T'Ang Ts'U Niu Ju Wan
|All purpose flour||2 Tablespoon|
|Lean beef||1 Pound, finely minced|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Canned pineapple slice||1 , cut into 8 chunks|
|Soy sauce||2 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
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.