For a long time, I have wanted to try making this kind of meatballs, but my fate has not yet arrived. Although the ingredients are very ordinary and only need to be combined, I always look at other people's tables and sigh every time, and I no longer think of it after the past.
These days, I have been urged by an idea to do it. The glutinous rice was soaked in advance, so I rushed to the supermarket to buy water chestnuts, and chopped the meat filling with a knife. The making process was really a kind of enjoyment.
Looking at the pictures alone, the glutinous rice balls are no different from other families. In fact, the taste is still different. This difference is also an unexpected gain.
I bought a pineapple and soaked it in salt water. The pineapple was soaked, but the soaked water was not thrown away. When I needed to soak bamboo leaves, I put it in pineapple water. As a result, the bamboo leaves were filled with the aroma of pineapple. Therefore, the steamed glutinous rice meatballs not only have the fragrance of bamboo leaves, but also have the fruit flavor of pineapple.
It should be said that this bamboo leaf also has a history. I went to Sichuan last year and picked this with my sister.
Fruity glutinous rice balls
By YasmineKoch
Recipe Recommendations
- pork appropriate amount
- water chestnut appropriate amount
- corn appropriate amount
- egg white appropriate amount
- starch appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- shisanxiang appropriate amount
- ginger powder appropriate amount
- white pepper appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Fruity glutinous rice balls
1
pork hind leg meat.
2
Wash and peel water chestnuts for later use.
3
Moderate amount of sweet corn kernels.
4
Wash the shallots for later use.
5
Chop water chestnuts into pieces and set aside.
6
Chop the green onions and set aside.
7
Soak glutinous rice in advance for later use.
8
Wash the pork hind leg meat and chop it into meat filling for later use.
9
Chop chopped water chestnuts, corn kernels and shallot with the meat filling, and blend the various ingredients together.
10
Add an egg white and a little starch, add the seasoning and beat well.
11
Take the meat filling and make it into round meatballs, then place it on the glutinous rice and roll.
12
Coat the meatballs with glutinous rice evenly and set aside.
13
Soak the bamboo leaves in advance, take them out and place them in the steamer to make cloth mats.
14
Arrange the prepared glutinous rice balls in the steamer.
15
Add water to the pan, bring to a boil, place the steamer in the pan, and steam for 15- 20 minutes.
16
Sprinkle with chopped green onion and serve.