Pearl rounds of home practices are as follows:

1, prepare pork.

2, onion and ginger water soak on the way to take your hand inside a pinch, the flavor of ginger and green onion maximum dissolved into the water, I am to the children and the elderly most are not like to eat ginger, so do not put onion and ginger, put some onion and ginger water into it.

3, meat put, salt, monosodium glutamate, white pepper, 13 incense, onion and ginger water, cooking wine, stir.

4, stirring well after, add an egg.

5, the egg slowly stir, do not stir the egg hair, gently mix well.

6, after mixing well put starch, I put a little too much, but this look at their own casually put can not be too much.

7, starch mixing on the strength of the later, the ball rolled into a round into the rice a roll on the line.

8, less to say a step, I soaked the rice overnight, in fact, soak 3.4 hours on the line, but my family is one and a half years old children to eat and the elderly to eat I soak a little longer, soak a long time rice is good to steam.

9, I am water to put the pills on the steamer, put on the pot after the gas began to count the time, I steamed for 20 minutes, I got two cages so the steam time a little more, generally 15, to 20 minutes, the fire open to medium heat.

Pearl round introduction:

Pearl round is a famous snack in Shinyang, Hubei, is one of the famous "Shinyang three steam". Shinyang pearl rounds are made of thin pork and fat meat, then rolled with glutinous rice steamed into the rounds, after the rounds are steamed, the outside of the sticky whole grain of glutinous rice glowing oily, shaped like a pearl, hence the name.

Shinyang steamed dishes are mostly served as a feast, so there is a custom in the Jianghan Plain that "no invitation is given to the guests if they don't go on the lattice (referring to the steamer lattice)". This dish is mostly served in a small steamer, the traditional steamer is generally about 17 centimeters in diameter, compact and refined, commonly known as "stack cage".