Pink peach blossoms come to welcome the spring
Ingredients: chicken essence,salt,purple cabbage,lotus root,vegetable oil,white vinegar,green onions,oyster sauce,pepper powder,pork stuffing,ginger powder
Recipe Recommendations
- purple cabbage appropriate amount
- pork stuffing appropriate amount
- lotus root appropriate amount
- green onions appropriate amount
- white vinegar appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper powder appropriate amount
- ginger powder appropriate amount
- vegetable oil appropriate amount
Steps for Pink peach blossoms come to welcome the spring
1
Treat the purple cabbage juice first.(If you have a juicer, just squeeze it directly into juice. We don't have a juicer, so use other strategies.) Pour a small amount of water into the pan, bring the purple cabbage to the boil, and cook for five or six minutes. You will see the water slowly turning blue-purple.
2
Pour the purple cabbage juice into a container.
3
Add two drops of white vinegar, and a perfect change occurs. The blue-purple will quickly turn into deep pink. If you want to turn it into a lighter color, add two more drops of white vinegar, but that is not recommended. It will be very sour.
4
After washing the fragrant glutinous rice thoroughly, pour it into the purple cabbage juice and soak it for five hours (it takes a while longer than usual to get color).
5
The glutinous rice has been colored, so don't rush to make meatballs. Drain the water and let it dry for half an hour to allow the water to evaporate away, so that the rice grains will not fall off when wrapping.
6
Chop the pork into minced meat.
7
Cut the lotus root into fine dices, not too shredded, the taste will be bad, and chop the green onions into the ground.
8
Mix everything together, add appropriate amount of salt, chicken essence, a little oyster sauce, pepper powder, ginger powder, and a little vegetable oil.
9
Stir well.
10
Start making meatballs, squeeze out the meatballs with your hands, wrap them with glutinous rice, place them in a steamer, and steam over high heat for 15 minutes.
11
Remove and load the plate.