Two-color love meatballs
By VicentaLakin
Recipe Recommendations
- chicken breast 300 grams
- spinach 100 grams
- carrots 100 grams
- starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- skills
- an hour
- ordinary
Steps for Two-color love meatballs
1
Prepare spinach, carrots, and chicken breast.
2
Remove the stems and membranes of chicken breast meat.
3
Chop the processed chicken into minced meat.
4
Put the minced chicken in two bowls, squeeze the spinach and carrots into juice respectively; leave half of the carrots for later use.
5
Pour a small amount of spinach juice into a bowl and use chopsticks to stir vigorously in one direction.
6
Wait until it becomes sticky, add a little juice and continue to beat in one direction.
7
After adding the spinach juice for the third time, the color became darker and darker.
8
Wait until the minced meat absorbs enough spinach juice, add appropriate amount of salt and continue to beat vigorously.
9
Add starch and continue to beat hard. This is really hard work. Just add a little bit of starch. Add too much and there will be no meat flavor.
10
Heat a pot of water in the pan, don't let the water boil away, just keep it at 80 degrees.
11
Squeeze the minced chicken into small meatballs and put them into the pot. Keep the water temperature in the pot at about 80 degrees and slowly raise them.
12
Make yellow chicken meatballs in the same way and place them into the pan.
13
Remove and drain the cooked meatballs.
14
The remaining carrots are cut into slices with a knife and pressed into hearts with a new mold.
15
Put the chopped carrots into a pan and blanch them out.
16
Remove from another pan, add oil, add carrots, stir fry, and add a little salt.
17
Add the cooked meatballs and stir fry.
18
Add appropriate amount of wet starch and stir-fry quickly until transparent, and serve.Two-color love meatballs Make Tips
1. When beating, add the juice a little bit, add less first, wait until the chicken has absorbed all the juice, add appropriate amount, and continue to beat.
2. Don't add too much dry starch, because if you add too much, there will be no meat aroma.
3. After adding salt, be sure to maintain a rapid stirring action, otherwise the water will easily drain out and your efforts will fall short.
3. When cooking meatballs, don't let the water boil away. The meatballs will easily explode when boiling them.
2. Don't add too much dry starch, because if you add too much, there will be no meat aroma.
3. After adding salt, be sure to maintain a rapid stirring action, otherwise the water will easily drain out and your efforts will fall short.
3. When cooking meatballs, don't let the water boil away. The meatballs will easily explode when boiling them.