"Xiantao steamed three yuan", namely steamed meatballs, steamed tofu meatballs and steamed pearl meatballs (also known as plain clothes meatballs and glutinous rice balls). Originated in the Five Dynasties and Ten Kingdoms period.
The method of steaming tofu balls:
(1) Squeeze the tofu, wrap it tightly with clean cotton cloth, and squeeze out the water; 65g fat pork is cut into diced soybeans, lean pork 100g, and fish is chopped separately.
(2) Put drained tofu, diced meat, minced meat and minced fish into a bowl, add refined salt, pepper, monosodium glutamate, camellia and Jiang Mo, beat in eggs and mix well, then add dry starch, stir vigorously, squeeze them into 1 00g1ball by hand, put them into a cage one by one, and steam them over high fire for about 650.
Features: white and pure, soft and tender, fragrant and refreshing, never tired of eating.
Mianyang steamed pearl circle method:
Soak glutinous rice in clear water for 2-3 hours, and drain it with a dustpan for later use; Chop pork and fish, put them in a pot, add salt, Jiang Mo, chopped green onion, pepper and monosodium glutamate, beat in eggs and mix well, then add 450g starch and water, stir vigorously, squeeze them into balls weighing about 15g, and roll them up with sticky rice. When the balls are covered with sticky rice, put them in a steamer one by one (when rolling sticky rice, you can't use your left hand to avoid sticky rice sticking to the meat. If violet is used as the bottom of the dish, the glutinous rice will be white and crystal clear.
Features: white and crystal clear, soft and tender, mellow and refreshing.