Chinese New Year's Eve meal

Cooking Instructions

1. Cut the white radish into thin slices, boil it instead of water, put it in and cook it for 1 minute, invert a small spoon at 100 degrees, or put it in a mesh pot to cook, so that it is much more convenient to take it out.

   

2. Put the carrots in the main pot for 3 seconds, speed 6 and break.

   

3. If the meat is too late to freeze, beat the fat and lean meat separately, use the turbo button for 2 seconds and 2 seconds, and hit it to the desired state.

   

4. Hit here 3 times.

   

5. Then put in the lean meat and continue to play the turbo button for 2 seconds and 2 seconds.

   

6. It's never frozen, so it's a bit of meat puree, and it's okay to make meatballs; To make meat buns, it is still frozen and then beaten, and it has a grainy feeling.

   

7. Add 20 grams of raw water, 5 grams of dark soy sauce, 10 grams of cooking wine, 10 grams of oil, 10 grams of water, 5 grams of powdered sugar, set the 20 seconds to reverse speed 2 and stir.

   

8. Stir well and beat out and set aside.

   

9. Beat the meat filling into the white radish slices, put them on a plate in a circle, look at the size in the middle, put a few carrots, and put the meatballs. Put it in a steamer and steam it for 10 minutes.

   

10. After steaming, pour the juice into the main pot, add 10 grams of light soy sauce, add 5 grams of water and 3 grams of cornstarch, and set the speed of 1 minute and 30 seconds to 100 degrees 1. To thicken, see how much juice there is, add a little time when the juice is too much, and stop when the juice is a little thicker.

    

11. Sprinkle some chopped green onions on top of the meatballs and drizzle evenly over the thickeners. Delicious and good-looking, the advanced course is very popular.