Lotus root 100g

Eggs 5

Starch 25g

Cabbage 200g

Soy sauce, green onion, ginger, a little bit of salt

Methods for making white meatballs in soup

Wash the lotus root, scrape the skin, and cut it into small dices. kitchen knife for 5-10 minutes, chop as fine as possible so that it can be bonded with the pork.

Freeze the pork thighs in the refrigerator (about 1 hour), then remove when tender. Cut into 3-minute slices, then shred, and finally dice. Mince the meat with a vegetable peeler (you can chop with both your right and left hands at the same time for high efficiency) for about 30 minutes. Do not use a meat grinder to save energy, the taste is extremely poor.

The meat puree, lotus root puree slightly mixed, add 5 grams of soy sauce, 10 grams of fine salt, beat in 5 egg whites (egg yolks into another small bowl, you can do the shrimp running egg), mixed with a steel spoon, because the meat puree combination of tight, it is best to mix the side of the pressure.

Minute the washed green onions and ginger, and mix into the mashed meat. Add starch, small amount and several times, otherwise it is easy to form starch lumps, affecting the texture of the meatballs.

Pork and egg white, lotus root puree, green onions, ginger, soy sauce, starch mixed thoroughly, observe the viscosity, if not good, add a small amount of egg white as appropriate.

Put the right amount of water in the pot, boil, the left hand into a small amount of puree, gently hold tightly, so that the puree from the tiger's mouth, the right hand (can also be used as a spoon) forefinger middle finger will be scooped out of the puree, gently into the boiling water. Boil the meatballs with the lid on for 5 minutes to cook. Put the meatballs into a container, add boiling water to cover, cover and store in the refrigerator. When you want to eat, stir fry the cabbage or other leafy vegetables, add a little boiling water and the right amount of meatballs, boil and add soy sauce, sesame oil, salt and other condiments according to personal preference.