Sweet and Sour Meatballs

Name: Sweet and Sour Meatballs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some onion; Some Cucumber; Some shallot; Some ginger; Some Heinz Tomato Sauce; Some salt; Some Soy sauce; Some Oyster sauce; Some pepper; Some Cooking oil

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

[Little Meatballs in Tomato Sauce] My child’s favorite dish, Nami, caught a cold last week. It was already healed, but suddenly she felt a little uncomfortable. Mi Ma realized that there were some minor problems with her recent meals. Too much, and moreover, too much pork. The child is already sensitive to pork.
Change the recipe right away. Not only the ingredients, but also the cooking method should be changed. Use more soups, mostly boil, and quit pork for the time being.
Recently I tried to cook with tomato sauce, and found that this sauce can be thick or light, but can be fried and boiled, and it can always bring out the desired taste. The sweet and sour taste is the taste that children like, but sometimes it is really difficult to make a palatable sweet and sour taste.
Mi Ma often likes to "knock" a certain sauce, this time is no exception, use the tomato sauce well.
Today’s small meatballs use pure lean beef. Although the finished dish is not so fat, with the well-tuned tomato sauce, the texture and taste are also very attractive. A small portion of meatballs, the little girl will eat it up in a while.
Guan Jian is very convenient for this sauce. "

Sweet and Sour Meatballs

1. Material drawing. (The cucumber is missing in the picture)

2. First chop the green onion and ginger and add water to make green onion and ginger water for later use.

3. Put the beef on the chopping board and beat it repeatedly with a meat hammer. Originally, the plan was directly hammered into mud, but recently my arm hurts so much that I can't stick to it after a while. The agitator is spliced.

4. However, he insisted on hammering the meat more loosely. (If you have been using a hammer, you can slowly pick out the pan membrane from the meat.) Put the chopped onion in a large bowl.

5. Add salt and light soy sauce with oyster sauce, add scallion and ginger water in portions, and puree with a blender. (This kind of portable agitator can not beat the meat too much at a time. If there is a lot of stuffing, this method cannot be used.

6. After stirring, remove the fascia as much as possible. Add cooking oil and mix well.

7. Boil a pot of water, the temperature is about 60 degrees, turn off the heat, squeeze the meatballs into the pot,

8. Boil the meatballs over a small fire.

9. Raise it in a bowl together with the soup.

10. Dice the cucumber and cut the green onion into sections.

11. Take a small bowl, squeeze 20 grams of tomato sauce, 5 grams of light soy sauce, add water and starch to make the juice.

12. Pour oil in the wok, fry the scallions and add the cucumbers.

13. Stir-fry and add meatballs.

14. Pour the gorgon juice into the pot in batches.

15. Out of the pan.

Tips:
The meatballs are already delicious, the sauce is not salted, only light soy sauce and tomato sauce are used.

The finished dish has a sweet and sour taste, and the crispness of cucumber makes it very delicious.

Pork, chicken, shrimp or fish are all delicious, each with its own characteristics.