Pearlball
By VicentaLakin
Recipe Recommendations
- rear leg of the pig 300g
- glutinous rice 300g
- salt 2 spoons
- white pepper 1/2 spoon
- cooking wine 1 scoop
- rice wine 1 scoop
- Jiang 15g
- onion appropriate amount
- eggs of 2
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pearlball
1
three hundred g of rice is washed twice, and two to three hours of cooling bubbles are replaced by dry moisture。
2
Cut a few gingers and onions and bubble them with water. A little more onions。
3
Ginger's cut off; the meat is washed and cut to pieces。
4
Scratch two eggs, and only take the egg and put it in the meat。
5
Plugged ginger paste in the meat pap, with 2 tea spoons of salt, 1/2 tea spoons of pepper pepper, 1 spoon of pure rice, 1 spoon of wine, and stir in one direction with chopsticks. In the course of the disturbance, the cooled onions and the ginger water will be added again and never again. It's about 15 minutes to mix it up until it's sticky and can squeeze out the formable meatballs。
6
Once the meat is mixed, it needs 20 to 30 minutes. When it's salted, it's evenly mixed with onions. And put the squeezing out of the pellets into the dried rice, so that the pellets will be covered equally。
7
The meatballs wrapped in rice are placed on each of the caged pellets for 25 minutes。
8
The finished product。Pearlball Make Tips
It's best not to smoke, smoke, oil, etc. in the process. Otherwise, Mariko is not white。