Preparation materials:

A small piece of tender tofu, a handful of mung bean rice, 200 grams of meat stuffing, a tomato, a spinach and an egg.

Prepare seasoning:

A little oil, a little salt, a little soy sauce, a spoonful of dried starch, a small piece of ginger and a little pepper.

Production process:

1. Chop some beans and rice, chop ginger and mix with meat stuffing. Add an egg, add a little salt, soy sauce, pepper and dried starch, stir together, cut tofu into small pieces, diced tomatoes, washed spinach, blanched in hot water and fished up for later use.

2. Add enough water to the pot, a little oil, diced tomatoes and tofu to boil.

3. After the water is boiled, turn to low heat, let the water boil slightly, add the remaining bean rice, then rub the bean rice minced meat into balls with your hands and spoon, put them in the pot, then turn on the fire, and turn off the fire immediately after adding spinach.

4. Serve it in a bowl while it is hot.

Tip:

1, don't chop too much bean rice, or the made meatballs won't see the green of bean rice, which is not good enough. But too thick bean rice and meat stuffing won't stick together.

2, the rest of the whole bean rice does not like or can not be added. If calcium absorption is considered, spinach can be replaced by other green leafy vegetables.

Don't cook meatballs for a long time, or they will get old. Use a small fire when making meatballs to prevent them from getting old.