Beef and Pearl Balls

Beef and Pearl Balls

Introduction:

"It's a simple and easy to make Hubei home style dish. Adding tofu and corn to the minced meat is a very good choice. First, it's greasy, second, it tastes richer, third, it's healthy. In autumn and winter, you can add lotus root and water chestnut to nourish your stomach."

Production steps:

Step 1: prepare the fragrant rice and soak it for 6 hours. If the time is too short, the rice will harden;

Step 2: prepare other materials;

Step 3: cut the scallion into sections, slice the ginger, add a few Chinese prickly ash and put them into the water for later use;

Step 4: chop beef into stuffing, dice tofu, dice corn, add salt, cooking wine, pepper, soy sauce, an egg white, onion and ginger, and stir in one direction. Sorry, I forgot the patted meat;

Step 5: slice the carrot. In order to look good, I cut several eight character shapes along the edge;

Step 6: put it on the steamer;

Step 7: drain the soaked glutinous rice, add chopped carrots and mix well;

Step 8: mix the meat stuffing in your hand to form a meatball of moderate size, roll the kneaded meatball on the glutinous rice, and let the glutinous rice evenly wrap on the surface of the meatball.

Step 9: put into the steamer;

Step 10: put water into the pot and put it into the steamer after boiling;

Step 11: steam for 15 minutes, sprinkle some onion powder and a plate of fragrant glutinous rice and pearl balls on the balls. The glutinous rice is wrapped outside the balls, crystal clear and chewy;

Materials required:

Beef: 300g

Fragrant rice: 300g

Tofu: 50g

Corn kernels: right amount

Carrot: 1

Egg: 1

Shallot: a little

Jiang: a little

Salt: a little

Cooking wine: moderate

Pepper: right amount

Pepper: a little

Soy sauce: a little

Note: 1. The soaking time of fragrant rice should not be too short, otherwise the rice will be hard; 2. Soak the beef with onion, ginger and pepper to remove the fishy smell; 3. Put the carrot on the bottom to prevent adhesion; 4. Pinch the glutinous rice by hand to prevent the glutinous rice from falling off;

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sour and salty