Cabbage Meatballs and Mushroom Stew

Name: Cabbage Meatballs and Mushroom Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork filling; 150g Chinese cabbage; Some oil; Some salt; a little Chives; Some ginger; Some Fresh soy sauce; Some White pepper; A spoon and a half corn starch; 2 pcs Tricholoma; Some Pleurotus ostreatus; 3 pcs Cilan

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In winter, Chinese cabbage is an indispensable ingredient on most tables, whether it is fried, roasted, or even pickled.
Chinese cabbage not only tastes good, but also has high nutritional value. Chinese cabbage is rich in protein, fat, multiple vitamins, calcium, phosphorus and other minerals, as well as a lot of crude fiber. It is a very good healthy vegetable.
Today’s dish is a combination of a variety of ingredients, meat and vegetable, salty and delicious, which not only enriches the taste and taste, but also absorbs more comprehensive nutrition. In the cold winter, eating this stew dish is both delicious and warm. "

Cabbage Meatballs and Mushroom Stew

1. Prepare ingredients: pork stuffing, oyster mushrooms, and mushrooms

Cabbage Meatballs and Mushroom Stew recipe

2. Wash the cabbage, peel and wash the wild rice

3. Add salt, fresh soy sauce, a little chopped green onion, minced ginger, pepper and one and a half tablespoons of cornstarch to the meat filling. If the meat filling is dry, add a little water and stir in one direction

4. Wash the mushrooms and slice them, blanch them in the Buddha water for a while and remove them. Tear the oyster mushrooms into small strips.

5. Cut the washed cabbage into chunks by hand, and cut into thicker slices

6. Raise the frying pan, then make the mixed meat into meatballs

7. Put it into a 6-layer hot oil pan and fry on medium heat. Fry until the surface of the meatballs is golden and ready to be out of the pan

8. Pour out the excess oil, leave the bottom oil in the pan, and fry the mushrooms and mushrooms until softened

9. Put in rice and half a tablespoon of salt, stir fry for a while

10. Add cabbage and appropriate amount of fresh soy sauce and stir well

11. Pour in half a bowl of water

12. Add the meatballs and cover the pot, cook for about 8 minutes on medium and low heat, and start the pot when the soup is slightly thick

13. It is delicious and warm to eat such a hot bowl of chowder on a cold day!

Tips:
1. The amount of ingredients can be matched as you like
2. Since the shallots are easy to be fried, the shallots in the meat filling should not be put too much