Shredded radish meatballs
Overview
The weather is getting colder and colder. This is the season for growing meat. After all, only when your stomach is warm can you have the energy to go out. Today I bring you shredded radish meatballs, which are oily and warming. Steaming them together can bring a hint of sweetness to the juice. It’s so healing especially when the weather is cold!
Tags
Ingredients
Steps
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Peel and shred a radish, then add salt and marinate for more than ten minutes. Wash and slice the mushrooms and blanch them. After the water boils, put it in the pot. It will take about ten seconds. After washing, squeeze out the water and chop it into pieces. Set aside.
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Cut the ginger into cubes, put it in a food processor, add appropriate amount of water and grind finely.
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Squeeze out the water from the pickled radish shreds, add the beaten ginger water to the prepared meat filling one by one, beat clockwise until thick, add oyster sauce, eggs, and pepper powder in turn, beat evenly again, then add salt and water starch, stir evenly, finally add shiitake mushrooms and stir well and set aside. Wear disposable gloves, spread some shredded radish on your hands, scoop a small spoonful of meat filling on the shredded radish, cover it with some shredded radish, turn it to wrap it tightly, put it on the steaming plate, and cook it in sequence.
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Boil water in a pot and steam over high heat for ten minutes.
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After taking it out of the pot, decant the soup into a small pot, add some water, light soy sauce, oyster sauce, and water starch, cook until it becomes thick and pour it on the steamed meatballs.
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Sprinkle with millet, peppercorns and chopped green onion, and it's ready.
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Appreciate the finished product.
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Appreciate the finished product.
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Appreciate the finished product.
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Appreciate the finished product.
