Fungus and shrimp meatballs
Overview
During the physical examination in kindergarten, my son was iron deficient. The doctor said to eat more lean meat, fungus and other iron-containing foods. However, my son doesn't like to eat meat, so he won't eat any stir-fried vegetables or boiled pork ribs. I remembered that when I went to my mother's house, my son liked the small meatballs made by his father, so he went to buy the ingredients to make them. It was just right to eat when he came back from school at noon. When the little guy came back, he ate more than 20 pieces in one go and said he wanted to eat even though he was not full. My husband was afraid that he would be full and did not dare to give him any more food, so he finally coaxed him to watch TV.
Tags
Ingredients
Steps
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Prepare the ingredients, soak the fungus and wash the onion and ginger
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Chop the shrimps and meat into a puree, chop the onions, ginger and fungus into fine pieces, and put in only the egg whites.
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Stir all the ingredients in one direction so that the meatballs don't break easily.
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Boil water in a pot, then turn off the heat and keep the water slightly boiling. Apply a little oil on the palm of your hand, grab a little meat filling and form into meatballs, put them in the pot, take them out after the meatballs float.
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In a separate pan, add a little green onion and ginger to sauté until fragrant, add an appropriate amount of water and bring to a boil. Put the meatballs into the pan, add a little salt and light soy sauce to taste, cook for 3 minutes and serve.
