Your child doesn’t like vegetables? Your child doesn't like meat? Children are picky eaters, and mommies are very troubled. But children love colorful food, so let’s try colorful vegetable meatballs! With rich vegetables and colorful colors, I believe children will love it. Solve two picky eating problems at once. How to make rainbow vegetable meatballs

Prepare 1 handful of spinach, 1 handful of bean sprouts, 1 handful of soaked black fungus, and 1 peeled carrot. Blanch the washed spinach and fungus separately and squeeze out excess water. Cut the carrots and fungus into shreds, and cut the spinach into segments and set aside. Beat 2 eggs, pour into hot oil pan, fry over medium heat, set aside.

Pour a little oil into the pot. When the oil temperature is 7, add carrots, spinach, fungus, and bean sprouts and stir-fry evenly. Then add eggs, 1/4 spoon of salt, 1 spoon of light soy sauce, 1/2 Add a spoonful of oyster sauce and 1/4 spoonful of five-spice powder, stir-fry evenly and scoop out to complete the vegetable filling. Scoop 2 tablespoons of vegetable filling into wonton wrappers, fold up the 4 corners of the wonton wrappers and slowly gather them (I used about 16 wonton wrappers here). Put in the steamer and steam over high heat for 5 minutes. Tips for cooking colorful meatballs. Don’t cook the vegetable meatballs for too long. Just cook them until they are five times cooked. Add enough salt to the meatballs. The taste of the finished dish should not be too strong, and the original flavor of the vegetables should be highlighted, which is more in line with the natural, refreshing and refreshing nature of the dish. The ingredients for the meatballs can be adjusted at will. The vegetable meatballs are well cooked and fried until slightly brown. The amount of vegetables is too small and it is difficult to purchase. In fact, you can buy more of them and the rest can be made into dumpling fillings, fried colorful diced meat, or a colorful garden pizza, which is also great. Colorful Vegetable Meatballs Peel the boiled small potatoes and mash them with a spoon. Chop the celery into fine pieces, dice the carrots and soaked shiitake mushrooms, peel the garlic, pat it into pieces, and chop into small pieces. Add cooking oil to the wok, stir-fry the minced garlic, then add the diced mushrooms and stir-fry until cooked. Add the diced carrots and stir-fry until cooked. Put the corn flour into the mashed potatoes and mix well, then add the celery, mushrooms and carrots and mix well. Then add salt, chicken essence, a little sugar and sesame oil and mix well. Knead the dough into ping pong ball-sized pieces, stick corn kernels on the outside and place evenly on the plate. Put the dough into the steamer and steam it for about 15 minutes. Let it cool before serving.