Shredded Carrot Couscous

Name: Shredded Carrot Couscous
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root White radish; 1 small bowl Minced meat; 1 tablespoon Cooking Wine; 1 tablespoon starch; 1 tsp Ginger powder; 1 tsp pepper; Some salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I took a ball of mince out of the freezer and thaw it, planning to make shredded radish balls. In fact, meatballs are very versatile. As long as the ingredients are well mixed, marinated, steamed, deep-fried or baked in the oven, fried meatballs taste more fragrant, but they are unhealthy and eat less oil. So I chose Steamed, so the calories are relatively low, the steamed meatballs are tender and juicy, and the radish absorbs the meat flavor and becomes more delicious and soft. If you don't believe it, try it. "

Ingredients

1/2 root White Radish
1 small bowl Minced Meat
1 tablespoon Cooking Wine

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1 tablespoon Starch
1 tsp Ginger Powder
1 tsp Pepper

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Some Salt

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Shredded Carrot Couscous

1. Prepare raw materials;

2. Add appropriate amount of salt, starch and cooking wine to the meat filling, stir in one direction;

3. Then add ginger powder;

4. Continue to stir evenly in the same direction for later use;

5. Put the shredded radish into a pot and blanch, add salt when blanching;

6. The blanched white radish shreds are squeezed to remove the moisture and placed on the bottom, and meatballs are placed on top;

7. Put it on the steamer and steam for eight minutes;

8. Steamed in eight minutes, sprinkle with chopped green onions on the surface.

9. Serve it.

Tips:
1. Bai Luosi blanched water, can remove the peculiar smell of radish, squeeze part of the water and then put it on the bottom of the plate; 2. Add salt and ginger powder seasoning to the meat filling and stir in one direction, and then group into balls; . Put the meatballs on shredded white radish and steam them on high heat for eight minutes.