Accessories: appropriate amount of shallots and ginger.
Ingredients: cooking wine, salt, spiced powder and raw powder.
Step 1: the glutinous rice is washed and soaked for 2-3 hours in advance;
2. Wash and soak glutinous rice for 2-3 hours in advance;
3. Add Jiang Mo, cooking wine, salt and spiced powder into the meat stuffing, and stir in the same direction until evenly mixed;
4. Add eggs and stir well until the meat becomes firm;
5. Add raw flour and stir evenly;
6. Cut the onion into powder, cut the water chestnut into small dices the size of mung beans, add the meat and stir well;
7. Stir the meat stuffing;
8. Knead the meat stuffing into balls of moderate size by hand;
9. Roll the glutinous rice in a circle and gently press the glutinous rice with your hands to make the glutinous rice tightly wrapped on the surface of the meatball;
10, steaming a layer of zongye in a cage, and steaming the prepared meatballs in the cage;
1 1. Put the steamer on the boiling pot and steam the meatballs for 20-25 minutes.
skill
1, it is best not to put seasoning, otherwise the steamed pearl balls will not be as white as pearls;
2, glutinous rice is best to use round glutinous rice, which will be more like pearls;
3. In addition to water chestnut, other vegetables such as lotus root can also be added.