Pearl meatballs is a more well-known specialties, it has a very good nourishing Yin moist dry effect, with nourishing the essence of the actual effect, in the level of moistening the lungs, lungs and coughs can also give full play to a certain effect, it is generally required for the food for the rice, in addition to meat paste and its red wine and other food, the method of preparation is also very simple, in the case of dumplings stuffing, be sure to a direction on the force, the rice should be 12 bells up and down, and then subsequently carry out the making.

Practice of the real pearl meatball

Practice one

1. Add the minced pork with rice wine, salt, chicken essence and green onion and ginger water, and mix vigorously to turn into a dumpling filling.

2. Soak the rice in cool water for 12 hours, or warm water for 3 to 4 hours, so that it absorbs moisture and rises, drain off the water, and then spread it in a plate, and then grab the meat filling and squeeze the meat rounds, and then put it into a layer of rice rolled on the rice, put it into another plate, and then put it on the cage to cook it (about 5 to 6 minutes of steaming).

3. Another pickled fish hot pot (small spoon) with curry sauce, salt, chicken essence, sugar, boiling, tap water starch water starch thickening, so that into a light yellow smooth sauce, pouring on the meatballs into both. [1]

Style two

1, rice soaked in tap water for 2 minutes up and down. The first thing you need to do is to make sure that you have the right ingredients. ( The salinity of the dumpling filling can be clarified by smelling, generally feel the smell of incense, salt taste is enough. You can also try to fry a little bit of the way to taste. )

2, add the appropriate amount of dumpling filling shaping beauty dough, on the surface of the even over a layer of soaked rice, placed on a plate, this step does not need to sprinkle green onion. ( That way to solve all the dumpling filling. )

3. Add water to the pot, bring to a boil, and then place the dish with the meatballs on the pot and steam for 20 to 25 minutes. If you have 5 minutes left, sprinkle with green onion and cook until done.

4. Serve in the pot.

Cooking key points to prepare

1. rice as much as possible with cold soak water rise, perfect the particles can be rounded and bright.

2. Steaming on the cage, use fire enough steam, quickly appropriate. Steaming time is not suitable for too long, break raw can, then the meat round more tender.

3. curry sauce as far as possible with the first round onion (chopped puree) burst pot for a while, the aroma is more intense.