Main ingredients: pork, glutinous rice. Accessories: mushrooms, winter bamboo shoots, green onions, ginger, vegetables.

Seasoning: starch, cooking wine, eggs, dark soy sauce, salt

Cooking process?

1. Wash the glutinous rice and steam it in a basket, chop the pork into mince, and dice the ingredients and set aside;

2. Take a large basin and put in the glutinous rice, minced pork, Stir the shiitake mushrooms and winter bamboo shoots evenly, add salt, monosodium glutamate, starch, dark soy sauce, and eggs and roll them into balls of the same size, put them into a six-heat oil pan and fry until the outside is hard, and the oil surface floats, take it out and set aside;

3. Steam until soft before serving, or add stock to the pot to simmer until soft and glutinous to thicken. Remove from the pot and serve on a plate. 100 grams of glutinous rice, 300 grams of lean meat, 25 grams of fat meat, and 1 egg. , a little each onion, cornstarch, MSG, salad oil, light soy sauce, and refined salt.

Wash the glutinous rice and soak it in water for 2 hours, then cut the lean meat and fat meat into pieces, add eggs, green onions, cornstarch, light soy sauce, and refined salt and stir together to make several meatballs. Dip in glutinous rice and steam for 15 minutes. Add a little sesame oil before eating, it is very delicious.

Recipe ingredients: minced meat, glutinous rice, minced green onion, minced ginger, wolfberry, mustard

Preparation method:

1. First chop the purchased meat into minced meat. , it is best to chop the minced meat yourself for this dish, because making meatballs requires relatively firm meat.

2. After mincing the meat, add some green onions, minced ginger and mustard to marinate together. Why do you need to add mustard? Woolen cloth? Because it is easier to stimulate appetite when eating spicy food in the summer, add an appropriate amount of salt and MSG and stir together. There is another thing to avoid here, which is not to add cooking wine, because when the meatballs added with cooking wine are steamed, water will come out. Not only will it affect the firmness of the meatballs, but the taste will also be greatly affected.

3. After rolling the meatballs, put the meatballs in the glutinous rice and roll them in a circle. Here to remind everyone, the glutinous rice here must be soaked in water overnight, because the steaming time of the glutinous rice is longer than that of the meat, so Soaking the glutinous rice in water overnight will make it easier to steam.

4. Put the meatballs rolled in glutinous rice into the pot, steam over high heat for 10 minutes and then take them out. Finally, garnish with some mustard and wolfberry grains, and you are done with a delicious and beautiful pearl meatball.

About 250 grams of lean pork; about 50 grams of fatty pork; 100 grams of Chinese cabbage; 75 grams of water chestnuts; 25 grams of green onions; 25 grams of green onion juice; 25 grams of ginger; 15 grams of ginger juice; 100 grams of egg white; 3 grams of soy sauce; 2 grams of salt; 2 grams of MSG; 5 grams of alcohol; 5 grams of starch (peas); about 10 grams of rapeseed oil; about 1 gram of tomato sauce;

1. Chop the pork first , put it in a basin, slowly add onion juice and ginger juice and mix well, beat vigorously in one direction, then add egg white and seasonings and stir, finally add in minced onion, ginger, water chestnuts, and Chinese cabbage hearts to make meatballs.

2. Roll a layer of raw glutinous rice around each meatball, place it on a plate, and steam it in a basket for 15 minutes.

3. Add soup stock to a spoon for seasoning, thicken with water starch, drizzle with oil, pour over the meatballs and serve. You can add some tomato sauce according to personal taste.