The rice meatballs
By VicentaLakin
AS THEY SAY, "WINNER SUNSY SYDNEY" IS A WINTER MEAL. IT'S GOOD TO EAT OR EAT. TODAY'S MILLET MEATBALLS CAN BE CALLED "GOLDBALLS" AND IT'S A GOOD NAME. THE SLURRY IS FULL OF GRUBS, WITH A SOFTER TASTE AND A MUCH MORE WATERY DIET SHARED BY THE FAMILY. EVEN IF IT WASN'T MEATBALLS, THE FISHBALLS AND SHRIMPS COMBINED WITH TWO AURAS HAVE INCREASED DRAMATICALLY. THE RECIPE IS LIGHTER THAN THE MEATBALLS, NOT SO DRY. MONTHLY REFERENCE AGE: 12M+
Recipe Recommendations
- tenderloin 70 grams
- water chestnut of 3
- Xiaomi 50 grams
- egg white one
Steps for The rice meatballs
1
Food: 70 grams of ricket, 3 poachers, 50 grams of milligram, 1 egg purifier2
Mi immersed for two hours。3
IT'S A WASTE OF WATER SOLUBLE VITAMINS B1, B2 IN MILLET SO LONG AS IT'S SOAKED. IT'S A WASTE TO WASH THE RICE BEFORE THE BUBBLE, AND THE WATER THAT'S GONE IS USED TO COOK AND COOK. OR IT'S BETTER TO WASH YOUR FACE THAN TO FALL。4
The spinal + 荸荠 + 1 egg is plastered。5
The meat was rolled in clusters, rolled around the milly, formed, placed on the steam pan, and evaporated in flames for 20 minutes。6
Done。