braised chinese meat balls
From nakedchef 16 years agoIngredients
- for meat balls : 600 grams minced pork shopping list
- 100 grams of toufu, minced shopping list
- 3 tbs of corn flour shopping list
- 1 egg white shopping list
- 1 tbs of ginger juice shopping list
- 1 tbs of minced spring onion shopping list
- pinch of salt and pepper shopping list
- 1 tbs of shao shing wine shopping list
- 1 tbs of sesame oil shopping list
- for vegetable : 300 grams of napa cabbage or your fav. vegetable shopping list
- 2 garlic, bruised shopping list
- 5 tbs of soy sauce shopping list
- 3 cups of water or stock shopping list
- 1 tbs of sugar shopping list
- pinch of salt and pepper shopping list
- 2 tbs of shao shing wine shopping list
- 1 tbs of sesame oil shopping list
- 2 tbs od corn flour mixed with 4 tbs of water shopping list
How to make it
- mix mince pork with soy sauce, sesame oil, salt and pepper, shao shing wine, toufu and egg white, mix well
- add flour, keep mixing for at least 20 minutes
- wet your hand with flour mixture, make around 10 meat balls (you can deep fry theese meatballs, but I prefer not to)
- with sesame oil, saute garlic until fragant, add napa cabbage stir fry add water, salt and pepper, shao shing wine, sugar cook for at least 20 minutes and nappa cabage is soft, add meat balls and braise for at least 15 minutes ( the longer you braise the taste would be stonger)
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