Name: Hot and Sour Meatball Soup with Vegetable Salad
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g pork; 1/2 carrot; a little Purple cabbage; 1/2 Cucumber; 80g Cornmeal (yellow); 100g High-gluten flour; 5g yeast; 2 tablespoons Vegetable oil; 1 tablespoon salt; a little Cooking Wine; a little Soy sauce; a little Thirteen incense; a little Green onion; a little water; 1 tablespoon black pepper powder; Some Broth; 1 tablespoon Vinegar; a little Dried tofu bubble; 2 pcs egg; 1 tablespoon starch; a little Salad dressing; 30g Caster sugar; a little Dried cranberries

Hot and Sour Meatball Soup with Vegetable Salad

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Use KitchenAid chef machine's dough and ground meat accessories, with baking pan and mixing bowl, to make three Chinese dishes.
Hot and sour meatball soup: 100 grams of pork, 2 tablespoons of vegetable oil, 2 tablespoons of salt, 1/2 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little thirteen spices, appropriate amount of water, appropriate amount of broth, 1 tablespoon of black pepper, 2 tablespoons of vinegar, and a little carrot , Soak a little dried tofu, 1 egg, 1 scoop of starch

Vegetable salad: half a carrot, a little purple cabbage, half a cucumber, a little salad dressing, 1 egg, a little vegetable oil, a little black pepper

Corn flour cake: 80 grams of corn flour, 100 grams of high-gluten flour, 3 grams of yeast powder, 80 grams of hot water, 100 grams of cold water, 30 grams of caster sugar, a little vegetable oil, a little dried cranberry

Hot and Sour Meatball Soup with Vegetable Salad

1. Prepare all kinds of ingredients, prepare the Kitchen Aid chef machine, bakeware, mixing bowl, meat grinder accessories, and shredder accessories.

2. Mix the cornmeal with high-gluten flour and fine sugar, pour it into the mixing bucket of the chef's machine, and install the dough hook

3. Add a small amount of hot water one by one to start mixing

4. After mixing well, pour it into a mixing bowl and let cool

5. Put the cut pork into the KA ground meat accessory and start

6. Stir all the pork into pork paste

7. Add salt, cooking wine, light soy sauce, vegetable oil, water, starch

8. After whipping up in one direction, set aside

9. Add the yeast powder to cold water and stir well, pour it into the cold corn batter, and stir evenly with the KA chef machine

10. Pour into the oiled KA baking pan, smooth the surface, put it in the oven (or cover it with plastic wrap, at room temperature) and ferment for about 1 hour

11. When the volume of the batter expands to about 1.5 times, sprinkle the chopped dried cranberries on the surface

12. Put it in a steamer and steam on high heat for about 15 minutes

13. While evaporating the cake, spoon the mixed meat into the palm of your hand, hold the palm halfway, and squeeze the meat from the tiger’s mouth to form a medium-sized ball

14. While squeezing the meatballs, add salt, vinegar, diced carrots, and dried tofu into the broth, stir well, and heat until boiling

15. Drop the meatballs one by one into the hot soup and cook until they float. Pour the beaten egg mixture with salt into the soup, add water starch and mix thoroughly, add black pepper before serving