Pearl ball

Pearl ball

Introduction:

"It's best to use long body glutinous rice to make pearl balls. Some places call it nine meters. Today, we only use ordinary rice when we don't have glutinous rice at home."

Production steps:

Step 1: soak the rice in advance (about 3-5 hours), drain the water for standby.

Step 2: cut up the prepared shallots.

Step 3: chop the minced rice, green onion and egg liquid into meat stuffing. It can increase the viscosity of meat stuffing and taste better.

Step 4: add salt, cooking wine, soy sauce, oyster sauce, sesame oil (also known as sesame oil) to the minced meat, and then stir the minced meat evenly. Marinate for a few minutes.

Step 5: knead the meat stuffing into a ball, roll it on the glutinous rice, and evenly wrap it with a layer of rice.

Step 6: put the rice wrapped meatballs on the plate.

Step 7: steam the pearl balls over high heat for 15-20 minutes.

Step 8: ha ha! It's finished.

Step 9: take another finished product.

Materials required:

Rice: right amount

Pork stuffing: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Oyster sauce: right amount

Sesame oil: appropriate amount

Eggs: right amount

Note: don't use soy sauce when mixing meat stuffing, just use soy sauce, so the rice will be white after steaming. When I put soy sauce, I didn't see that it was better to add mushrooms and carrots to the meat filling. I just didn't have them at home, and I didn't bother to buy them. It's better to add one egg white, because the yolk will be a little hard for fear of waste.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original