Breakfast Spinach Ball

Name: Breakfast Spinach Ball
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 95g warm water; 170g Spinach puree; 100g Sticky rice; A handful Rice noodles; 2 egg; Some Dried shrimp; A carrot; Some pork

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In the office, everyone is discussing whether or not to eat porridge in the morning. Actually, you should know that you don’t need to remind Professor Zhang Wenhong. How can a single bowl of white porridge be nutritious just because of starch?

Breakfast is the most important meal of the day. Our ancestors have known for a long time that "the essence of food is not the essence". A nutritious breakfast does not refer to how tall the ingredients are, and as much meat as possible. Vegetables and staple food are included, which achieves the purpose of a nutritious breakfast.

But in the morning, the time is tight and the child's stomach capacity is small. Usually, he is full when he eats a little. Therefore, the breakfast for the child should be refined as much as possible, and every bite should be the essence.

I never let my children go to the school gate to buy those fried rice, fried noodles and the like for breakfast. Although the taste is very popular with children, they are also starchy. What is the difference from white porridge? I make breakfast for my children and try to use as many ingredients as possible. Matching, so that even if the child eats less, they can ensure that they can take in some of each nutrient.
I think that my child will eat at school at noon, and the intake of vegetables is definitely not enough. So I like to puree the vegetables for breakfast, and make it into breakfast for him. I use vegetables for breakfast. The colors are also very bright. Children like it better. The orange of carrots, yellow of pumpkin, purple of dragon fruit, green of spinach, the breakfast is changed every day, colorful, and I have an appetite.

However, the most I cook in spring is spinach, because spring spinach is the most plump. Eating more spinach in spring can not only nourish blood but also improve the intestines and stomach, but also has the benefits of nourishing liver and improving eyesight.
The spinach is pureed, mixed with various glutinous rice flour and sticky rice flour to make a dough, wrapped with shrimp skin and meat to make fillings, soft and waxy, the taste is particularly good, each is independent, the child will eat one The nutrition is complete. My kids like this taste very much. Every time they ask to bring an afternoon snack after school. The small dumplings with glutinous rice flour will not be hard when let cool, but they will be more chewy, moms. You can also bring it for lunch! Is it particularly easy.

If you are in a hurry in the morning, you can actually make this breakfast in the evening ahead of time. You just need to steam it in the morning. You can also make more on weekends, so you won’t have to worry about breakfast!

Friends who like to eat glutinous rice food, let Meimei cook it together. Zero failure!

Ingredients

Breakfast Spinach Ball

1. After washing the spinach, blanch it in a pot, soak in cold water and wring dry for later use. The leaves of spinach roots are particularly easy to contain dirt, so be sure to separate the pieces and wash them.

2. Squeeze the spinach dry and cut into small pieces.

3. Put the spinach section into the cooking machine, add a little water, and beat it into a fine mud. It is recommended that you use a wall-breaking machine. The power of the wall-breaking machine is relatively large and the amount of water required is small, so that the spinach puree produced is more Richer, more nutritious.

4. Pour the mashed spinach and all the flour into a large bowl.

5. Knead it into a delicate dough with your hands. Cover with plastic wrap and wake up slightly to make the dough smoother.

6. Chopped carrots, soak the vermicelli and cut into small pieces.
Add a pinch of salt to the eggs, fry them and scoop them up for later use.
Heat the pan with oil, add carrots and fry to change color, add minced meat and fry until slightly white, then add vermicelli and stir-fry evenly, then add 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 drop of salt to taste, then add the fried eggs, stir and stir evenly. Out, add the chopped sausage and shrimp skin and mix well to form a filling.

7. Divide the dough into small doses of about 30 grams each.

8. Take a small agent and place it on the palm of your hand and press it slightly, and scoop a spoonful of the stuffing in the middle of the dough.

9. Close your mouth like a bun, and gently rub it in the palm of your hand. If it cracks, don't worry, put the dough ball in your palm, wrap your hands and press it hard to make it firmer.

10. After a little tidying up, a spinach ball is ready. Use non-sticky greased paper underneath to prevent sticking.

11. All the dough is made one by one and put into the steamer.

12. You don’t need to wake up, just steam it for 15 minutes. Let it cool slightly before eating. The soft dough will burn your tongue easily.

Tips:
Cooking at home, health is the most important thing, so I didn’t add baking soda to the pureed spinach. The color will darken after steaming. If you want a bright and green color, just add one gram of baking soda to the pureed spinach when kneading the noodles. , After adding baking soda, the pureed spinach will not change color, and it will be as tender and green as Qingtuan, especially beautiful.
The fillings inside can be matched according to your own preferences. It can be salty or sweet. Bean paste filling, red bean filling, purple potato filling are all delicious. If you are lazy and make it without filling, it will also be delicious. Just add a little sugar when kneading the dough. .