Healthy and delicious low-fat weight loss product~~~Celery and chicken breast meatballs
Overview
Chicken breast has the lowest fat content and the highest protein content in chicken, and is easily absorbed and utilized by the body. It has the effect of enhancing physical strength and strengthening the body. It has a good therapeutic effect on growing children and people with weak absorption functions. Phospholipids, which play an important role in breast meat, are one of the important sources of fat and phospholipids in the Chinese dietary structure. It is also rich in vitamin E, which can prevent cell rupture in patients with thalassemia. Traditional Chinese medicine believes that chicken breast has the effects of warming the body and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. If the chicken breast is not handled well, it will taste dull and tasteless. Last time I made low-temperature stir-fried diced chicken breasts, this time I changed the recipe and used it to make meatballs. It tastes fresh, tender, chewy and elastic, and is greatly loved by the elderly and children at home. Parents who have babies at home may wish to try it.
Tags
Ingredients
Steps
-
Chop the chicken breast into puree, add chopped green onions and minced ginger.
-
Add chopped celery.
-
Add appropriate amount of salt.
-
Put a little peanut oil.
-
Add pepper.
-
Add a little light soy sauce.
-
Add a small spoonful of cornstarch.
-
Stir vigorously in one direction and add a little water gradually while stirring.
-
Use a stainless steel spoon to scoop up the meat paste and form it into a ball in the palm of your hand.
-
Add an appropriate amount of water to the pot, turn on the stove, scoop the meatballs one by one into the pot with a spoon, put all the meatballs into the pot, then turn on medium-low heat and cook the meatballs.
-
After the meatballs float, cook for another half minute and skim off the foam on the surface.
-
Take out the meatballs.
-
Pour half a bowl of the water used to cook the meatballs into the pot, and add a little oyster sauce.
-
Put a little salt and sugar.
-
Add a little water starch to thicken it.
-
Pour the gravy over the meatballs and serve on a plate.