Plumballs
By VicentaLakin
Recipe Recommendations
- meat 400g
- glutinous rice appropriate amount
- eggs one
- wolfberry appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce 15ML
- oyster sauce 10ml
- salt appropriate amount
- cooking wine 5ml
- pepper a little
- sesame oil a little
- starch 2 spoons
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Plumballs
1
Eggs are inserted into the meat pie, which is added to the raw, oak oil, salt, wine, pepper powder, starch, and then a suitable amount of ginger onions is mixed into a sticky form and placed for a while。
2
Onions are cut to pieces and put into the meat pie, and then mixed with oil。
3
The rice is immersed in cold water for five to eight hours to extract controlled dry moisture。
4
Take a proper amount of meat and rub it in a small roundball, with a mild pressure on the sticky rice。
5
Add a pint to the plate。
6
Put it in the cage, the fire boils the water in the pot, steams it for about 20 minutes, shuts it off and throws onions。