soy sauce, peppercorns, dried red pepper, water starch, tomato sauce
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Wash and mince the onions and ginger, soak the dried red peppers in cold water
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Hot pan with cold oil, scallions, ginger, dried red pepper, and peppercorns stir-fry until fragrant
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Add bean paste and stir-fry till red oil comes out
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Add water, soy sauce and sugar and bring to a boil over high heat,
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Add meatballs and bring to a boil over high heat, then turn to low heat
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Cook until the meatballs are fragrant, add tomato sauce
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Water starch over high heat to reduce juice
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Add pepper and serve
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Sprinkle with minced chives and serve
