Demoiselle Meatballs

Pork Front Pinch Mash: 500g Glutinous Rice: 500g Eggs: 6

Small Shiitake Mushrooms: 12 Small Onions: Pinch Ginger: Pinch

Recipe Features:

Demoiselle Meatballs, also known as Pearl Meatballs, the main practice of the meatballs are wrapped in a layer of soaked glutinous rice outside the steaming. This dish looks crystal clear and very lovely, the practice is simple, very suitable for housewives to make.

Preparation steps

1, all the ingredients are ready.

2. Mince the mushrooms, green onions and ginger.

3. Wash the glutinous rice and soak it in warm water for 10 minutes, then drain the water and put it into a basket with a little salt and mix well.

4: Put the meat puree, small mushrooms, green onions and ginger into a pot, beat in 6 egg whites, stir with two pairs of chopsticks for 20 minutes, add a little pepper, salt and a tablespoon of cornstarch, and then stir for another 5 minutes.

5. Gently soften the stirred meat with your left (right) hand, then squeeze out about 10g of meatballs with your thumb and forefinger, put them into a bamboo basket with glutinous rice, and wrap the glutinous rice in the outer layer of the meatballs as if they were dressed, which is why Hubei people call them Demoiselle Meatballs. Put the glutinous rice balls into a steamer and steam them on an induction stove (1300W) for 35 minutes.