Boiled balls with spinach(bo cai cuan wan zi )

Boiled balls with spinach

Introduction:

"The meatballs are smooth and tender, the soup is fresh and delicious, the meat and vegetables are matched, the nutrition is rich, and then a bowl of rice, even eating and drinking, is nourishing and delicious."

Production steps:

Step 1: prepare materials.

Step 2: add onion and ginger powder, a little water starch, an egg, salt, sesame oil, chicken essence, cooking wine into the pork stuffing, and stir in one direction.

Step 3: make water in the pot, add spinach and blanch after boiling.

Step 4: take out the blanched spinach, cool it and cut it into sections.

Step 5: put water in the pot and bring to a low heat. When the water is not boiling, use a small spoon to make meatballs and put them into the pot. Use a spoon to push the water around the pot to make the balls move. Don't stick to the bottom of the pot.

Step 6: when the ball floats, add spinach and cook for a while. Before leaving the pot, add a few drops of sesame oil and a little salt.

Step 7: delicious meat soup.

Materials required:

Pork stuffing: 250g

Spinach: 100g

Egg: one

Starch: right amount

Scallion: right amount

Sesame oil: appropriate amount

Salt: right amount

Ginger: right amount

Note: boiling water balls in the pot, the floating foam can be skimmed with a spoon. 

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Cuan Wan Zi