The salted eggballs

Now, we don't cook rice, we don't have porridge, we do the balls, which are the legendary pearlballs, and say that they could only be eaten in the past few years, and that they were available in the family, but the meat was more expensive, so my mom came up with a good way of doing a little change, using the yellow of duck eggs, where ducks are raised and duck eggs are produced at home. My mother filtered the eggs of the duck eggs into another bowl and made them for us to eat, put the yolk on a small plate and boiled the pan, then cut off a little pork pie, wrapped it in oatmeal, wrapped it in rice, and ate it as a classic food for my family

Recipe Recommendations

glutinous rice 1 bowl
salted egg yolk of 6
pork 200 grams
soy sauce 1 scoop
white pepper 1 scoop
white granulated sugar half a spoonful
corn starch a little

salty fragrance
steamed
half an hour
simple

Steps for The salted eggballs

First, we'll wash the rice early and immerse it one night。

Scratch pork into a bowl, with raw, white pepper, white sugar to make it taste。

Adding a little corn starch to mix, increasing the viscosity of the mud, also acts as tender meat。

Taking a salted egg yolk, as mentioned above, can also buy a vacuum。

Wrap salty yolk into a round of mud。

Then roll the salted egg meatballs around in the dried dried rice, so that they may be covered in it。

Half-finished rice eggballs are ready, and if you make a lot of them that can be frozen quickly, they'll be evaporated the next time you eat。

Starts a beautiful one- unit steam oven, fills the water box with 1,000 ml of water, places bowls with ballballs in the middle layer, sets a fresh and pure evaporation of 100 degrees and steams for 25 minutes。

The evaporation of rice can be seen through the outside glass, so normal expansion does not require water. If the expansion is usually the rice is not immersed enough, then the water box will be filled with water to prevent evaporation。