I soaked the glutinous rice a little more, and I made two dishes, glutinous rice meatballs and glutinous rice lotus root, in one go. It was my first time to cook them. Maybe I felt too good about myself, so I thought it was not difficult. O(④_④)O Hahaha ~
The glutinous rice became bigger after soaking for one night. I couldn't measure how much I used and stained it on the meatballs. Anyway, I could put it into porridge at night or continue to soak it, mix it into rice the next day to steam rice...(I am muttering...)
Because I made my own vegetables and took pictures myself, I ignored the step of dipping the meatballs on the glutinous rice. It was too troublesome to wash the meat filling in one hand and then take pictures... I collapsed ^^
My son helped spread the petals ~ Wow... I can't control him anymore, it's simply overwhelming...
glutinous rice balls
Recipe Recommendations
- glutinous rice 1 kg
- the minced pork 3 two
- tofu 2 two
- lotus root 1 small piece
- eggs 1 piece
- onion v. 1
- ginger slices 2-3 sheet
- shisanxiang 1 spoon
- salt 2 spoons
- chicken essence 1 spoon
- sweetening
- steamed
- half an hour
- simple
Steps for glutinous rice balls
1
1 jin of glutinous rice (lazy solution: soak it before going to bed at night and use it at noon the next day. You have to soak it for 5-6 hours)
2
3 taels of ground pork (add 100ML of water, otherwise it will feel too dry. Imagine that it will taste very hard if you make it that way ~! Not delicious)
3
2 taels of tofu (crush it fully and start directly. It feels convenient and convenient ~ ha)
4
1 small piece of lotus root (I used the lotus root skin scraped off when I made glutinous rice lotus root. Because it was all washed clean, I felt it would be a pity to throw it away. Hehe, save it ~~)
5
1 egg (I use whole eggs. Anyway, I eat them myself. If they are a little yellow, it will be unique if they are not perfect... my opinion)
6
1 section of spring onion (minced), 2-3 slices of ginger (minced)
7
Mix 2.3.4.5.6 together, add 1 tablespoon of thirteen spices, 2 tablespoons of salt, 1 tablespoon of chicken essence, and 1 tablespoon of sesame oil
8
Stir the filling clockwise until the so-called stirring is strong
9
Keeze into slightly larger meatballs and roll them several times in the drained glutinous rice to ensure that the entire outside of the meatballs is covered with glutinous rice
10
Put cold water in the steamer, directly put the prepared meatballs on top, and steam for 15 minutes
11
OK~~ The camera has been set to macro, but why are the pictures taken so dark? Need to continue thinking...glutinous rice balls Make Tips
Note: 1. When coating the meatballs with glutinous rice, be sure to drain the rice beforehand (I used clean gauze), otherwise there will be too much water. 2. Since water was added to the filling, it might be a bit difficult to shape the meatballs into perfect rounds, so just try your best to mold them by hand. Never mind~ it's still my point of view^^: it's unique precisely because it's imperfect~!