Shepherd's Purse Balls: The delicious round ball soup that evokes spring

Overview

In March, spring comes and flowers bloom, and everything begins to revive. Various fresh vegetables are also on the market one after another. There are three fresh vegetables in spring: shepherd's purse, Chinese cabbage, and Chinese cabbage. These three types of cool-land vegetables have experienced the test of cold winter and are competing to grow taller with the arrival of warm spring. Therefore, they are the first vegetables in spring. Among these three vegetables, shepherd's purse is the best. As the saying goes: March 3rd, shepherd's purse is the panacea. Shepherd's purse smells slightly fragrant, and its thick root system and delicate leaf buds show its petite and lovely temperament, proud of the snow and wind. It has a fresh taste, rich nutrition, and is a rare food therapy and health-care product. It is well deserved to occupy the top spot among the three vegetables. There are also many ways to eat shepherd's purse, and it can be used to decorate the table in both meat and vegetable cooking. Shepherd's purse likes oil and fishy taste. When making dishes, you can add more oil and fishy taste to enhance the attractive fragrance of shepherd's purse. Try to add as little garlic and ginger as possible to destroy the unique taste. [Shepherd's Purse Balls] Blanch the shepherd's purse and mince it, stir it with the pork and beat well. Put it in a pot with warm water to make small balls. Remove the foam and sprinkle with a few pieces of seaweed to garnish. Pour a few drops of sesame oil to enhance the taste and make an appetizing round ball soup. The soup is soft, the taste is fresh, the meatballs are mixed with a little green, and the presentation is pleasing to the eye. The fresh taste in your mouth caresses your taste buds and evokes the feeling of spring deep in your mind, which makes it dubious as a panacea.

Tags

• soups
• egg white
• pork
• seaweed
• shepherd's purse
• starch
• vinegar
• salt
• sesame oil

Ingredients

Steps

1. 1 Remove the dead leaves from shepherd's purse, wash them, blanch them in water, cool them, and drain them

   

2. 2 Chop water-controlled shepherd's purse, add a little salt, starch, egg white and minced pork, mix and beat well

   

3. 3 Heat the water in the pot. Shape the meat into small balls and bring to a boil. Skim off the foam and add a small amount of seaweed and sesame oil.