How to cook mushroom and cabbage meatballs

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, let me introduce you to the method of making mushroom and cabbage meatballs.

1. Main raw materials.

2.121 Chop the green onion and ginger and set aside.

3.212 First cut the cabbage into strips.

4. Cut some ginger slices and scallion segments for stir-frying.

5. Add the chopped green onion and ginger into the minced meat and sprinkle a little salt to season.

6.12 Sprinkle a little pepper on the minced meat.

7.21 A little chicken powder.

8. Mix with a little rice wine.

9. Then add a few drops of sesame oil.

10.1 Add a little water and use chopsticks to stir in one direction. Set aside after stirring.

11.2 Add one tablespoon of dry starch (about 15 grams) to the mixed meat filling.

12. Heat the wok on high heat, pour in a little oil, add scallion and ginger slices and stir-fry until fragrant.

13. Add 750ml of clean water.

14. Add the soaked mushrooms and bring to a boil.

15. After the pot boils, cook the mushrooms for another 5 minutes, then add the cabbage.

16. After putting the cabbage into the pot, turn down the heat so that it does not bloom.

17. Squeeze the beaten meat filling into even-sized balls and place them on the cabbage.

18. After squeezing the meatballs, bring to a boil over high heat, add a little rice wine, season with salt, white pepper and chicken powder, stir well and serve.

19. Characteristics of this soup: the cabbage is light, the meatballs are tender and smooth, the soup is fresh and delicious, and very refreshing.

If you want to make this delicious dish of mushroom and cabbage meatballs, please read the above steps carefully, and then learn to make it carefully and patiently several times. In this way, it won’t be long before you see the “results” of your labor.