Ingredients

Main ingredients

60 grams of glutinous rice

60 grams of black rice

200 grams of pork filling

Accessories

Water chestnuts

4 pieces

Wolfberry

A little

Seasoning< /p>

Table salt

Half a spoon

MSG

Half a small spoon

Onions

20 grams

ginger

20 grams

cooking wine

1 tablespoon

light soy sauce

Sesame oil

1 tablespoon

White pepper

Half a teaspoon

Steaming —How to make black and white pearl meatballs

1. Wash the glutinous rice and soak it in water for more than four hours, drain it and set aside. Soak the black rice for four hours and cook until half-cooked. Drain the water before use

2. Beat the purchased meat filling with a rolling pin for three minutes before seasoning to make the meat filling firmer

3. Cut onion and ginger into mince and add to the meat filling

4. Add light soy sauce, cooking wine, sesame oil, salt, white pepper and MSG to the meat filling for seasoning and stir evenly

5. Wash the water chestnuts, peel them and cut them into small dices

6. Add the water chestnut dices into the meat filling and stir evenly

7. Use a spoon or handle Shape the meat stuffing into a ball and roll it on the glutinous rice. Let the meat ball stick to a layer of rice evenly, and gently press the surface with your hands so that the glutinous rice can stick firmly to the meat ball.

8. Place the prepared pearl meatballs in a basket, garnish them with wolfberry, and steam over high heat for 15 minutes. I put a piece of Chinese cabbage leaf in the basket, so that the steamed meatballs not only have the fragrance of the vegetable, but also make it easier to clean the container

Dish Features

1. When it comes to pearl meatballs, everyone Everyone is familiar with it. This is a very popular classic dish. Because of its beautiful appearance, it is not only eaten with the family, but also suitable for making at home banquets with guests and friends.

2. This dish perfectly combines grain and meat. The meatballs wrapped in glutinous rice do not feel greasy at all. The pearl meatballs we usually see are white and wrapped in glutinous rice. When I made it this time, I used half of the black fragrant rice to make "black pearls", and the effect was also good! However, it should be noted that black rice is not easy to cook after soaking. It is best to soak it for two hours longer than glutinous rice, or boil the black rice in water until it is half cooked before draining the water and wrapping the meatballs.