Steamed Yam Meatballs

The chicken, duck and fish meat are indispensable for the Spring Festival. If you use the traditional method of frying and stewing, it is estimated that it takes at least two hours to prepare a table of dishes. So make full use of the kitchen utensils at home and use all the Chinese cooking methods. The steamed dish I brought here today has only the same ingredients as yam and pork. It took a little care to use the ordinary ingredients to make the restaurant look immediately. Friends familiar with me know that I usually do more steaming. Compared with deep-fried, steamed dishes are refreshing, less fat intake, less nutrient damage, and better digestion and absorption. Steamed dishes do not mean that there is no taste, nor does it mean that they are not tasty. Yam has the effect of strengthening the spleen, and its starch content is also higher, which can replace part of the staple food.

How to make steamed yam meatballs?

Step 1

Prepare all the materials. From right to left are the main ingredients, and seasonings; green garlic leaves can be replaced with chives, starch can be sweet potato starch, or corn starch; meat filling should be lean.

Step 2

Squeeze one end of the yam, scrape the epidermis with a knife, and then rinse it with water to prevent oxidation; the saponin contained in the yam skin or the plant alkaloid contained in the mucus will cause itchy skin, so avoid skin during treatment when you encounter it, in addition to discarding a small piece at the end. You can also wear kitchen gloves to operate.

Step 3

Cut the yam into slices about 8 mm thick.

Step 4

Take a large flat plate, hold the mountain pills with chopsticks or pinch the mountain pills in a circle along the plate. Not all the mountain pills are round, so as far as possible, let the round heads be exposed and look beautiful. There is mucus on the film, it is difficult to hold the plate with chopsticks, so you can use your fingers to assist.

Step 5

Put the yam scraps and green onions into the meat grinder.

Step 6

Put the meat stuffing, starch, soy sauce and salt into the meat grinder.

Step 7

Mix all the ingredients together; there is a small amount of liquid in the yam and scallion, which can be quickly boosted after being minced and stirred without adding water.

Step 8

Use a small spoon to scoop up the appropriate amount of meat filling, and then use chopsticks to form a small ball; as mentioned before, the saponin contained in the yam skin or the plant alkaloid contained in the mucus will cause itchy skin, so avoid direct hand contact on minced meat.

Step 9

Place the meatballs in the circle formed by the yam. The size of the meatballs can be adjusted according to your preference and the amount of meat.

Step 10

Put the prepared yam meatballs into the steamer; use a large steamer to steam it on the fire for 12-15 minutes. You can adjust according to the thickness of the mountain pills and the size of the meatball.

Step 11

When the yam meatballs are about to come out of the pan, boil the yam juice: 10 grams of oyster sauce, 20 grams of soy sauce, 15 grams of starch, and about 150 grams of water in a small pot. The pulp becomes transparent and can be turned off.

Step 12

The steamed yam meatballs come out of the pot immediately, drizzle the yam juice on the yam pills and meatballs, and sprinkle with a little green garlic leaves or chives. The aroma is pungent, the meatballs are firm and the taste is greedy. The yams are soft and sweet. An oil-free and salt-free “salvation” is suitable for men, women and children, especially the elderly who care about health.

Yam is easy to oxidize after scraping the skin. It will be slightly better after flushing, but in the process of steaming, some skin will appear black spots. This is normal and does not affect consumption. If you accidentally get yam mucus on your skin, you can roast it on the fire, or apply some vinegar to ease it. Don’t scratch it with your hands, otherwise it will enlarge the itchy area. The minced meat is divided into small meatballs, which are easy to cook and convenient to hold; the steaming time depends on the thickness of the mountain tablets, the size of the meatballs and the firepower. Hope you like the steamed yam meatballs.