IMG_7483i have made this dish a few times… it is very very nice and the hubby loves it.. plus it is healthy..
i think Cass has given meat ball a new definition.. it can be healthy and delicious afterall
Cass… 真有你的

Recipe adapted & translated from 揾到食

Ingredients (serves 3-4)

150g tofu
350g ground pork (lean)
1 medium size onion, diced
1 egg

6 bowls of stock
1tsp salt (or according to preference)
8 slices of ginger
20g dried scallop
1kg cabbage

1/2 tsp salt
1/2 tsp sugar *i omitted
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp pepper
1 tbsp corn starch

食材 (可供3-4人份)

豆腐 150克
瘦猪肉碎 350克
洋葱(中型) 1粒(切碎)
鸡蛋 1 粒

高汤 6碗
盐 1tsp 或适量
姜片 8片
白菜 1公斤

盐 1/2tsp
白糖 1/2tsp *我免了
生抽 1Tbsp
麻油 1Tbsp
胡椒粉 1/2Tbsp
太白粉 1Tbsp


– drain water from tofu (i left it in the fridge overnight for this purpose), then crush. stir ground meat with chopsticks in one direction till it turns into a paste. add in seasoning to all of the ingredients from (1). mix well

– divide meat paste into 5 portions, and shape into balls. fry the meat balls till it turns golden brown. remove and allow to drain. set aside

– wash cabbage thoroughly and cut into big chunks. lay the “riper” portions of the cabbage on the bottom of a big pot and place the fried meat balls on top of the cabbage. then place the “younger” portions of cabbage on top of the meat balls

– pour in all ingredients (2) into the pot (except salt), and stew meat balls and cabbage for 1 hour. finally, add in salt according to personal preference and serve hot

* please refer to Cass’ post for more of her useful personal tips
*请参考以上原食谱链接 ~ Cass 精心记载了很使用的笔记哈

IMG_7484eat eat eat eat eat!
( ˘▽˘)っ♨

Pollution index: 5 (central district, Hong Kong)

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