Baiyu Maruko
by ningning0617
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Material drawing
2. Rub the white radish into filaments
3. Boil water in a pot
4. Put the white radish in boiling water, blanch it, and rinse it in cold water repeatedly to remove the radish flavor. I rinsed it four times, then squeezed out half of the water and put it in a basin for later use.
5. Put the chicken breast into the food processor, add 50ml of white onion, ginger slices, 50ml of water, 3g of salt, 2g of chicken essence, cooking wine and vegetable oil all, and beat them into pureed chicken for later use.
6. Mix the ground chicken and the radish in a ratio of 1:10 evenly.
7. Squeeze the prepared meatball fillings into balls, put them in a plate, boil water in a pot, and steam on a drawer for five minutes after the water is boiled.
8. Carrot cut froth
9. Add a little water to the pot, add 1g of chicken essence, 2g of salt, and water starch after the water is boiled. Stir evenly with carrots and make a soup.
10. Pour the sauce evenly on the balls, and the white jade balls are ready!
Tips:After blanching the radish, be sure to rinse it with water several times to remove the radish smell.
