Steamed water chestnut meatballs(zheng ma ti bi qi rou wan zi )

Steamed water chestnut meatballs

Introduction:

"The taste of horseshoe is crisp and sweet. In addition to the pork stuffing, the use of steaming technology makes the meatball soft and smooth, fragrant, with the feeling of horseshoe particles, crisp, sweet and delicious. The taste is quite rich, nutritious and not greasy."

Production steps:

Step 1: buy peeled horseshoes, wash them clean and chop them up.

Step 2: add an egg white, onion and ginger powder, oil consumption, corn starch and salt to the chopped horseshoe and minced meat.

Step 3: turn the stuffing into a ball with a spoon and put it into a plate. Steam the plate in a steamer for 15 minutes.

Step 4: steamed horseshoe meatballs, taste rich! It's soft, tender and fragrant. Chew the crisp sweet granules with horseshoe. It's not greasy when steamed. It's good to make more frozen stews in the refrigerator and put a few noodles in the soup.

Materials required:

Pork: 300g

Water chestnut: 200g

Egg white: one

Salt: a spoonful

Oyster sauce: 1 teaspoon

Chopped scallion: one third

Minced ginger: half a teaspoon

Corn starch: 2 teaspoons

Note: starch and egg white should be put into the ball, which has good effect.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zheng Ma Ti Bi Qi Rou Wan Zi