Quinoa Tofu Meatballs
1.
The ingredients are ready, soak the quinoa overnight in advance. Quinoa is rich in nutrients and is called ancient "nutrition gold", "super grain", and "future food" by nutritionists. It is also regarded as the "king of vegetarian food" by vegetarians.
Quinoa is an easy-to-digest food with a light nutty fragrance, which can enhance the body's function, inhibit the three highs, and lose weight. After soaking for one night, quinoa will quickly sprout buds. These buds are the most nutritious part of quinoa, and they are more conducive to the body's absorption after germination.
2.
Use a food processor to puree the chicken breasts and set aside.
3.
After the broccoli is washed, it is blanched in a pot of boiling water, and then the corolla is chopped into fine pieces.
4.
Chop the tofu into pieces, mix well with broccoli and chicken breast, and season with salt.
5.
Take a ball of mixed meat and place it on the palm of your hand and form it into a ball shape. Alternately beat the meat ball on the palm to make the tissue firmer. If the meat is sticky, you can put a little oil on the palm in advance.
6.
Place the chicken breast meatballs in the soaked quinoa bowl, wrap them with quinoa grains, and press the quinoa slightly with your hands to prevent them from falling off after steaming. After all the balls are done, place them on a greased plate, put them in a steamer, and steam them on high heat for 20 minutes until they are cooked through. The steamed meatballs are ready to be served.
Tips:
Quinoa must be soaked. If time is too late, soak for at least four hours. After the quinoa is soaked into sprouts, the nutrients are more conducive to absorption. Tofu should be crushed as much as possible. The more crushed the tofu, the more beautiful the balls will be made. The taste is better.