Crystal shepherd's purse balls

Crystal shepherd's purse balls

Introduction:

"The crystal balls made by others are very beautiful and attractive. Looking at the simplicity, it's not like that when you do it yourself. The starch is not wrapped very well, and the effect is much worse. It's a bit exaggerated to say that it's crystal. What's comforting is that although there is a little difference in sales, the taste is pretty good. "

Production steps:

Step 1: wash shepherd's purse, blanch it in a boiling water pot, remove it from the water, squeeze out the water, and chop it.

Step 2: add minced green onion, minced ginger, salt, pepper powder, Capsella, stir hard.

Step 3: put starch into the plate, squeeze the meat into balls, put them into the plate, and let the balls be covered with starch.

Step 4: put the ball into the boiling water pot and take it out after floating.

Step 5: put it on the plate again and wrap it with starch.

Step 6: put it into the boiling water pot again, the surface of the ball is transparent, and cook it.

Step 7: it's a bit exaggerated to say it's crystal.

Materials required:

Pork stuffing: 500g

Shepherd's purse: 500g

Starch: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Pepper powder: right amount

Note: after wrapping the ball with starch, pat it with your hand to make the starch firm.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh