glutinous rice meatballs
Make it according to teacher "Zhang Dong Yumo"'s recipe "Pink Noodle Peach Blossom Come to Welcome the Spring".
Recipe Recommendations
- pork stuffing 250 grams
- glutinous rice appropriate amount
- lotus root section
- purple cabbage few slices
- carrots a
- onion a short
- Jiang a small piece
- salt appropriate amount
- oyster sauce appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for glutinous rice meatballs
1
Prepare materials.
2
First treat the purple cabbage juice, add a small amount of water into the pan, bring to the boil, add the purple cabbage, cook for five or six minutes, you will see the water begin to slowly turn blue-purple.
3
Pour the purple cabbage juice into a bowl.
4
Add white vinegar slowly. It's amazing. The blue-purple color will quickly turn into deep pink. If you want to turn it into a lighter color, add a few drops of white vinegar, but it's not recommended. First, it will be very sour. Second, because the lighter the color, the less ideal the effect of soaking the rice.
5
Wash the glutinous rice and pour it into the purple cabbage juice and soak it for a few hours, preferably overnight. (Soak for a while longer than usual before you can add color). After coloring the glutinous rice, don't rush to make meatballs. Drain the water and let it dry for half an hour to allow the water to evaporate away, so that the rice grains will not fall off when wrapping.
6
Cut the lotus root into fine dices, not too shredded, the taste will be bad. Cut the onions and ginger into minced bits.
7
Put all the ingredients into a bowl, add salt, oyster sauce, pepper noodles, and peanut oil, and stir well.
8
Start making meatballs, squeeze out the meatballs with your hands and wrap them with glutinous rice.
9
Put it in a steamer and steam for 15 minutes over high heat.
10
Remove and load the plate.