Spinach meatballs
By MelvinCassin
My husband likes to eat meatballs made with meat paste very much, which is more fragrant than ready-made meatballs bought in the supermarket. What I am best at is cabbage meatballs and tofu, but the cabbage in Northeast China seems to be frozen. After going to the supermarket several times, the cabbage was not good, so I had to use spinach instead. Don't put tofu when making spinach meatballs, as if eating the two together is not good for your health. Cooking cabbage meatballs, tofu and spinach meatballs is basically the same. It is very simple and I believe everyone can know it.
Recipe Recommendations
- spinach 1/2 jin
- meat 1/2 jin
- salt a little
- chicken essence a little
- cooking wine a little
- soy sauce a little
- ginger appropriate amount
- onion appropriate amount
- sour and salty
- steamed
- half an hour
- simple
Steps for Spinach meatballs
1
Buy half a catty of meat filling and eat it for two people. 5 yuan will be enough. If there is no meat filling, buy some fat and lean meat and chop it up.
2
Add appropriate amount of Zanthoxylum bungeanum water, a little cooking wine, soy sauce, appropriate amount of salt, cut more shredded ginger, and a little sesame oil, mix well until flavor.
3
Pour a little oil, add spring onion and ginger, stir fry fungus, pour into boiling water.
4
After the water boils, use a spoon to dig up the meat filling, form a ball and place it into the pan.
5
Cook for about 5 or 6 minutes. After the meatballs change color, add the chopped spinach, add a little salt, and chicken essence.
6
After the spinach is cooked, take a little sesame oil out of the pan.