Eggs 1

condiment

Appropriate salt content

Proper amount of soy sauce

Onion amount

Ginger amount

Suitable blending oil

The method of glutinous rice lotus root meatballs

Lotus root, ginger, glutinous rice and ginger should be bigger because they should be peeled.

The reason why the leek was washed before is because this kind of meat is the most tender and the fat and thin collocation is just right, so don't worry too much.

First, I planed the lotus root into fine foam with a planer, and I planed it with a small hole at the bottom of the planer.

Here, you can wash the glutinous rice with a rice cooker and cook it in a proper amount. We have a rice cooker at home. There was no other cooker to cook dinner that night, so we cooked a little more by the way, added some salted ducks on it and made a bowl of salted duck glutinous rice. Everyone ate a bowl, and the rest was kept warm in the pot while it was hot, so they needed it later.

Chop pork into foam, add appropriate amount of ginger, chop them together, put them in a large pot, and then pour lotus root foam and hot glutinous rice into the pot.

Use chopsticks to express stirring in one direction, then sprinkle chopped green onion and appropriate amount of fine salt to stir the stirred meat for later use, because glutinous rice is hot and chopped green onion can smell the fragrance when put in. Prepare a clean chopping board here, then put the meatballs, and prepare two small bowls, one with soy sauce and the other with eggs.

Next, start rubbing jiaozi. Just like rubbing jiaozi, take a proper amount of meat in the palm of your left hand, dip a little soy sauce and egg white in your right hand, and then rub the palms of your hands evenly clockwise. Small meatballs were originally made.

The most crucial step is coming: frying.