Your children don't like vegetables? Your children don't like meat? The child is picky about food and the mother is very nervous. But children love to eat colorful food, so let's eat colorful vegetable balls! Rich vegetables and colorful colors, I believe children will like them. Solve two picky eaters at once.

How to make rainbow vegetable balls? Prepare 1 spinach, 1 bean sprouts, 1 soaked black fungus, 1 peeled carrots. Blanch the washed spinach and black fungus separately to squeeze out excess water. Shred carrots and fungus, and cut spinach for later use. Beat 2 eggs well, pour them into a hot oil pan and stir-fry over medium heat for later use.

Pour a little oil into the pot, add carrots, spinach, fungus and bean sprouts when the oil temperature is seven, stir well, then add eggs, 1/4 tbsp salt, 1 tbsp soy sauce, 1/2 tbsp oyster sauce and 1/4 tbsp spiced powder, stir well, and take out vegetables. Dig 2 spoonfuls of vegetable stuffing and wrap it in the wonton skin. Fold the four corners of the wonton skin and close it slowly (I used about 16 of the wonton skin here). Steam in a steamer for 5 minutes.

Cooking skills of colored meatballs Don't cook vegetable meatballs for too long, just medium ripe, and put enough salt in the meatballs. The taste of the finished dish should not be too heavy, highlighting the original flavor of the vegetable, which is more in line with the natural, refreshing and fresh nature of this dish. The ingredients of meatballs can be adjusted at will. Vegetable balls are cooked well, just fry them until they are slightly yellow. It is difficult to buy food if the quantity is too small. In fact, you can buy more, and the rest can be made into dumpling stuffing, or fried with colorful diced meat, or a colorful pastoral pizza is also excellent. Small potatoes cooked with colorful vegetable balls are peeled and pressed into mud with a spoon. Chop celery into powder, dice carrots and pickled mushrooms, peel garlic and smash. Add cooking oil to the wok, stir-fry minced garlic, then add diced mushrooms and stir-fry until cooked. Add diced carrots and stir-fry until cooked. Put corn flour into mashed potatoes and mix well, then add celery, mushrooms and carrots, then add salt, chicken essence, a little sugar and sesame oil and mix well. Knead the dough the size of a ping-pong ball, stick corn kernels on the outside and put them evenly on a plate. Steam the dough in a steamer for about 15 minutes. It can be eaten after cooling.