Making method of bean dregs meatballs;
Prepare materials
Bean dregs 100g, lean pork 100g, glutinous rice 50g, fresh shiitake 50g, diced carrot 20g, ginger 10g, onion 20g, 2 teaspoons of soy sauce, salt 1 teaspoon, white pepper 1/2 teaspoons, and vegetable oil.
Start making:
1. Wash glutinous rice, add clear water without glutinous rice, and soak for 2 hours.
2. Wash the lean pork and cut it into small pieces.
3. Peel onion and ginger, wash and chop.
4. Wash fresh mushrooms and cut them into cubes.
5. Put lean pork, onion, ginger, fresh diced mushrooms, soy sauce, salt, white pepper and vegetable oil into a cooking machine, stir until the ingredients are fine and take them out.
6. Add bean dregs and diced carrots and stir in one direction.
7. Take a proper amount of stuffing and knead it into a ball with the palm of your hand, and roll it in the glutinous rice several times to make the stuffing and glutinous rice grains stick together evenly.
8. Add a proper amount of water to the steamer, add meatballs after boiling, and steam for 10 minutes.
skill
1 bean dregs are the residue left over from soybean milk beating, which contains more water, and the water content of bean dregs varies from family to family. When making stuffing, the amount of bean dregs should be adjusted according to the state of stuffing. The stuffing should be neither thin nor thick, and it can be rolled into a complete ball in the palm of your hand.
A dish contains meat, beans, vegetables and rice. Rich in ingredients, it can be eaten as a staple food, which is very suitable for babies.