Operation:

1. Wash the glutinous rice and soak it (I usually soak it the night before, at least 1 min if I'm in a hurry), and drain the soaked glutinous rice for later use.

2. Chop and cut the soaked mushrooms for later use; Wash carrots, peel them and dice them for later use; Chop onion and ginger into powder for later use.

3. Put a box of meat foam in the basin, add two ingredients, add seasonings, mix well and stir in one direction, and add chicken juice in stages to let the meat "eat" delicious chicken juice bit by bit. The meat stuffing is still sticky after mixing. At this time, put on disposable plastic gloves and beat the dough repeatedly in the basin (a bit like baking the dough). Repeatedly, when the meat doesn't stick to your hands, the stuffing will be adjusted.

4. After the Chinese cabbage is washed and drained, apply a thin layer of oil and spread it in the steamer.

5. Take 1 spoon as the standard, scoop up the prepared meat stuffing in the third place, put it in the palms of your hands, and beat it alternately with your hands. After the meat stuffing forms round balls, it is wrapped in glutinous rice at 65,438+0 and placed on the fourth Chinese cabbage, and so on.

6. Fill the steamer with water. After the fire boils, put it in a steamer with meatballs, cover it and steam for about 20 minutes, then turn off the fire. Open the steamer and steam for 3-5 minutes. Directly on the steamer or on the fresh leaves.