Jiangsu Fresh Meat and Spinach Soup Balls
2024-06-13 14:59:34 213
![Jiangsu Fresh Meat and Spinach Soup Balls](https://i3.meishichina.com/attachment/recipe/2017/10/16/20171016150812782250113.jpg?x-oss-process=style/c640ms)
Last time, I mentioned that in my hometown, when there are some big family events, there is a custom of preparing "cakes", "zongzi", "tuan", and "yuan", which should be considered the most traditional custom. Nowadays, many families no longer follow these practices< br>
Details of ingredients
Technique
Steps to make Jiangsu Fresh Meat and Spinach Soup Balls
- 1. Bring water to a boil in a pot, add a little oil and salt, pour spinach into the pot, blanch, and then add cold water.
- 2. Squeeze the spinach dry and chop it into small pieces for later use.
- 3. Add ginger juice, cooking wine, and pepper to the meat filling to remove any fishy or unpleasant odors.
- 4. Add salt, chicken essence, sugar, and light soy sauce for seasoning.
- 5. Soak the sea rice in warm water, drain it, and chop it into small pieces for later use.
- 6. Put chopped dried tofu, spinach, dried sea rice and chopped green onion into the meat, add oil and sesame oil, and mix well
- 7. Add hot water to glutinous rice flour to form dough, cover it with wet cloth and leave it for 10 minutes
- 8. Roll the dough into long strips, take out a piece of dough and roll it into the shape of rice dumpling, then flatten it, wrap it in the filling, and squeeze the mouth tightly.
- 9. Take a little natural pigment, add red dots, and steam in a pot.
- 10. Steam over high heat for 30 minutes, turn off the heat, let it sit for 2 to 3 minutes, then remove from the pot.