Stir-fried Carrot Balls with Broccoli

Name: Stir-fried Carrot Balls with Broccoli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Minced meat; 1 carrot; 1/2 a piece Broccoli; 1 tsp Ginger powder; 3 cloves garlic; 1 tablespoon pepper; 2 tablespoons Cooking Wine; Some oil; Some salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Usually we eat meatballs mainly based on meat. The nutrition is too monotonous. When combined with vegetarian broccoli, not only the nutrition is more comprehensive and balanced, but the color also becomes more appetizing, and it can also make people who don’t like vegetarian dishes more appetizing. Children fall in love with them. "

Ingredients

150g Minced Meat
1 Carrot
1/2 a piece Broccoli
1 tsp Ginger Powder
3 cloves Garlic
1 tablespoon Pepper
2 tablespoons Cooking Wine
Some Oil
Some Salt

Stir-fried Carrot Balls with Broccoli

1. Add appropriate amount of salt, ginger powder, cooking wine, pepper and other seasonings to the meat filling and mix in one direction;

Stir-fried Carrot Balls with Broccoli recipe

2. Shred carrots into filaments;

3. Put the shaved red carrot shreds into the meat;

4. Add a little salt and an appropriate amount of oil, stir in the same direction, prepare the meat filling and let stand for five minutes;

5. Heat up the pan, add carrot balls when the oil is 50% or 60% hot, and fry them slowly, fry them slowly on medium and small fire, and fry them until they are ninety percent ripe and remove them;

6. Turn on a high fire, raise the oil temperature, put in the carrot balls and re-fry, fry until golden and remove it for use;

7. Prepare other ingredients;

8. Boil water in a boiling pot, add appropriate amount of salt and a few drops of oil, put the broccoli in, boil and change color, then remove;

9. Heat the pan with cold oil, add carrot slices and garlic slices to stir fry;

10. Stir fry a few times and then add carrots to stir fry;

11. Stir fry a few times, add broccoli to stir fry;

12. Finally, add salt and other seasonings and stir-fry evenly;

13. Served on the table

Tips:
1. Carrots are shredded into very fine shreds or directly chopped into small pieces; 2. The croquettes should be fried at a medium-to-low heat of 50 to 60% of the oil to 8 or 9 mature, then the oil temperature is raised, and the fire is re-fried. This will color and force out the fat; 3. Stir-fry the carrot balls with some green vegetables, and cook them first; 4. Saute the aniseed, then add the carrots to stir fry, and then add the side dishes to stir fry. Finally, add salt and other seasoning.