How to make gluten meatballs

Gluten meatballs are a relatively traditional specialty dish. It is a delicacy from the Jiangnan region. The meat is minced, and then vegetable oil, light soy sauce and other ingredients are added. It is then made into meat stuffing and then wrapped with meat gluten. After it is done, it can be steamed in a steamer or cooked in soup. Both are good choices. It tastes very good and has good nutritional value.

How to make gluten meatballs

Ingredients: 250g minced meat, 5 mushrooms, 1 bag of fried gluten

Accessories: salt, ginger, wine

1. Minced meat

2. Chop the soaked mushrooms and ginger for later use

3. Mix the chopped mushrooms, chopped ginger, salt, and wine (I used wine, you can also use white wine, I don’t like the taste of cooking wine) together.

4. Stir evenly, then stir in one direction for about five minutes

5. A bag of small gluten bought from the supermarket

6. Make a small hole and fill the gluten with minced meat using chopsticks.

7. Seitan stuffed with meat on a plate

8. Put water in the rice cooker and steam the plate in the rice cooker.

9. Use the steam setting for one hour

10. Take it out after an hour. Be careful with your hands because it is hot. You can eat it right out of the pot.

Method 2

Material

Ingredients: 10 pieces of pork stuffing gluten

Seasoning: salt, ginger, cooking wine, MSG, broth, two eggs

Production

1. Season the meat filling with ginger, onion, salt, cooking wine, eggs and a little soy sauce;

2. Gluten (sold in bags in supermarkets); use chopsticks to poke a hole in the gluten and stuff the meat filling in, the more the better.

After filling, patch the hole

3. Put a little oil in the pot, add the scallions and stir-fry the side dish of shiitake mushrooms; add the broth, adjust the taste, and pour in the gluten stuffed with meat.

4. Cook until the soup is reduced and cooked, then add a little starch.

Method 3

Material

250g gluten with meat filling, 100g Chinese cabbage slices, 50g fresh mushroom slices, 50g braised sauce

practice

1. Put the meat gluten, appropriate amount of water (water should cover two-thirds of the gluten) and braised sauce into the pot, bring to a boil over high heat, then simmer for about 10 minutes on low heat;

2. Add Chinese cabbage slices and mushroom slices and cook over medium heat until the juice becomes thick.