Carrot meatballs: a special recipe with green onion
published on 2 August, 2019 at 11:33
Ingredients:
2 carrots
2 scoop of salt
1 piece of pork belly
1 piece of pork belly
1 green onion
ginger
1 scoop of oyster sauce
2 scoops of soy sauce
1 scoop of starch
cooking wine
pepper
1 teaspoon of starch
1 spoonful of flour
quail eggs
Directions:
Clean and cut the carrots. Add 1 scoop of salt to the bowl, stir well, and marinate for 10 minutes. Prepare a piece of pork belly, clean and cut into small pieces; add chopped green onion and ginger, and knead the meat;Add 1 scoop of salt, 1 scoop of oyster sauce, 1 scoop of soy sauce, a little cooking wine, and a proper amount of pepper to the meat. Stir well. Squeeze the water of the carrots and keep the carrot juice for spare. Add the carrots to the meat and mix well; add 1 teaspoon of starch and 1 spoonful of flour and mix well. Pinch the meat into a larger piece of meat, poke a small hole in the middle of the ball to make a small nest shape. Add a quail egg to the nest of each ball. Put the meatballs into the pot, and boil the water for 15 minutes. Add 1 scoop of soy sauce, 1 scoop of starch, a little oyster sauce, a proper amount of water to the carrot juice, stir well; pour the carrot juice into the pan and cook until the sauce becomes sticky. Sprinkle the sauce on the steamed meatballs, then sprinkle with chopped green onion and serve.
Clean and cut the carrots. Add 1 scoop of salt to the bowl, stir well, and marinate for 10 minutes. Prepare a piece of pork belly, clean and cut into small pieces; add chopped green onion and ginger, and knead the meat;Add 1 scoop of salt, 1 scoop of oyster sauce, 1 scoop of soy sauce, a little cooking wine, and a proper amount of pepper to the meat. Stir well. Squeeze the water of the carrots and keep the carrot juice for spare. Add the carrots to the meat and mix well; add 1 teaspoon of starch and 1 spoonful of flour and mix well. Pinch the meat into a larger piece of meat, poke a small hole in the middle of the ball to make a small nest shape. Add a quail egg to the nest of each ball. Put the meatballs into the pot, and boil the water for 15 minutes. Add 1 scoop of soy sauce, 1 scoop of starch, a little oyster sauce, a proper amount of water to the carrot juice, stir well; pour the carrot juice into the pan and cook until the sauce becomes sticky. Sprinkle the sauce on the steamed meatballs, then sprinkle with chopped green onion and serve.
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