Salted egg yolk, meat floss, green balls

1. Add the starch to boiling water and stir evenly. (The recipe says it can be kneaded into a ball, but it didn't affect the subsequent operation. The water absorption of the powder may vary.)

Wash the spinach leaves thoroughly.

3. Heat half a pot of water, add baking soda and spinach, and blanch until soft.

4. Retrieve cold water.

5. Squeeze out as much water as possible from the spinach and chop it into small pieces.

6. Take 160 grams of spinach and put it into the blender. Add 160 grams of water and stir until a paste is formed. (It's very thick and needs to be stirred with chopsticks from time to time.)

7. Put spinach puree and rice starch paste into glutinous rice flour, knead them into balls, wrap them with plastic wrap, and let them stand for 30 minutes. (I forgot to put sugar, I don't have lard at home, and I didn't put it either. The filling oil content is relatively high, so it doesn't affect anything else.)

8. Steam the salted egg yolks until cooked, crush them, and mix them with minced meat and mayonnaise. Divide them into about 30 grams each, 12 pieces. I also made 6 bean paste fillings.

9. Take 40 grams of dough and knead it into a bowl shape.

10. Put in the filling.

11. Like making mooncakes, use the tiger's mouth to close the mouth.

12. Roll into small round balls.

13. Put it into the steamer.

14. Put boiling water into the pot, steam for 8 minutes, turn off the heat and simmer for 2-3 minutes, then remove from the pot.

15. Brush cooking oil immediately after serving to prevent it from drying out. (After cooling, wrap it with cling film to prevent it from drying and keep it soft and sticky.)

16. Finished product drawings.

17. Salty and delicious, personally think it's better than filling with bean paste.