Lian Pork Pearlball
By VicentaLakin
This year, the price of the lotus has dropped considerably compared to the previous year's four-to-five cents per pound, mostly 2-3 cents per pound; the nutrients of the lotus will be cheap, and they'll be bought almost once a week, either with a lotion or with a fry, or with a corset or with a stew; today, they'll be rinsed into a pork corset, immersed in immersed rice, and finally steamed in a steam pan and tasted better than pure pork
Recipe Recommendations
- rice 90 grams
- lotus root 100 grams
- pork stuffing 195 grams
- canola oil 1 tablespoon
- onion a little
- cooking wine appropriate amount
- salt 2 tsp
- cornflour 4 teaspoon
- spiced powder a little
- Fresh chicken juice a little
- June fresh soy sauce 1 tablespoon
- Jiang a little
Steps for Lian Pork Pearlball
1
Get all the food ready
2
After the rice was washed, the water was immersed all night
3
♪ And rinse the soft rice ♪
4
♪ The urn washes and rubs in the mud ♪ Medium
5
Joining the food in the feed mixes in one direction
6
With a spoon to make a small ball of pork pork
7
Put it in the rice and cover it evenly. Large Rice
8
Then put it in the steam closet
9
Put it in the steambox
10
Steam to about 25-30 minutes
11
Prepare onions and peppers
12
One more minute of steam on the ball and shut the fireLian Pork Pearlball Make Tips
One, rice, rice, but must be immersed in advance to soothing 2, steamballs should preferably use non-glucose pads, or a corn skin or carrot skin resistant to viscos, and steaming times should be determined by the size of the ball and the degree of softness they like