Chinese Food
Trial of Jingxuan soy sauce -- glutinous rice balls
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It's not too emotional for glutinous rice all the time. It's hard to digest. So I choose to keep a distance from it as much as possible. Near the Spring Festival. The first dish to set off the festival atmosphere. Let me think of the glutinous rice balls. The reason why it is the most representative big dish is that this glutinous rice ball is round and Dudu, which also means reunion. Also known as pearl balls. There are pearl balls. Glutinous rice balls and so on. No matter what you call it, you can't change its delicious taste. The first time I did it, I was really fascinated by its taste. The combination of glutinous rice and the fat and oil spilled from the process of steamed meat stuffing. It's so beautiful that it's self-evident. Now think about it. Saliva can't be controlled. -
Cooking ingredients
Cooking Steps
Step1:Soak glutinous rice overnight in advance. Slice pork. Chop into minced meat. Chop onion and ginge
Step2:Add onion and ginger, cooking wine, soy sauce, salt, oyster sauce and pepper powder to the meat stuffing and mix well
Step3:Take some meat stuffing, roll it into the shape of a ball in your hand, wrap it with soaked glutinous rice, and put it in the plate
Step4:Put enough water in the steamer. Lay a layer of vegetable leaves neatly. Put the balls on the vegetable leaves. Steam over high heat for about 10 minutes.
Cooking tips:1. If there is a basket cloth, you can also use the basket cloth instead of the vegetable leaves. The optional vegetable leaves are cabbage leaves, lettuce leaves, baby cabbage leaves, etc. the steamed vegetable leaves can be eaten together with the balls; 2. The selected meat for filling. The best leg meat before selection. The fat thin ratio is 3-7. There are skills in making delicious dishes.
