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Tuesday, 18 April 2017

清炖狮子头 Meatball in Chinese Cabbage Soup

I saw this meatball in napa/chinese cabbage soup from a Taiwanese healthcare show “别让身体不开心”。The soup was prepared using simple ingredients without any additive like MSG. The cooking method is also very simple - just cook with the cabbage leaves placed at the bottom of a pot, add water, then rest the meatballs on top 😉

The clear Chinese cabbage soup received all its flavour and oil from the juice of the meatballs that rest above the vegetables​. I added some cut carrot for a more colourful presentation 😊

I omitted the water chestnuts and ginger from the original recipe and replaced by chopped onion 😬

Ingredients

280g minced pork
5~6 de-shelled prawns
2 shiitake mushrooms, soaked & cut
1/4 tsp fried shallot crisp
1 tbsp white scallions
1 tbsp chopped onion
2 tbsp rice wine
Slightly less than 1/4 tsp salt
Pepper powder
1/4 tsp sesame oil



Directions

1. Wash and soak shiitake mushrooms till softened. Squeeze dry the mushrooms, and cut into small bits.
Add a little olive oil and fried shallot crisp to a non-stick frying pan. When you smell the nice aroma, pour in the shiitake mushrooms, and stir fry at low heat till fragrant.
Allow the mushroom bits to cool down before use. Set aside.

2. Cut de-shelled prawns into small chunks, and marinate with a little salt and sugar. Cover and set aside.

3. Add minced pork, rice wine,  salt and pepper powder in a mixing bowl.

Stir in one direction till the meat form into a lump, or becomes sticky. You'll see "thread" develop in the stiçky meat paste.

4. Add white scallions, chopped onion, and fried mushroom bits from (1) into the meat lump.

When well Incorporated, add in the prawns from (2) and sesame oil.



5. Transfer the meat paste to a Ziploc freezer bag. Slam the bag with the content onto the worktop for about 20 times. This helps to give a firmer texture to the meatballs later. 
The usual method is to hold the meat in the hand, and slam into the mixing bowl.  However, I find there were lots of splashing and flying-off parts. So I improvised the slamming step by keeping the content in a sealed freezer bag 😀





At the end

I keep the bag of meat paste in the fridge while preparing the vegetable soup.

Soup

Ingredients

180~200g baby napa/chinese cabbage
1 tbsp carrot, cut
1/4 ~1/2 tsp salt
Pepper powder
350~400ml water


Directions

1. Wash the baby napa/Chinese cabbage and cut each leaf into two portion​s.
Cut the carrot into rings.

2. Lay the harder part of the leaves at the bottom of an 18 cm pot.


3. Scatter cut carrots on top of the first layer, then followed by the greener portion of the leaves.



4. Pour about 350ml of water, add about 1/4 tsp of fine salt, and shake some pepper powder to the vegetables​.
Need not add too much water as the veggies will release more water after cooking.



Cover the pot and bring to a boil


5. When the content starts to boil, shape the meat paste into ball shape, and rest on top of the veggies.






Cover the pot with a lid, and let the content simmer at low heat for about 15 minutes.


Turn off the heat and let the ingredients simmer further to get a nice sweet aroma.



6. Garnish with some cut green scallions and coriander leaves before serving. Enjoy  😋♥






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