We also go back to the petty bourgeoisie route --- pearl ball

We also go back to the petty bourgeoisie route --- pearl ball

Introduction:

"Delicious and beautiful banquet dishes"

Production steps:

Step 1: Chop pork and water chestnut

Step 2: add egg white, a little cornstarch, soy sauce, salt, sugar, chicken essence, ginger juice and white pepper to mix evenly. Adjust the amount of seasoning according to your taste and preference,

Step 3: knead the meat stuffing into balls of uniform size, and roll the balls in the glutinous rice to make the whole ball full of glutinous rice

Step 4: lay lotus leaves (Zongye) on the steamer,

Step 5: steam over high heat for 20-30 minutes

Step 6: decorate the medlar soaked in advance

Materials required:

Glutinous rice: 100g

Pork: 150g

Water chestnut: 50g

Lotus leaf: one

Egg white: one

Raw powder: appropriate amount

Wolfberry: moderate

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Fresh ginger juice: appropriate amount

White pepper: moderate

Precautions: 1. Soak glutinous rice for more than 5 hours; 2. Soak lotus leaf (Zongye) in hot water 1 hour in advance; 3. Chop water chestnut and pork for standby; 4. Remove glutinous rice and drain; 5. Soak wolfberry in advance

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh