New way to eat millet❗️Steamed yam and millet meatballs❗️Strengthens the spleen and stomach and aids digestion, suitable for all ages❤️
Overview
I often make steamed meatballs for my two children, made with glutinous rice, rice, or millet, with yam, mushrooms, carrots, etc., which strengthens the spleen and stomach. The meat is not woody and is easy to chew without clogging the teeth. Both adults and children love to eat it.
Tags
Ingredients
Steps
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Prepare the minced pork (three fat and seven lean), a section of iron rod yam, green onions, and millet and soak them for 3 hours in advance.
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Add an appropriate amount of water to the pot, peel the yam, put it into the water and boil it for 6-7 times, then remove it when it is mature.
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Add one egg white, salt, sugar, white pepper, ginger powder, oyster sauce, light soy sauce, corn starch and appropriate amount of water to the meat filling.
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Stir evenly in one direction until the meat filling has resistance and becomes sticky. The meatballs produced in this way will be delicious.
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Chop the yam and add it to the meat filling.
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Add a spoonful of sesame oil, mix well and set aside.
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Remove the moisture from the millet and put it on a plate. Squeeze out the meatballs with your hands and put them into the millet.
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Let each meatball be evenly wrapped with millet, as shown in the picture.
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Place steaming bun paper in a steamer or brush a plate with oil. Steam for 25-30 minutes after all operations are completed.
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These are steamed millet and yam meatballs.
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The meat filling is tender, fragrant, soft and glutinous.
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Yams strengthen the spleen and stomach, and paired with pork and millet, the nutrition is balanced.
