There are three reasons to put glutinous rice; one is to increase the viscosity of the lion's head, so that it can hold the ball, the shape is good, the second is to put glutinous rice after the meat can reduce the greasiness of the taste is good, the third is to add glutinous rice is easy to taste.

The way to make a lion's head with glutinous rice

1. Prepare in advance

Soak the glutinous rice for an hour

The meat was grinded at the store, and the green onions and ginger were already put in

2. Season the meat

Add a tbsp. of salt

3. Add a tsp. of monosodium glutamate (MSG)

4. Add a tbsp of cornstarch

6. Add a good amount of cooking wine

7. Add an egg

8. Mix well and scoop up the minced meat with a spoon, and wrestle it in your hands several times until the surface is smooth, and then make it into meatballs

9. Wrap it in glutinous rice, and I feel like I can't wrap it up too much, but when I was steaming it later on I realized the rice would actually rise up and open up, so don't worry. Worry

10. do a plate, to a group photo

11. cold water on the pot steam

12. steam about 40 minutes, out of the pot