Pearlball
By VicentaLakin
Pearlball is a very popular dish, and a pearlball is made by a family who has two points. One point is to add a small horse hoof or a few root vegetables, such as lint, potatoes, etc.; the second is to join in small fractions of the water supply, each with a one-twig mix in one direction and then to add another spoon once fully absorbed. The jade-eating pearls are wrapped in cheese, and vegetables with potatoes have a better taste. I don't have any cheese in my family. I'm trying to consume the cheese in my family。
Recipe Recommendations
- meat 200 grams
- glutinous rice 100 grams
- potatoes 25 grams
- cheese 50 grams
- eggs one
- onion appropriate amount
- Perilla leaf 15 tablets
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- edible oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pearlball
1
Materials: 100 grams of rice, 200 grams of meat pie, 25 grams of potatoes, 50 grams of cheese, 1 egg (egg cleaning), onions, ginger, edible oil, perfume, salt chicken。
2
Visible leaves, 15. Clean the spare。
3
The rice is ready to impregnate two to three hours in advance, so that it can suck up the moisture and soak up the filtration network。
4
Onions cut in pieces with meat and potatoes, oil, perfume, salt, chickens, and a little graft in the form of meat, first with an egg purified in one direction and then with water, each fully absorbed and then next。
5
Cheese cut-off。
6
Take a spoon of meat and wrap it in cheese and seal it up。
7
I'll put the ball in the rice plate, and I'll make it half finished
8
Well done semi-finished pellets in the plate。
9
Put it in the steam pan, open the fire for 10 minutes, and fuzzy for 3 minutes。
10
Steamed pearls。
11
A plate of purple leaves is also taken, and the steamed ball is wrapped in a plate, which can also be eaten together。
12
The finished product is more beautiful when it is decorated with carrots and twigs, and the fragrance of the steamed balls, which absorbs the fat of the flesh, as if it were a pearl of brightness。