Tomato Meatball Noodle
1.
Prepare materials. Cut the noodles and the cabbage stems, tear them into small pieces, wash, minced meat, 1 egg, 1 shiitake mushroom, 1 spring onion, 1 small piece of ginger, and 6 tomatoes (there are three in the photo, but later I thought it was not enough and added three , This tomato is a bit small, six is only a catty).
2.
Mince ginger, the more chopped the better, mince green onions, dice mushrooms, peel and cut tomatoes.
3.
Add 1 tablespoon of cooking wine, 1 teaspoon of soy sauce, and a little pepper to the minced meat. Stir in one direction.
4.
Beat in the eggs and shiitake mushrooms, squeeze out the water, add some salt, a little sugar and a little starch, and beat them in one direction. . My shiitake mushrooms forgot to squeeze the water, it is a bit runny.
5.
Put an appropriate amount of oil in the pan, add the tomatoes and fry them until the tomatoes become thin and soft.
6.
Add appropriate amount of water, cover the pot and cook for three minutes on medium heat.
7.
Turn off the heat, scoop the meat into balls with a spoon and put it in the pot. Because my meat filling is too thin, the meatballs will be broken without turning off the fire.
8.
Then turn the meatballs on a low heat to form and add the cabbage leaves. Adjust the heat to medium-high, add the appropriate amount of salt and pepper, and cook until the cabbage is soft and cooked. Pour in the appropriate amount of sesame oil to turn off the heat.
9.
Cook the noodles.
10.
Just pour the cooked noodles with the meatball soup.
Tips:
The advantage of rare meat filling is that it is especially tender, but the disadvantage is that it is not easy to form. But if it is too dry, it is very old and not tasty. Dear masters.
