Chinese Food
Japanese style meatballs (Royal hand wash)
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Yushou washiko is a typical Japanese snack. Many friends back home miss this taste very much. In fact, it's very simple.
Cooking ingredients
Cooking Steps
Step1:Warm water for glutinous rice and dough as soft as ear
Step2:Divide into equal parts, small parts, and knead into group
Step3:Boil the underwater meatballs (in order to make them more round, knead them one by one before you put them in the pot. When you take them out, take them out first and put them in the cold water
Step4:Rinse in cold water twice and leave for a while. Let's make sauce at this time
Step5:Add seasoning to the pot. Stir it up. Boil over medium heat
Step6:Stir with a spoon while boiling. After boiling, turn on a small and medium fire to continue boilin
Step7:Cook until it thickens and the color gets darker. Taste the taste. When the salty and sweet taste is right, you can turn off the fire
Step8:The balls are strung on the bamboo sticks (the number depends on the length of the sticks. No sticks can be ignored
Step9:Just pour the juice on it (when eating out, it's usually roasted on the fire and spread the sauce on it. At home, it's not necessary to bake it
Step10:Put it in a bowl without a bamboo stick and pour sauce on i
Cooking tips:I don't have a charcoal fire at home, so the step of baking is omitted. If there is an environment, it's more delicious to bake a string and then dip in the sauce. There are skills in making delicious dishes.
