How to make steamed pearl balls

1. Wash and soak the glutinous rice ((I personally like to use Thai suya glutinous rice. I usually soak it the night before. If I am in a hurry) Soak for at least 1 hour), drain the soaked glutinous rice and set aside;

2. Chop the soaked mushrooms into dices and set aside; wash the carrots (or choose water chestnuts, lotus roots, etc.) Peel and chop into cubes and set aside; mince green onion and ginger and set aside;

3. Put a box of minced meat in the basin, add 2 ingredients, add seasoning, mix well and follow one direction Stir, add the chicken juice in batches, and let the meat "eat" the delicious chicken juice little by little. The stirred meat filling is still a little sticky. At this time, put on disposable plastic gloves and knead the meat repeatedly. Beat it in a basin (similar to baking dough) and repeat it several times. When the meat is no longer sticky, the meat filling is ready.

4. Wash the Chinese cabbage and drain the water, then spread it in a thin layer. Apply a layer of oil and spread it on the steamer grid;

5. Take the meat filling prepared in step 3, use a spoon as the standard, scoop it up with a spoon, put it in the palms of both hands, and Beat the meat alternately until the meat filling forms round balls. Wrap them with the glutinous rice from 1. Press gently with your hands to make the rice grains tightly embedded in the meat. Place them on the Chinese cabbage from 4. In this way, add the glutinous rice to the meat. Make and place the meatballs;

6. Fill the steamer with water, and after the fire boils, place the meatballs into the steamer, cover and steam for about 20 minutes, turn off the heat, and steam without uncovering the lid. After 3-5 minutes, serve the steamed pearl balls directly on the table or on a plate with fresh vegetable leaves.

Tips

Because my family likes the steamed pearl balls, I make them better. A summary of my experience is as follows, and I would like to share it with interested friends:

1. Glutinous rice must be soaked in advance so that it can fully absorb water and the rice grains will expand. The advantage of this is that it can save money when steamed. time, the finished meatballs will not be dry and hard, and will taste good;

2. Stir the meat filling vigorously in the same direction, and then increase the "beating" action. The meatballs produced in this way will have toughness. The meat tastes more elastic, tender and tender;

3. Use vegetable leaves lightly coated with oil as a "dowel", and the steamed meatballs will have a faint fragrance of vegetable leaves. The oiling process is to prevent sticking and prevent loosening when moving the plate.