Three-shredded glutinous rice balls with fish flavor
Nine red meatballs, with the meaning of being round, round and long-term...
Recipe Recommendations
- minced pork 160 grams
- carrot 185 grams
- potatoes 70 grams
- lotus root 150 grams
- broccoli 115 grams
- glutinous rice 50 grams
- corn oil a little
- garlic appropriate amount
- white pepper appropriate amount
- spiced powder a little
- soy sauce a little
- water starch a little
- chicken essence appropriate amount
- ketchup a little
- red pepper a little
- white sugar a little
- salt appropriate amount
- cooking wine a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Three-shredded glutinous rice balls with fish flavor
1
Prepare the required ingredients.
2
Soak glutinous rice in clear water for more than 4 hours in advance, and prepare broccoli.
3
Wash the broccoli and break it into small flowers. Put it into a pot with boiling water and fry until it is broken. Remove it for later use.
4
Wash the carrots, potatoes, and lotus roots, peel off the skins, and cut them into thin threads.
5
Add a little cooking wine, ginger, onion, chicken essence, white pepper, salt, a little soy sauce, a little five-spice powder, a little water starch to the minced pork meat and stir well.
6
Add the three shredded meat to the stirred minced meat and mix well.
7
Remove about 150 grams of the mixed three shredded meat paste, and add the drained glutinous rice. (After adding three strands, the meat filling was a little too much and I couldn't use it all up. I only used part of it, and the rest was made into fried meatballs)
8
Mix the meat filling with the glutinous rice evenly.
9
Put on disposable gloves, divide the meat into nine equal portions, shape it into a round shape with your hands, and place it on a plate and arrange it.
10
Place the plate in the steamer and cover it. Turn off the heat about 15 minutes after cooling the water.
11
Add a little corn oil into a wok, add ginger, garlic, a little green onion, red pepper, and a little Pi County watercress and stir-fry until fragrant.
12
Add a little ketchup and stir-fry well to color.
13
Add appropriate amount of water, chicken essence, and a little white sugar, bring to a boil over low heat, then add a little water and starch and stir well.
14
Turn off the heat when the soup becomes thick.
15
Take out the steamed glutinous rice balls and pour in the sauce, then place in the broccoli. (If you feel cold, you can re-enter the steamer and heat it slightly before serving, but the time should not be long, otherwise the broccoli will change color and affect the dishes.)Three-shredded glutinous rice balls with fish flavor Make Tips
Because my family does not like to eat sweet dishes, so only put a little white sugar in the sauce, basically do not feel sweet, sweet friends can increase the amount of white sugar; the amount of other spices can also be added with their own taste. Glutinous rice soaking time is best a little longer, steamed meatballs will be softer glutinous, I was soaked the night before.