Ingredients: Chicken (300g)

Accessories: carrot (1), shepherd's purse (100g), water chestnut (6), egg (2), starch (60g), shallot (1) and ginger (2).

Time: 45 minutes

Practice steps

1. Carotene and vitamins in chicken balls, carrots and shepherd's purse are all important factors conducive to height growth. Chicken contains phospholipids that play an important role in human growth and development. Mix them together and make chicken balls. This combination is not only beneficial to digestion, but also easy to be absorbed by the human body. Is a good partner in fitness!

2. The main raw materials are ready,

3. Wash and drain the chicken breast, and then chop it into fine meat sauce with a knife.

4. After washing shepherd's purse, put it in the pot and cook for half a minute, then take it out and drain it.

5. Cut all the onion ginger, water chestnuts, carrots and water-soaked shepherd's purse into small pieces for later use.

6. Divide the chicken breast paste into 2 equal parts, and add minced onion and ginger and minced water chestnut respectively.

7. Then add a little cooking wine, soy sauce, sugar, salt and other seasonings and mix well.

8. Add chopped carrots to one meat stuffing and chopped shepherd's purse to the other.

9. Then add an egg and 30 grams of raw flour to two portions of meat stuffing.

10. Stir 2 portions of minced meat in one direction respectively until it becomes sticky.

1 1. Grab a handful of shepherd's purse meat stuffing with clean hands, squeeze out the size you like, and use a spoon as an aid to round the meatballs as much as possible.

12. In the same process, carrot meatballs were squeezed.

13. Put a proper amount of water in the pot and bring it to a boil, then put the prepared meatballs into it, simmer slowly, and take them out when all the meatballs float.

14. Take out the blanched shepherd's purse balls for later use.

15. Take out the soaked carrot balls for later use.

16. Take another clean pot, add less water than meatballs, drop a little cooking oil and bring to a boil.

17. Add appropriate amount of wet starch to thicken,

18. After the fire boils, add light soy sauce for seasoning.

19. Turn off the heat when the soup is thick.

Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk, so it is a high-quality source of protein.

According to different locations, the protein content of chicken is skinned and skinless, and the order from high to low is skinless chicken, breast and thigh. Compared with other meats, skinless chicken has the characteristics of low calorie. But there are a lot of lipids in the skin, so chicken with skin can never be called low-calorie food.

Every100g skinless chicken contains 24g of protein and 0.7g of lipid, which is a high-protein food with almost no fat.

Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D, vitamin K and so on.

Compared with beef and pork, chicken contains more unsaturated fatty acids-oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce low-density lipoprotein cholesterol harmful to human health.