The pearls

By VicentaLakin

The pearls
It's a classic food that's widely known. Pearlballs, also known as Makoto, are famous Chinese snacks in Hubeiyang. Pearlballs are unique, fragrance and fragrance. They can be eaten either directly or in combination. Pearlballs are at the top of the three steams. The selection of rice is very sophisticated, and the rice in the area of the river is not very long enough to be “sold together” with rice from Sichuan and the two lakes. Because it's beautiful, it's good to eat with your family. Eating can help to keep the body warm, dry and thirsty. I've added licorice to the meat dumplings. I've become more nutritious and tasted, especially for the current season。

Recipe Recommendations

  • pig hind legs 300g
  • lotus root v. 1
  • carrots 1 piece
  • glutinous rice 200g
  • salt appropriate amount
  • white sugar appropriate amount
  • pepper appropriate amount
  • beef noodles appropriate amount
  • green onion appropriate amount
  • ginger appropriate amount
  • cooking wine appropriate amount
  • oyster sauce appropriate amount
  • soy sauce appropriate amount

Steps for The pearls

  • 1
    Prepare the lilies and carrots
  • 2
    Prepare the lilies and carrots
  • 3
    The lichen washes cleanly into thicker particles
  • 4
    Joining the luminous ginseng, cutting it down again so that the pellets and the meat can be even
  • 5
    The rice was immersed 3-5 hours early with water
  • 6
    I'll put a good pork omelet in the bowl
  • 7
    Add white pepper, sugar, wine, raw, beef powder, pelican oil
  • 8
    You mix it with a proper amount of ginger, and you stir it up in one direction
  • 9
    Sticky under the carrot pads in the disc that cut into thin pieces
  • 10
    I'm going to make a pellets of good material
  • 11
    Rolling rice
  • 12
    Put it on a carrot
  • 13
    Light up carrots, steam in a steam pan for 15-20 minutes
  • 14
    Steamed pearlballs can be eaten directly, and they can be eaten with food

    • The pearls Make Tips

    The best thing about pork is that it is three-fifths fat and seven-point thin, so that it tastes nice, and I have chosen the second-legged meat, 2. 3. A carrot on the top of the steam cage is re-evaporated and is resistant to viscosity and easily removed from the ball. 4. Steaming in the pan after the water has run out, depending on the size of the ball。

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