Steamed Truffle Meatballs

Overview

There were two truffles left in the refrigerator, and I felt like I was at my wits end. After wrestling with several plans in my mind for a long time, I finally decided to take the civilian route and turn it into steamed meatballs. Without him, it is relatively simple, trouble-free and time-saving. Buy ready-made minced pork, cut the truffles into fine pieces, then mix them together into balls and steam them. The carrots on the bottom are purely for decoration. The tiny black truffles were embedded in the meatballs, which looked ordinary, not as shiny and translucent as the previous Sydney meatballs. The truffles had little moisture and the meatballs were a bit dry, but that was fine. Although not juicy enough, they tasted delicious. . . .

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• chicken powder
• egg
• ginger powder
• minced pork
• starch
• truffle
• carrot
• chopped green onion
• pepper

Ingredients

Steps

1. 1 Ingredients: 120 grams of minced pork, 50 grams of truffles, 20 grams of eggs, half a carrot, 2 grams of chicken powder, 5 grams of starch, a little minced ginger, a little chopped green onion, a little pepper

   

2. 2 Wash and chop the truffles, wash and cut the carrots into round slices, beat the eggs and set aside.

   

3. 3 Pour minced meat, starch, egg liquid, chicken powder, and pepper into a bowl, stir evenly,

   

4. 4 Add chopped truffles and minced ginger,

   

5. 5 Stir thoroughly until smooth.

   

6. 6 Form into balls of about 15g each and shape into balls. Arrange on top of the carrot slices and place on a plate.

   

7. 7 Put into a pot of boiling water and steam for about 8-10 minutes.

   

8. 8 Turn off the heat when cooked,

   

9. 9 Take out of the pan and sprinkle with chopped green onion