Ingredients: spinach, pork stuffing, cooking wine, ginger, onion, salt, chicken essence, pepper and corn flour. Features: the meatballs are delicate, and the soup is delicious. Exercise:
1 Chop the meat as fat as you want. I usually use lean meat. Add a little water, cooking wine, salt and chicken essence to break up the minced meat, then add corn flour, onion and Jiang Mo and stir well. Stir clockwise until it is thick and sticky, so that the meatballs will not fall apart. Replacing starch with corn flour is the uniqueness of this soup. Corn flour is a little more delicious, and the meat is left for a while. Corn flour balls are not sticky, which makes them easier and more beautiful, as shown in the figure below:
2 Choose and wash the spinach, scald the pot with boiling water, add a little salt, blanch the spinach, add salt to make the spinach greener, about one minute, take it out, put it in cold water, take it out and squeeze the water for later use. This will remove most of the oxalic acid.
Boil 3 pots of water, put the balls in one by one, and stir slowly after the balls are shaped. Don't worry, they're not loose at all, and they're intact. When the meatballs are cooked, add spinach, salt, chicken essence and pepper before cooking. Pepper adds flavor to the soup. Haha, this is my lunch! Does this soup look weak?
Spinach meatball soup is ready To sum up, the soup tastes light and delicious, with a fleshy smell. The meatballs of corn flour have a more delicate taste and are really delicious but not greasy. The combination of meat and vegetables, plus pepper to refresh, makes this soup more perfect! Delicious and delicious! You can do it when you have time.