Meat ball

Meat ball

Introduction:

"Soft and glutinous, suitable for the elderly and children"

Production steps:

Step 1: mix the stuffing: pour cooking wine into the pork stuffing, stir in the same direction, chop the ginger and onion into pieces, continue to stir in the stuffing, heat the oil in the hot pot, add the Chinese prickly ash and saute until fragrant, then throw away the seasoning, cool the oil slightly, pour in the stuffing, add salt, pepper, monosodium glutamate and sesame oil, continue to stir, add the flour water, and stir well. In addition, put the glutinous rice into the flat plate, and prepare a little flour water and onion

Step 2: making meatballs: one hand grabs the stuffing and makes repeated clenching movements to squeeze the stuffing out of the pot mouth, and the other hand peels and puts the extruded meatballs in the palms of both hands, gently kneads and puts them into the glutinous rice plate, and gently shakes the plate to make the meatballs evenly covered with glutinous rice and then put them into the cage drawer

Step 3: bring water to a boil, steam over medium heat for 20 minutes, sprinkle with scallions and enjoy

Materials required:

Pork stuffing: right amount

Glutinous rice: appropriate amount (soak for more than three hours in advance)

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

MSG: right amount

Flour: right amount

Salad oil: right amount

Sesame oil: appropriate amount

Note: 1. Onion and ginger are one fifth of the stuffing. 2. Glutinous rice must be soaked in advance. 3. The size of the ball should be as uniform as possible. 4. The cage drawer must be smeared with oil or put cage cloth

Production difficulty: unknown

Process: steaming

Production time: one hour

Taste: salty and fresh