Two color meatballs(shuang se xiao rou wan )

Two color meatballs

Introduction:

"This two-color meatball is more suitable for children. It's a combination of meat and vegetable. It's small in shape. It's soft and tender with starch. It also has a kind of QQ taste."

Production steps:

Step 1: ground meat, add onion, ginger, salt, chicken powder, and 100 grams of water to stir.

Step 2: peel the corn kernels from the fresh corn cob, cook them in the pot and drain the water.

Step 3: put the corn kernels into the minced meat and mix well.

Step 4: wash shepherd's purse, blanch it in cold water, squeeze out the water and chop it. Take out half of the corn and shepherd's purse and mix well.

Step 5: pour more starch into the flat plate, extrude two kinds of meat stuffing into smaller meatballs by hand, put them on the starch, shake the flat plate, and let the starch evenly wrap on the small meatballs.

Step 6: bring the water to a boil and put the meatballs in.

Step 7: roll over low heat for about 8 minutes, float the balls and take them out.

Step 8: the appearance of the meatballs is like wearing transparent clothes. The nutrition and delicacy are all wrapped.

Materials required:

Minced meat: 250g

Corn kernels: 150g

Shepherd's purse: 150g

Starch: 150g

Onion and ginger: right amount

Salt: 7g

Chicken powder: 4G

Note: when the small meatballs are put into the pot, the water in the pot must be rolled, so that the starch will solidify instantly, and then change the low heat to boil. If you do a lot of things, sprinkle salad oil on the surface of the balls when you save them, so they won't stick together.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shuang Se Xiao Rou Wan