Spinach Balls in Clear Soup

Name: Spinach Balls in Clear Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork front leg; Some spinach; Some Chives; 10g starch; 20g Egg white; Some ginger; Some Refined salt; a little Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The new way of eating spinach is specially designed to cope with babies who don’t like vegetables but only eat meat.
The practice of spinach meatballs in clear soup

Ingredients: 300 grams of pork front leg meat, appropriate amount of spinach (1 small handful)

Accessories: appropriate amount of chives, 10 grams of starch, 20 grams of egg white, appropriate amount of ginger, appropriate amount of refined salt, and a little edible oil"

Ingredients

300g Pork Front Leg
Some Spinach
Some Chives
10g Starch
20g Egg White
Some Ginger
Some Refined Salt
a little Cooking Oil

Spinach Balls in Clear Soup

1. Choose pork front leg meat, with a small amount of tendons, and chop it into a meat paste. If it is a meat paste that is stirred by a machine, you should also chop it with a knife. The chopped meat paste will be more sticky. Add ginger and green onions and chop together, add a little water, about 15-20 grams, in portions, beat the egg whites, add salt and starch and continue to beat regularly. Add refined salt first, the meat is not easy to absorb water. About 3 grams of salt.

2. Add a little oil to the boiling water, add the spinach to the blanching water, and remove the cold water in a few seconds. Squeeze dry. When eating spinach, it is suitable for blanching and then frying and mixing to remove some of the oxalic acid.

3. Chop the spinach and add it to the meat paste and continue to mix well. Grab a handful of the mixed spinach meat paste and knead it into a ball. Spinach can be added in small amounts first. The amount of spinach here is only a small ball after blanching. Do not squeeze the moisture of spinach too dry, but chop it up, because the meat paste will also absorb the vegetable juice.

4. Grab a handful of spinach meat paste to squeeze the meatballs out of the tiger’s mouth, or grab it back and forth in your hands to tighten the meatballs. Add to boiling water pot. After the water boils, the fire is lower.

5. When all is done, turn on high heat and cook until the balls float, remove the foam, and add a little salt to taste. Meatballs have a salty taste, so put less salt in the soup.

6. The child likes it.

Tips:
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