? Glutinous rice balls, both fresh and tender meat and fragrant glutinous rice, are a delicious food that many people like to eat. It can be used as both a dish and a staple food. It's not difficult to do this. Mastering the two steps will ensure your success. First, the glutinous rice should be fully soaked and soaked in water in advance, and it will be soft and not hard after steaming; Second, the meat stuffing is adjusted to your own taste, and less soy sauce is put to prevent the gravy from seeping into the rice grains and affecting the appearance of glutinous rice. The following is the introduction.

glutinous rice lotus root meatballs are prepared with ingredients.

Materials: pork stuffing, lotus root, glutinous rice, soy sauce, soy sauce, salt, shallots and ginger.

Production process:

1. Soak a bowl of glutinous rice in advance for at least 4 hours; Pork stuffing is ready, fat and thin as you like, slightly fatter and more fragrant, pour a little soy sauce and light soy sauce to taste, and a little salt; Stir evenly;

2. scrape off the skin of a section of lotus root, and wash shallots and ginger; Try to choose the lotus root with both ends sealed, clean and unpolluted in the lotus root hole;

3. Slice the ginger and soak it in cold water. Take Jiang Shui instead of shredded ginger for a while;

4. Chop the shallots;

5. lotus root is sliced first, then shredded, and finally chopped;

6. Add shallots and Jiang Shui into the meat stuffing bowl;

7. Mix the minced lotus root with the minced meat evenly; The broken lotus root contains starch, so there is no need to put it extra;

8. Remove the water from the soaked glutinous rice, which can be boiled in soup or porridge;

9. Take a piece of minced meat, make it into balls with your left and right hands, then put the balls into a glutinous rice bowl, roll them all over with glutinous rice, and then gently press them with your left and right hands to make them firm;

1. All the meat stuffing is finished in turn and packed on the plate;

11. put into a steamer and steam for 1-15 minutes after SAIC. adjust the time according to the size of the meatballs. Sprinkle a little chopped chives after the pan, and eat. You can try it.

Cooking tips:

1. Long or round grains can be used for glutinous rice, but it must be completely soaked several hours in advance, so that the glutinous rice will not be hard after steaming;

2. The meat stuffing with a little fat is very fragrant, and the proportion of seasoning can be adjusted according to your own taste.