Glutinous rice 100g pork stuffing 200g

Mushrooms, 5 carrots, 1 egg, 1 egg (only eat protein)

20g chopped green onion, 20g Jiang Mo.

2 tablespoons sesame oil (30ml) cooking wine 1 tablespoon (15ml) 2 tablespoons soy sauce (30ml).

Salt 1/2 teaspoon (3g) chicken essence 1 teaspoon (5g).

Exercise:

1) Wash the glutinous rice 5 hours in advance, soak it, take it out and drain it for later use. Soak mushrooms in warm water at 40℃, then wash and chop them.

2) Wash the onion and ginger and cut into powder. Peel carrots, wash and cut into pieces. Put the meat stuffing into a bowl, add minced onion and ginger, sesame oil, soy sauce, salt and chicken essence, stir well, and marinate for 15 minutes. Then add egg white, mushroom powder and carrot powder, and stir the garland in the same direction with chopsticks.

3) Knead the meat stuffing into small balls by hand, put them into glutinous rice and roll them with a layer of rice, and gently press the surface by hand to make a part of glutinous rice press into the meat stuffing.

4) Put the prepared pearl balls into a steamer or plate, and steam over high fire for 10 minute.

Super wordy:

* * According to your own preferences, change glutinous rice into purple rice to make it, which is the legendary black pearl ball.

* * Because glutinous rice is white, in order to ensure the beautiful color after steaming, don't use soy sauce when mixing meat stuffing, just use soy sauce.

* * Before steaming, put a layer of vegetable leaves on the steamer or plate. After steaming, it won't stick to the plate, it's easier to take, and it has the smell of vegetables.

* * This pearl ball can be eaten directly or dipped in sauce. It is said that steamed fish with soy sauce and sesame oil makes a good sauce. )