Recipe introduction

Li Jing learned how to make this meatball from her mother. Because it has a light taste and is easy to eat, it was kept on the party menu. It is in line with that Simple attitude - "What you love to eat is delicious."

Ingredients

300g lean pork stuffing, 2 eggs, 100g spinach, 1 tsp 5g minced green onion, 1 tsp 5g minced ginger, 1/2 tsp 3g white pepper, 1 water starch 15ml tablespoon, 1 teaspoon salt 5g, 2 teaspoons oil 10ml

Method

1. Beat the eggs in a bowl. Remove the roots from the spinach and wash it cleanly.

2. Pour oil (1 teaspoon, 5ml) into the pan, heat it over medium heat until it is 70% hot, pour in half of the egg liquid, and spread the egg liquid evenly on the bottom of the pan to form a thin egg skin, take it out and spread it out of egg skin. Pour the remaining oil (1 teaspoon, 5ml) into the pan, then pour the remaining egg mixture into the pan and spread it into a thin egg crust. Cut the spread egg skin into thin strips.

3. Add minced green onions, minced garlic, white pepper, salt and water starch to the lean pork filling, and stir evenly to form a sticky meat filling. Pinch some meat stuffing with your hands, squeeze out a small meatball from the tiger's mouth, and wrap it in egg skin to make a hydrangea-shaped meatball. Squeeze all the meat fillings into meatballs in turn and wrap them in shredded egg skin.

4. Place the prepared hydrangea-shaped meatballs on a plate, move the plate into a steamer, and steam over high heat for 15 minutes until the meatballs are cooked.

5. Boil the water in the pot over high heat, add the washed spinach and blanch it for 1 minute, take it out, cool it with cold water, and drain off the water.

6. Take a piece of blanched spinach and roll it clockwise into a round "tray". Follow this method to make blanched spinach into "noodles". Place the steamed hydrangea-shaped meatballs on top of each prepared spinach "tray".

Tips

1. When squeezing the meatballs with your hands, the hand used to grasp the meat filling should be dipped in some water, so that the meat filling does not stick to your hands and the squeezed out meat The pills are smooth.

2. The green vegetables used to make "nursery" can be spinach, green leafy vegetables such as Chinese cabbage, or bitter melon cut into segments.

3. Add some water starch to the soup that separates when steaming the meatballs, and mix it into gravy and pour it on the steamed meatballs to make the meatballs look more tender and smooth.