broth Meatball
Technology: Cuan tastes: salty foods and food: Chinese | dinner
taste: - Clean, fresh meat brittle.
material: pork (lean) 500 g
Accessory: 50 grams of meat Feibiao
seasoning: Xiaocong 15 grams of MSG 5 grams of salt 2 g pepper 2 g
cooking methods
1. Jiaocheng Velvet pig meat;
2. Feibiaorouqie pig grain of rice Xiaoding;
3. scallion should be to root, washed, cut from Congbai beads;
4. Velvet Canadian Feibiaorouding meat, salt, MSG with a direction Whipping into pulp;
5. Wanzai fingers out of the water temperature of 60 Shaodao float pan, remove Dai Yong;
6. Wanghuo home the pot, adding broth 500 ml, Shaofei, into meat balls to Shaofei, adding salt, MSG, sesame oil, pepper seasoning, and onion-loaded bowl.
2. Feibiaorouqie pig grain of rice Xiaoding;
3. scallion should be to root, washed, cut from Congbai beads;
4. Velvet Canadian Feibiaorouding meat, salt, MSG with a direction Whipping into pulp;
5. Wanzai fingers out of the water temperature of 60 Shaodao float pan, remove Dai Yong;
6. Wanghuo home the pot, adding broth 500 ml, Shaofei, into meat balls to Shaofei, adding salt, MSG, sesame oil, pepper seasoning, and onion-loaded bowl.
recipes nutrition
Feibiao meat: Feibiao meat contains a variety of fatty acids, can Provide very high heat, and contain protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus …
grams of food
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