Shiitake Mushroom and Winter Bamboo Shoot Meatballs

Prepare winter bamboo shoots and shiitake mushrooms, wash them and cut into pieces for later use.

Put the chopped winter bamboo shoots and shiitake mushrooms into a food processor and grind them into small granules.

Finely chopped shiitake mushrooms and winter bamboo shoots.

Chop the shiitake mushrooms and winter bamboo shoots into small pieces, put them into the meat filling and mix well. Add light soy sauce, salt, chicken essence, and pepper, and mix evenly. Light soy sauce is already salty, so remember to taste the saltiness before deciding how much salt to add.

Beat 2 eggs into the minced meat and mix together.

The mixed meat filling.

Take a small plate and pour a little cooking oil on it for later use.

After the water in the pot comes to a boil, turn to the lowest heat. Put on a glove on your left hand, dip a little cooking oil, grab a handful of minced meat, and squeeze a meatball out from the tiger's mouth. Hold a spoon in your right hand and scrape; a meatball is ready.

Use a spoon to put the meatballs into the hot water in the pot, remembering to use the lowest heat. The water should be in a state of nearly boiling, not fully boiling, to blanch the meatballs.

Drop the meatballs in one by one. Raw meatballs sink in the water at first, but gradually, the blanched meatballs will float. The water used to blanch the meatballs can be strained and used to make broth.

Just scoop out the dumplings that float to the surface.

Made a big bowl.

Once the meatballs have cooled, you can pack them into bags and freeze them in the refrigerator. You can take them out and eat them whenever you want, very convenient~