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Meatballs with beijing cabbage
1 serving
Finely chop pork, onion, mushrooms or celery. Mix these ingredients, add 0. 5 tsp salt and ground pepper to taste. Roll the balls from minced meat with a diameter of about
2. 5 cm. Heat enough vegetable oil in a wok or deep pan and fry the meatballs over a medium heat until brown and completely cooked. Cut the Beijing cabbage into 5 cm pieces. Heat in a wok or pan 2 tablespoons of vegetable oil, add the Beijing cabbage and fry for 2-3 minutes, adding 0. 5 teaspoons of salt. Cover and keep over medium heat for about 10 minutes. Stir 1 tablespoon of flour in 50 ml of water and thicken the juice of Beijing cabbage formed during frying. Keep on a low heat until the taste of flour disappears, then lay out the meatballs and warm up well
Finely chop pork, onion, mushrooms or celery. Mix these ingredients, add 0. 5 tsp salt and ground pepper to taste. Roll the balls from minced meat with a diameter of about
2. 5 cm. Heat enough vegetable oil in a wok or deep pan and fry the meatballs over a medium heat until brown and completely cooked. Cut the Beijing cabbage into 5 cm pieces. Heat in a wok or pan 2 tablespoons of vegetable oil, add the Beijing cabbage and fry for 2-3 minutes, adding 0. 5 teaspoons of salt. Cover and keep over medium heat for about 10 minutes. Stir 1 tablespoon of flour in 50 ml of water and thicken the juice of Beijing cabbage formed during frying. Keep on a low heat until the taste of flour disappears, then lay out the meatballs and warm up well
pork - 700 g, onions - 1 pc., fresh mushrooms - 100 g, or celery root - 100 g, salt - 1 tsp, ground black pepper to taste, beijing cabbage - 1 head, peanut butter to taste, or corn oil to taste, flour - 1 tbsp. spoon
