Blanch balls Main ingredients: 500 grams of lean pork stuffing, 2 egg whites, cabbage leaves (spinach leaves, rape leaves, winter melon, cucumber and other vegetables can be) 500 grams. Accessories: 15 grams of sesame oil, 15 grams of refined salt, 5 grams of monosodium glutamate, 40 grams of water starch, green onions, ginger, a little. Method; 1, the leafy vegetables cut into 2 cm size of small pieces, melon vegetables cut into 2 cm square of small thin slices, to be used. 2, the meat into the pot, add egg whites and water, stirring vigorously, to viscous when added to the end of green onions and ginger, 8 grams of salt, monosodium glutamate 2 grams, 8 grams of sesame oil and water starch mix well, squeezed by hand into a diameter of 1.5 cm of the 60 small pills, into the pot of cool water, to be open when skimming the foam, the pills into the pot, poured with the original soup to be used. 3, the vegetables into the pot (each time to choose one of its), add water (to diffuse over the degree of vegetables), after boiling, add the rest of the refined salt, monosodium glutamate, sesame oil, into the pot. When serving, vegetables into the bottom of the bowl, covered with 6 small balls can be. Features: pills tender, soup flavor, nutritious. Production key: blanch pills best choice of lean meat as raw materials. Meatball filling should be chopped or twisted to very fine (into mud), so that the blanching of the meatballs are smooth and tender. Vegetables can be used at any time and flexibility. Meatballs in the pot with cool water, do not wait for the water to boil before the pot.