Accessories:

50g green reed leaves, eggs 1 piece, appropriate amount of shrimp, appropriate amount of starch,

Seasoning:

1 tsp cooking wine, 2/3 tsp refined salt, 1/2 tsp monosodium glutamate,

Exercise:

1. Wash glutinous rice, soak it in clear water 12 hours, and drain it for later use.

2. Beat the eggs into a bowl and filter out the protein.

3. Blanch the green reed leaves with boiling water, wash them and spread them in a small steamer.

4. Wash the pork, chop it up, put it in a bowl, add cooking wine, refined salt, monosodium glutamate, egg yolk, shrimp and starch, and stir well to make stuffing.

5. Then squeeze the meat into balls the size of walnuts, roll a layer of glutinous rice on each ball and put it in a steamer.

6. Put the steamer on a boiling pot and steam for 20 minutes.

Features:

Delicate and delicate, fresh and salty.

The chef knows everything:

The glutinous rice should be soaked in clear water for 12 hours to make its rice grains soft and easy to steam. Reed leaves have a special fragrance and can also be replaced by vegetable leaves.

describe

Tip: White glutinous rice can be replaced with purple rice and black rice, which are just as delicious. You can put a quail egg in the meat stuffing to attract attention. If glutinous rice is white, be careful not to use soy sauce when mixing meat stuffing to ensure that the steamed color is white and beautiful. You can spread a layer of white yarn on the steamer or plate, so that there will be no cage marks on the bottom of the meatballs.

manufacturing method

Raw materials:

Glutinous rice 100g pork stuffing 200g

Mushrooms, 5 carrots, 1 egg, 1 egg (only eat protein)

20g chopped green onion, 20g Jiang Mo.

2 tablespoons sesame oil (30ml) cooking wine 1 tablespoon (15ml) 2 tablespoons soy sauce (30ml).

Salt 1/2 teaspoon (3g) chicken essence 1 teaspoon (5g).

Exercise:

1) The glutinous rice is washed and soaked 5 hours in advance, so it is not so dry when steamed in a cage in order to make the glutinous rice fully absorb water; Take out and drain for later use. Soak mushrooms in warm water at 40℃, then wash and chop them.

2) Chop lean meat into meat stuffing, wash ginger and chives, and cut into powder for later use; Wash onion and ginger and cut into powder. Peel carrots, wash and cut into pieces.

3) Put minced meat, Jiang Mo and chopped green onion into a large bowl, bite the eggs into the bowl, add a little sesame oil, light soy sauce (or soy sauce) and a little white pepper, and add chicken essence and salt according to personal taste; Then, stir the stuffing in one direction until it is evenly mixed.

3) Knead the mixed meat stuffing into meatballs with moderate size by hand, then spread the soaked glutinous rice on a plate, and roll the kneaded meatballs on the glutinous rice for a circle, so that the glutinous rice is evenly wrapped on the surface of the meatballs.

4) Put the prepared meatballs into another plate, put them in order and prepare them for steaming. Steam the meatballs for 20-25 minutes on high fire, and the meatballs will be cooked. After steaming, sprinkle some chopped green onion and sesame oil on the plate, and a delicious glutinous rice pearl ball will be ready.

Tip:

According to your own preferences, you can change glutinous rice into purple rice to make black pearl balls.

Because glutinous rice is white, in order to ensure the good-looking color after steaming, don't use soy sauce when mixing meat stuffing, just use soy sauce. * * Before steaming, put a layer of vegetable leaves on the steamer or plate. After steaming, it won't stick to the plate, it's easier to take, and it has the smell of vegetables.

Pearl balls can be eaten directly or dipped in sauce. It is said that steamed fish with soy sauce and sesame oil makes a good sauce. )