Steaming is a traditional cooking technique in Hubei. It can keep the nutrition of the ingredients to the maximum extent. There is a place in Hubei that people call the hometown of steaming vegetables. There is a custom of no vegetables, no steaming. When it comes to steamed vegetables, we are not new. Steamed egg soup, steamed fish and steamed meat are common. And glutinous rice balls may not be very popular in the north. Although they can also be eaten in restaurants, there may be few opportunities to really do it yourself. After steamed, the glutinous rice balls have a soft and moderate taste. They taste delicious and delicious. The glutinous rice wrapped in the outer layer is crystal white and shiny, just like pearls. So it is also called pearl balls.
Step1:Prepare the required ingredient
Step2:Soak glutinous rice in water for standby (preferably two hours in advance
Step3:Chop the pork and put it into a bowl for later us
Step4:Add chopped scallion, ginger and all other seasonings and mix wel
Step5:Stir clockwise until the meat is strong. This is the key step. If the meat is not strong enough, it is easy to disperse. So don't be lazy
Step6:Pour out the soaked glutinous rice for us
Step7:Take the right amount of meat stuffing and put it in the palm to shape a bal
Step8:Put the meat ball into the glutinous rice to make it evenly wrapped with glutinous ric
Step9:After making all the glutinous rice balls in turn, put them in the steamer water and steam for 15 minutes
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:Note - the best choice of meat is three parts fat and seven parts thin. The taste of the finished product is the best. The size of the balls depends on your preference. However, due to different sizes, the steaming time should be increased or decreased appropriately. If you have any questions, add wechat - xingyunmami (lucky mom and mummy) and we will work together to communicate and learn to do our best. There are skills in making delicious dishes.