Name: Sauce-flavored Potato Flour Balls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Broccoli; 1 carrot; 100 can Minced pork; 1 egg; 150g Cassava starch; Some salt; Some oil; Some water; 2 spoons Soy sauce; 2 spoons Water starch

Sauce-flavored Potato Flour Balls

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

New Year's Eve, have everyone prepared the recipes for the New Year’s Eve dishes?

Our Chinese New Year’s Eve dinner is actually the second thing to eat. It pays attention to a reunion and auspiciousness. On the Hunan New Year’s Eve dinner table, meatballs that symbolize reunion are not necessary. It is rare to eat meatballs when I was young. The fragrant meatballs are. The most attractive one, but nowadays everyone is looking for taste and health. This meatball is on the table, and almost no one cares about it. It's time to improve it!
When it comes to making meatballs, Meimei has the most say. My children have been picky eaters since childhood, but have a keen interest in all kinds of round and round meatballs. In order to let him eat well, I tried to make various kinds of meatballs for him. , Meat, vegetarian, steamed, boiled, and now, my family still makes all kinds of meatballs every few times.

The meatballs must be delicious. In fact, the combination of ingredients is very important. Today, I will share with you a very simple and very cheap meatball. It tastes soft and healthy, and it is very simple to make. This meatball has been made for more than 10 years. It is an annual Spring Festival banquet. It is indispensable for customers, no one in relatives or friends said it was not good.

Sauce-flavored Potato Flour Balls

1. Broccoli is broken apart, washed, and then put into a pot of boiling water with carrot slices, boiled and cooked thoroughly, remove it and dry it with water.

Sauce-flavored Potato Flour Balls recipe

2. Drain the vegetables in water, chop them into minced pieces, chop the pork into puree, and pour an egg.

3. Add a bowl of water and mix into a vegetable paste.

4. Pour the tapioca starch into the vegetable paste, mix well with chopsticks, don't have too much water, it can form a mass. Tapioca starch contains a lot of coarse particles, cover it with plastic wrap and let it stand for ten minutes.

5. After cassava flour has fully absorbed the water, it is kneaded into a uniform dough by hand.

6. Divide the dough into small pieces, knead it round and place it on a greased plate, and steam it on the pot for 10 minutes.

7. The steamed meatballs are eaten directly as a refreshing appetizer. If the taste is heavy, we can make another sauce, heat the oil pan, pour in a little water, and add two spoons of light soy sauce, a little salt, and a little water starch after boiling. Just pour it on the balls.

Tips:
Tapioca starch has a lot of coarse particles, so don't worry after adding water, wake up a little, let the tapioca particles absorb water and soften to knead into a dough, the dough is slightly harder to shape. The steamed meatballs can be used for breakfast or as a dish. If the taste is stronger, the dipping sauce will taste more delicious.