Tomato Chicken Meatballs
Overview
This tomato chicken meatball is filled with fresh and tender chicken wrapped in sweet and sour tomato sauce. Delicious carrots, mushrooms and fungus are hidden in the meat. It has a rich taste and makes you feel full of happiness.
Tags
Ingredients
Steps
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Prepare the ingredients. I blanch the fungus in advance and soak the mushrooms in salt and flour for ten minutes.
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Use a knife to chop the chicken breast into puree, and cut the mushrooms, fungus, cucumber and carrot into small dices.
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Put the chicken breast puree into a bowl, pour in an appropriate amount of diced mushrooms, cucumbers, carrots, and fungus, then break in an egg, add half a spoonful of salt, a spoonful of white pepper, an appropriate amount of cooking wine, an appropriate amount of water, stir well and set aside.
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Cut tomatoes with a cross knife.
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Boil water in a pot. After the water boils, put the tomatoes in and remove the skins of the tomatoes.
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Dice the tomatoes, mince the onions and garlic and set aside.
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Form the chicken breast puree into small balls with your hands.
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Boil water in a pot. When the water boils, put the mashed chicken breasts in and take them out after each meat ball floats.
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Remove the cooked meatballs and set aside.
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Heat oil in a pan, add onions and garlic and saute until fragrant.
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Pour in the tomatoes and stir-fry until soft and juicy.
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Pour the boiling water into the pot and bring to a boil.
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Finally, pour the meatballs in and bring to a boil, add a little salt and sesame oil and it's ready to serve.
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Finally, sprinkle with coriander and serve.
