Spinach and Shrimp Meatballs

Overview

Spinach and shrimp meatballs, colorful meatballs, open children's stomach buds. Children like colorful food, dyed with natural plants, beautiful and healthy, but often cannot achieve satisfactory results because they cannot get enough and delicate vegetable juice... Aschitin is a great thing, but we cannot chew the shrimp shells and swallow them. Even if we barely chew them and swallow them, they may not be able to absorb... My problem is also the problem of many mothers and housewives. These problems can now be solved. Today's meatballs use vegetables, shelled shrimp, and pork. Guan Jian eats meat without missing the meat. With a Joyoung wall-breaking machine, he can do it. The high speed of the wall-breaking machine breaks the cell wall of food, releasing nutrients more fully and allowing the body to absorb and utilize them. Ingredients: 200 grams of fresh headless prawns, 200 grams of pork shank, a handful of spinach, 150 grams of starch, an egg, a ginger and green onion. Seasoning: salt, pepper, thirteen-spice soy sauce, sesame oil. Method:

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• beginning of spring
• spring recipes
• autumn recipes
• winter recipes
• lunch
• nourish the stomach
• nourishing yin
• firm skin
• acne removal
• egg
• fresh shrimp
• light soy sauce
• pork
• sesame oil
• spinach
• starch
• thirteen incense
• pepper
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Remove the heads of the shrimp and cut into sections, roughly chop the meat, blanch the spinach and cut into sections, cut the ginger and green onion into pieces, just use a little bit of green onion and ginger.

   

3. 3 Put the ingredients into the wall-breaking machine, add a whole egg, and 120 grams of water. Start the sauce and control the machine to work for a short time. Stop immediately if you find that the knife group cannot hold the meat. Turn off the machine and push the meat filling toward the center with a stirring rod.

   

4. 4 First break the meat into pieces, then start the energy soup. At this time, the meat filling can form a vortex in the cup. If a vortex cannot be formed, you need to use a stirring rod or add a small amount of water until a vortex can be formed. Because only by forming a vortex can the ingredients be beaten until they are fine.

   

5. 5 After the ingredients are completely beaten and poured out, you can see how thin it is, so there is no need to worry about the shrimp shells.

   

6. 6 Add starch and seasonings to the paste. Wet starch is easier to mix here, but there is a certain amount of water in wet starch. Be careful to control the amount of water to a minimum. Add water to dry starch, soak it until it is clear, and then pour out the water. This needs to be prepared in advance.

   

7. 7 Mix thoroughly to form a thick paste. The amount of starch in the meatballs will affect the taste of the meatballs. The meatballs with more starch are easier to handle, but the meatballs will be harder after being cooked, so the amount of starch should be adjusted according to the situation.

   

8. 8 Boil a pot of water, turn off the heat and squeeze the meatballs into the pot one by one.

   

9. 9 After squeezing them all, turn on the heat and cook the meatballs thoroughly. If you can't finish the meatballs at once, you can keep them in water to prevent them from drying out and affecting the taste. The prepared meatballs are delicious when boiled into meatball soup, eaten directly, made into stews, hot pots, sliced and stir-fried or roasted with ingredients. Colorful ones are more attractive to children.