Sticky rice meatballs according to the size of the head and the size of the fire, the steaming time is different:

1, if similar to the size of the dumplings, in the pot after the opening of the steamer, you need to steam over high heat for about 10-15 minutes

2, if it is similar to the meatballs of the Four Happiness Dumplings, Braised Lion's Head meatballs, you need to open the pot after the opening of the steamer, high heat steam for about 25-30 minutes

judgment criteria It is also very simple:

Put chopsticks into the balls to see if the filling is ripe

Steamed glutinous rice meatballs practice:

1. Pork puree in a pot, slowly add onion and ginger juice, along a direction of hard whisking on the strength of the egg and seasoning mix, and finally add onion and ginger, water chestnuts, cabbage heart end, made of 24 balls.

2. Roll a layer of raw glutinous rice around the circumference of each ball, arrange on a plate, and steam in a cage for 15 minutes.

3. Season the soup in a ladle, thicken with water starch, drizzle with sesame oil and pour over the balls.

Materials: glutinous rice, pork stuffing (fat and lean mix)

Seasoning: salt, chicken broth, dark soy sauce, pepper, sesame oil, cornstarch, 8 grams of minced garlic, 5 grams of minced ginger, it's best to add some barbecue sauce if you have it because we don't have any at home, so we didn't add it this time.

Methods:

1. wash the glutinous rice, soak for half a day.

2. Add cornstarch, salt, dark soy sauce, pepper, sesame oil, barbecue sauce, minced garlic, minced ginger, and mix with chopsticks in one direction until the meat mixture is silky when picked up with chopsticks. Form the meat mixture into even balls with your hands and roll them in the drained glutinous rice until the meatballs are filled with glutinous rice and the meat mixture is invisible.

3. Steam the meatballs in a steamer over high heat.