T'Ang Ts'U Niu Ju Wan Recipe
Ingredients
| Egg | 1 | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Lean beef | 1 pound, finley minced | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Chicken bouillon | ||
| 1 slice of canned pineapple, cut into 8 chunks | ||
| Cornstarch | 2 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Spinach | 1 pound | |
Directions
Make a batter of first 4 ingredients.
Shape meat into balls the size of a walnut and dip them into batter.
Heat oil and 1 1/2 teaspoons salt in a frying pan; fry balls until browned on all sides.
Remove to a shallow serving bowl and keep hot.
Drain oil from pan except for 1 tablespoon; add 1/3 cup bouillon and pineapple.
Heat thoroughly for about 3 minutes over low heat.
Blend next 4 ingredients with 1/2 cup chicken bouillon and add to pineapple; stir constantly until thickened.
Cook spinach and drain; put in a dish.
Arrange meatballs on spinach and pour the sauce over them.
Makes 4 servings.
Shape meat into balls the size of a walnut and dip them into batter.
Heat oil and 1 1/2 teaspoons salt in a frying pan; fry balls until browned on all sides.
Remove to a shallow serving bowl and keep hot.
Drain oil from pan except for 1 tablespoon; add 1/3 cup bouillon and pineapple.
Heat thoroughly for about 3 minutes over low heat.
Blend next 4 ingredients with 1/2 cup chicken bouillon and add to pineapple; stir constantly until thickened.
Cook spinach and drain; put in a dish.
Arrange meatballs on spinach and pour the sauce over them.
Makes 4 servings.
Chef
