Millet can nourish Yin and enrich the blood according to Chinese traditional medicine. Though this dish is made of meat, it’s with less oil and lower fat.
Difficulty: assistant (intermediate)
Cooking time: 10-30 minutes
Ingredients: 20g millet; 40g porkburger; half a piece of firm tofu
Seasonings: some ginger; 1tsp of sesame oil; 2tbsp of salt; 1tsp of cooking wine; 1/2tsp of ground pepper
1. Elutriate the millets and soak in clean water. The longer they are soaked, the more easily they are cooked. This step can be done in advance. Clean the pork, and chop into smashes together with old ginger. I added 40g pork smashes.
2. Clean the firm tofu, drain water off and smash it. Mix the tofu and pork smashes evenly, and add sesame oil, salt, cooking wine and ground pepper.
3. Stir the mixed ingredients evenly. Then start to drain water out of the soaked millet.
4. Sprinkle 1tsp salt into the millet and mix it evenly. Roll round appropriate meatballs with hands, and then cover them with millet.
5. Put some water into a steamer and bring into boiling. Add well-made millet meatballs and steam them for 30 minutes. You can adjust the time of steaming according to the size of the meatballs. Mine is relatively big, so it took longer time.
You can adjust the time of steaming according to the size of the meatballs. If you think meatballs are too lightly-flavored, you can dip some soy sauce.