Steamed Meatballs with Lilies and Soybean Sheets

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Steamed Meatballs with Lilies and Soybean Sheets
Ivy NG, President, Hong Kong Nutrition Association, said, "Made up of protein-rich Ingredients, the dish is mainly cooked by steaming and boiling with no oil added. Vegetables bring out the freshness and lightness of meat."
Ingredients (Serve 6):
Egg2 pieces
Water1/2 medium sized bowl (about 110 ml)
Soybean Sheet150 gm (4 taels)
Fresh Lily75 gm (about 2 taels)
Pork30 gm (about 3/4 taels)
Prawn20 gm (about 1/2 taels)
Chinese Chive (flower stalk)1 stalk
Vegetables Leaves4 pieces
Chicken Broth2 tablespoons
Green Bell Pepper (chopped)1/2 tablespoon
Red Bell Pepper (chopped)1/2 tablespoon
Yellow Bell Pepper (chopped)1/2 tablespoon
Salt3/4 teaspoon
Sugar1/2 teaspoon
Cooking Method:
1.Beat eggs with water and salt (1/4 teaspoon). Steam egg until just done and set aside.
2.Mould soybean sheets into plum flower shape. Cut lily to similar shape and size.
3.Mince pork and prawn, add 1/4 teaspoon of salt and sugar. Mix well, divide into small meatballs.
4.Set the meatballs on top of soybean sheets, and then adhere lily along the side of the meatballs. Steam for 5 minutes.
5.Boil the Chinese chive flower stalk and vegetable leaves. Set aside.
6.Place the steamed meat balls on the top of the steamed egg. Bring chicken broth to boil, add 1/4 teaspoon of salt and sugar. Add a few drops of broth over the steamed egg. Garnish with Chinese chive and vegetable leaves aside.
7.Blanch the green, red and yellow bell peppers in boiling water and sprinkle on the top of the steamed egg.
Per Serving:
Energy (Kcal)120
Carbohydrate (gm)8
Protein (gm)10
Fat (gm)5
Sugar (gm)1
Sodium (mg)328
This recipe is provided by The Banqueting House
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
Extract from the CookSmart Issue 6