Scrambled rice balls
By VicentaLakin
They often make meatballs, rice, rice, meads, mushrooms, carrots, etc., spleen for the stomach, meat for the teeth, and adults for the children。
Recipe Recommendations
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Scrambled rice balls
1
Prepare pork for slurry (three fats and seven fats), a section of iron sticks, onions and rice for three hours。
2
A proper amount of water is added to the pot, and the mountain medicine is put in the water and boiled 6-7 ripe。
3
Add an egg purifier, salt, sugar, white pepper powder, ginger powder, platinum oil, raw pumping, corn starch and proper watering。
4
It's evenly mixed in one direction, and it's got resistance, it's sticky, and it makes meatballs delicious。
5
The mountain is cut in pieces and put in the meat。
6
Add a spoonful of sesame oil and mix it evenly。
7
The water is taken out of the plate and the meatballs are squeezed from the mouth of the tiger with the hand and placed in the millet。
8
Put a flat package of rice on each pill, like a map。
9
Steamed paper or plate brushed oil in the steam pan for 25-30 minutes after complete operation。
10
It's a steamed millet meatball。
11
The flesh is tender and sweet and soft。
12
Mountain medicine has a healthy stomach, with pork and millet, and nutritional balance。Scrambled rice balls Make Tips
1. The rice needs to be immersed early, and the taste of its vapour will be hard, as opposed to rice, which is available to the mind when it is hot. 2. The meat pate chooses to be three-hut, seven-skinned, thinner than the meat plume, so that it does not taste the granular sense of the meat, does not fit the wood, does not fit the teeth, but it smells so good that it is very soft for the old child. The meat can't be too soft, so don't put too much starch water, or it will collapse。