Chinese Food
Glutinous rice meat balls my specialty
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Every family has its own specialty. It's usually home-made dishes with better ingredients. My family also has several specialty dishes. In fact, the most specialty is meat dishes. The main reason is that I am a standard carnivore Chef. Today, I'd like to have a simple dish, the glutinous rice meat ball, which is easy to cook. The amount of this recipe is about 18 to 20 meatballs.
Cooking ingredients
Cooking Steps
Step1:The glutinous rice needs to be soaked in advance. It's usually only half a day. I've been soaking it for six hours. In fact, 4-hour soak is OK.
Step2:Cut the chives into pieces. Cut the ginger into ginger paste. In order to taste. Ginger or a little bit. Finished products do not eat ginger.
Step3:Yellow wine, salt, sugar, soy sauce, sesame oil, ginger paste, and scallion mince leave a little bit of the rest in the pork stuffing and stir vigorously with your hands or chopsticks in one direction. Minced pork is the best choice.
Step4:Add an egg to the strong meat stuffing. Keep fighting hard. If the meat filling is not strong, it will be soft in the process of making meatballs. It is easy to go out of shape when steaming. So hit hard.
Step5:Add corn starch. Keep beating. After beating, the meat filling is sticky and has formed. Starch and eggs are added to make the meatballs more smooth and tender.
Step6:Well soaked glutinous rice with controlled dry water. Dip your hands in a little water. Grab a ball of beaten meat. Squeeze it into each one 2.5cm Left and right size meatballs. And between the two hands to open a few drops. Let the meat round organization more closely. All in order to shape good-looking, stable. Roll the meatball in the glutinous rice for a few times. Let the meatball wrap around the glutinous rice.
Step7:Put the meat balls in the bamboo drawer with steamer paper at a certain interval. The finished products of these materials are about 18-20 meat balls. I use a bamboo drawer, because there is not so much steam combined with a plate and a glass pot cover to condense into water and fall on the plate where the meat is put. It affects the taste and shape.
Step8:If you put cold water in the pot, steam it for another 15 minutes. Steam in hot water for 20 minutes. This depends on personal habits and preferences.
Step9:After the finished product is put on a plate, cut the carrot slices into pieces. Decorate the top of the glutinous rice meatballs with the remaining chives. It looks fresh and beautiful. Meatballs taste smooth, salty and delicious.
Cooking tips:The meatballs should not be too big. If they are too big, they will become lion's heads. When the meat is round, dip a little water on your hand. It won't stick. After the meatballs are ready, fall back and forth between your left and right hands. It's good for shaping meatballs. There are skills in making delicious dishes.
