Cabbage Meatballs
1.
Chinese cabbage only needs the first half of the leaves, and the next Caibangzi doesn’t need it.
2.
Cut the cabbage leaves into filaments and sprinkle with salt, then squeeze the cabbage water out
3.
Squeezed cabbage
4.
Plus the minced meat marinated in advance, I used a piece of tenderloin with cooking wine in advance, soy sauce marinated
5.
Add one third of the egg white in
6.
Add a spoonful of flour
7.
A spoonful of starch
8.
Tuancheng Maruko
9.
The oil pan is heated to 7-8% hot
10.
Put in the meatball embryo
11.
Fry it over medium heat until golden brown on both sides and it will be cooked
12.
Fried cabbage balls
13.
The fried is crispy on the outside and tender on the inside, very delicious
Tips:
Don’t use cabbage to help make this dish, because the moisture is too high and it’s not suitable