Pinetail pearls
By VicentaLakin
Pearl meatballs are a vegetable that my family usually eats, and they're well-formed. This is different from the past when a whole shrimp was added to the meatballs, which brought a surprising smell and made the pearls more beautiful. The radiant rice is wrapped in a fragrance of meatballs, with a fresh prawn, and it bites down three tastes and a mixture of fragrances, and it's so beautiful that it smells。
Recipe Recommendations
- the minced pork 200g
- fresh shrimp of 20
- water chestnut of 4
- glutinous rice 1 small bowl
- salt appropriate amount
- starch 1 tablespoon
- sesame oil 1 teaspoon
- soy sauce 2 tablespoons
- rice wine 1 tablespoon
- garlic 1 clove
- white pepper a little
Steps for Pinetail pearls
1
Prepare the required materials, so that the rice is watered one night in advance and the dry water spares are controlled。
2
Pork collage is amplified with raw smoke, rice wine, white pepper powder and salt。
3
Add shredded garlic and mixed it in one direction to make it sticky。
4
Add shredded garlic and mixed it in one direction to make it sticky。
5
Add starch and continue mixing。
6
Add the oil to mix。
7
I'm going to cut the skin and add it to the meat。
8
It's done with the flat meat。
9
When the shrimp leaves its head, it strips the skin off the tail and removes the shrimp wire from the back。
10
The processed shrimp wash cleans dry water with white pepper and a little salt salt。
11
Take a proper amount of meat pie on the shrimp and slowly build it up with your hands。
12
A well-prepared shrimp meatball rolls around with dry water-control rice, and then leans on the surface to hold the shrimp meatball。
13
When it's all done, put the riceballs on the steaming pan and the fire will be ready for 15 minutes。Pinetail pearls Make Tips
1. It is best to use minced pork with a 3:7 fat-to-lean ratio.
2. Coating your hands with a little oil makes it easier to shape the meatballs.
3. The filling for the meatballs can be varied freely; chicken or beef both work.
4. Do not omit the water chestnuts from the meat filling, as they improve the texture.