Braised Pumpkin Meatballs
1.
Peel and seed the old pumpkin, cut into 1.5cm thick pieces, put in a bowl, steam in a steamer, about 15-20 minutes
2.
After steaming, use a spoon to crush it into a puree
3.
Then add the sweet potato flour. The sweet potato flour should be sifted through a sieve. Add it in multiple times. Stir well each time you add it, and then sift into the next powder.
4.
Knead it with your hands when you can’t stir it. If the dough is not made into steamed buns, the dough will be softer. The sweet potato flour will become hard after cooking. If the dough is too dry, the balls will be too hard and not tasty.
5.
Knead into a smooth and delicate dough
6.
After kneading the dough, rub the balls. The balls are a little bit sticky and not easy to rub. Just divide them into small balls in a hurry. Those who are interested can do styling.
7.
Boil a pot of water before cutting vegetables. After the water is boiled, put the meatballs out. Cook the meatballs for three or four minutes after they float up. The meatballs are of different sizes and time is different. Pay attention to the same size when making them. It is best to open the pan to see if the middle is well cooked. After confirming that it is fully cooked, remove and drain the water for later use.
8.
As the auxiliary ingredients, cut green vegetables into small strips, garlic sprouts into small pieces, mince garlic, ginger and millet pepper, add more if you like spicy millet pepper.
9.
Heat oil, put the minced garlic in the pan and start to fry
10.
Stir-fry evenly, add the small greens later, add the right amount of salt, thirteen-flavored soy sauce, oil consumption, boiling water, and simmer it out.
Tips:
Choose older pumpkins. Different pumpkins have different moisture content. The amount of flour can be increased or decreased. Sweet potato flour is best sieved, which is more delicate.
