Cabbage, meatballs and mushroom stew
Overview
In winter, Chinese cabbage is an indispensable ingredient on most dining tables. Whether it is fried, roasted, or even pickled, it is so delicious. Cabbage not only tastes good, but also has high nutritional value. Chinese cabbage is rich in protein, fat, vitamins, calcium, phosphorus and other minerals, as well as a large amount of crude fiber. It is a very good healthy vegetable. Today’s dish is a combination of a variety of ingredients, both meat and vegetable, salty and delicious. It not only enriches the texture and taste, but also provides more comprehensive nutrition. In the cold winter, eat this stew, which is delicious and warm.
Tags
Ingredients
Steps
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Prepare ingredients: pork stuffing, oyster mushrooms, mushrooms
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Wash the cabbage, peel and wash the wild rice
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Add salt, fresh soy sauce, a little chopped green onion, minced ginger, pepper and one and a half tablespoons of corn starch to the meat filling. If the meat filling is dry, add a little water and stir in one direction
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Wash and slice the mushrooms, blanch them in Buddhist water for a while and take them out. Tear the oyster mushrooms into small strips
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Cut the washed cabbage into pieces with your hands, and cut the wild cabbage into thicker slices
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Heat the oil in a pan and make meatballs
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Put it into a 6-layer hot oil pan and fry over medium heat until the surface of the meatballs is golden brown.
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Pour off the excess oil, leaving the bottom oil in the pot. First fry the mushrooms and oyster mushrooms until soft
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Add the wild rice and half a spoonful of salt, stir-fry for a while
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Add cabbage and appropriate amount of fresh soy sauce and stir-fry evenly
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Pour half a bowl of water
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Add the meatballs, cover the pot, and cook over medium-low heat for about 8 minutes. When the soup is slightly thick, you can remove it from the pot
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A bowl of hot chowder like this is both delicious and warming on a cold day!
