Millet and wild vegetable meatballs
Overview
Millet is a traditional healthy food and can be used alone to make rice and porridge. Millet is one of the main foods in the north. In many places, it is the custom to eat millet porridge for dinner. Millet is rich in nutrients, but like other grains, the protein in the protein is too low in lysine, so this time it is paired with shepherd's purse and pork, which not only increases nutrition, enhances the umami taste, but also increases the taste. This method was inspired by kneading Liao ginseng with millet. Liao ginseng is not common at home, so I improved it and this dish appeared. It tastes good.
Tags
Ingredients
Steps
-
Pick and wash the shepherd's purse.
-
Blanch it in a pot of boiling water for about 2 minutes, drain it into cold water and squeeze out the water.
-
Cut into fine pieces (reserve some shepherd’s purse leaves for later use)
-
Add salt, cooking wine, minced ginger, pepper, light soy sauce, egg white, and 2 tablespoons of water to the minced pork and beat vigorously in one direction. Pour 2 tablespoons of vegetable oil and stir evenly.
-
Pour in the chopped shepherd's purse and mix well. Set aside.
-
Boil millet in a pot of boiling water for about 5 minutes.
-
Drain and set aside.
-
Pour an appropriate amount of boiling water into the pot, squeeze out the meatballs with a tiger's mouth and put them into the pot.
-
Remove until everything is cooked and set aside.
-
Skim off the foam in the soup in which the meatballs are cooked, add the boiled millet and simmer over low heat until the millet blooms.
-
Add meatballs, appropriate amount of shepherd's purse leaves and cook over high heat for about 2-3 minutes.
-
Add appropriate amount of salt and wolfberry.
-
Remove from the pan.
-
Finished product.
