Potato Meatball Hot and Sour Soup

Name: Potato Meatball Hot and Sour Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Minced meat; 2 pcs Big potatoes; 1/2 root carrot; 1/2 a tree Green onions; 1 parsley; Some Potato starch; Some salt; Some White pepper; a little Soy sauce; Some Vinegar; Some Chili oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Potatoes are a common ingredient in daily life. Frying, stewing, boiling, frying and roasting, almost all cooking methods can make it delicious. Today, we don’t use it for cooking. Let’s use it to make a delicacy that combines staple food and snacks-potato meatball hot and sour soup.

The potatoes are steamed and kneaded into a ball, used as a ball skin, and the savory meat filling is wrapped in it; after being cooked, it is poured into the hot and sour soup, which is slippery and appetizing.

Potato Meatball Hot and Sour Soup

1. A group photo of the main ingredients: meat, large potatoes, carrots, green onions, coriander, potato starch; try to use potatoes with a soft texture. Ask when you buy them. There is a crispy potato that is suitable for fried potato shreds and not suitable for this. Potato balls

Potato Meatball Hot and Sour Soup recipe

2. Peel the potatoes, slice them into thin slices, and steam them in a steamer;

3. Cut carrots and green onions into pieces, and mince them with a meat grinder;

4. Mix the chopped carrots, chopped green onions, and minced meat together, add appropriate amount of salt, soy sauce, and light soy sauce to mix evenly without adding water;

5. The steamed potato chips are pressed into delicate mashed potatoes;

6. Add potato starch several times in small amounts to knead into a mashed potato dough that is neither soft nor hard;

7. Take a ball of mashed potatoes the size of a ping-pong ball, flatten them, shape them into a small bowl, scoop an appropriate amount of fillings and place them on the dough;

8. Gather all around upwards, seal with glutinous rice balls, pinch tightly at the joints;

9. Sprinkle an appropriate amount of potato starch on the plate, and place each ball on the plate with plastic wrap to prevent the moisture on the surface of the balls from evaporating;

10. Put the wrapped potato meatballs into a pot of boiling water, cook on high heat until the balls become larger and all float on the water; when cooking the balls, put the white pepper, light soy sauce, vinegar, and coriander into a bowl, and scoop the balls and soup into the bowl. In a bowl, add chili oil to the spicy ones.

Tips:
1. The water content of potatoes is different, so the amount of potato starch added is also different. Add a small amount multiple times to make the mashed potato dough into a dough without cracking;
2. Do not light fire in the meat filling to prevent the filling from being too thin and the dough will not be able to wrap;
3. The same method can also be used to make yam meatballs, taro meatballs, sweet potato meatballs, etc. The taste is slippery, sour and spicy.