Shrimp flavor pearl balls

Shrimp flavor pearl balls

Introduction:

"Pearl balls with the flavor of new year"

Production steps:

Step 1: get the materials ready.

Step 2: soak the glutinous rice 3 hours in advance and drain the water. Wash the eggs and set aside.

Step 3: wash and cut mushrooms. Wash and cut shallots. Wash the horseshoe, peel and cut into pieces.

Step 4: remove the head and shell of the live shrimp, and pick out the shrimp thread.

Step 5: keep the shell of the shrimp tail, cut it off and separate it from the shrimp.

Step 6: dice the shrimp.

Step 7: cut the meat into small pieces and chop it into mince.

The eighth step: add oyster sauce, chicken essence, edible oil, egg white, pepper and starch in the meat stuffing.

Step 9: add mushroom powder, green onion powder, horseshoe powder and shrimp into the meat.

Step 10: stir the filling in one direction.

Step 11: take appropriate amount of the mixed stuffing and hold the dough by hand.

Step 12: roll the meat ball in the glutinous rice to make the surface evenly covered with glutinous rice.

Step 13: insert the shrimp tail just cut into the glutinous rice ball.

Step 14: apply thin layer of oil to the steaming pan.

Step 15: shape the ball and set the plate.

Step 16: boil water in a hot pan, put the balls in the pan and steam for 10 minutes.

Materials required:

Pork: right amount

Glutinous rice: right amount

Live shrimp: right amount

Lentinus edodes: right amount

Shallot: moderate

Horseshoe: right amount

Eggs: right amount

Oyster sauce: right amount

Edible oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Starch: right amount

Cooking wine: moderate

Note: 1. When mixing the meat stuffing, it should be put along one direction to stir vigorously, so that the meat stuffing will have chewiness. 2. Shrimp can also be mashed and mixed with meat stuffing, depending on personal preference. 3. The steaming dish is oiled to prevent the balls from sticking to the dish.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh