Plumballs
By VicentaLakin
It's not always too emotional for the rice, it's difficult to digest, so it's also chosen to keep as far away from it as possible. The first meal in the atmosphere of the Bread Festival, near Spring Festival, reminds me of the cornballs. It's the most representative old night dish, the rice croquettes, the chords, and the connotations of it. There are also those who call them pearlballs, and pearls and croquettes. No matter what it's called, it won't change its delicious taste. The first time I did it, I was really fascinated by its taste, and it was so beautiful, and now I can't even think about it。
Recipe Recommendations
- pork 200g
- glutinous rice 100g
- onion a
- Jiang 3 tablets
- cooking wine 2 teaspoons
- soy sauce 1 teaspoon
- salt 1 teaspoon
- oyster sauce 1/2 teaspoon
- pepper powder 1/2 teaspoon
- salty and fresh
- steamed
- half an hour
- simple
Steps for Plumballs
1
The rice is immersed in early morning and overnight, and the pork slices are cut to pieces, and onions are cut to pieces
2
(b) Add onions of ginger, wine, soy sauce, salt, platinum oil and pepper powder to the meat pie
3
(a) Take a proper amount of meat, roll into the form of a ball in the hand, wrap it in fine rice, and place it in a plate
4
The steam pan is filled with sufficient amount of water, a full layer of leaves is prepared, the balls are placed on the leaves and the fire is about 10 minutes away。