melt alkaline
mix in water w/ one direction add in everything in order, mix well at each step after mixing in salt, it should stick together easily mix in egg and corn starch lastly, add in alkaline water * the order is arranged in terms of whether it causes protein to solidify (salt does that, so make sure it gets mixed in the last so that other flavors can penetrate thru beforehand)
add minced scallion and ginger on top, pour sesame oil over them, mix well, then mix in with meat
if has dried scallop, mince and add in w/ sesame oil, then mix in with meat add some cooking wine
if too much, freeze and defrost before use if make dumplings 🥟 or bao-zi, add some dark soy sauce for color if eat as boiled/stewed meatballs or wontons, this recipe works if use for fried meatballs, add some cornstarch
if rest for 1–2 hours or even overnight in the fridge before use, the texture is even better
set up a pot of 500 g cold water, squeeze in meatballs, add 5 g salt and some pepper to boil - for very small meatballs, once they float up, should be ready to serve
in another pot, add some sesame oil in the water. after boiling, add in mushroom and half of cilantro after boil again, add in baby bok choy for 40 s
in the serving bowl, have uncooked cilantro and some sesame oil, add in the drained veggies. remove some foams from the meatball pot and then pour it in (broth + meatballs)
* mushroom has vitamin D meat provides calcium, and greens provide Mg. (essential to have with Calcium) * if possible, add in some shellfish powder (contains succinic acid, the only natural source for it) "from 老飯骨: 800克絞成肉餡，一邊攪動，一邊倒入400克水、2.4克白芷、12克胡椒粉、12克糖、10克味精、12克鹽、30克澱粉、1個雞蛋和一點鹼水，最後再放點蔥薑末和15克香油攪和均勻； 油菜心一開二，口蘑切片，香菜切碎備用； 小干貝粒打碎，加緊肉餡裡，再倒點香油和5、6克料酒，攪拌均勻，最好能放在冰箱裡冷藏1-2小時； 準備一鍋冷水，把肉餡擠成小丸子放進去，直接上火煮，加點胡椒粉和5克鹽；另起一鍋，水里來點香油，水開了先倒入口蘑片，再煮開後倒入油菜心； 湯盆裡放一半的香菜和香油，撈出煮好的菜心和蘑菇，倒入煮好的丸子和湯，撒上另外一半香菜"