Pearl meatballs
By VicentaLakin
Wild Arctic shrimp in Canada does not use any additives, and its quality is derived from its rapid freezing in an environment of below 30°C within minutes of harvesting water. Each shrimp vessel is equipped with modern and processed water lines tested by the Government and strictly controlled in accordance with the relevant regulations. You can't eat any of this good shrimp, but the rest of them, make a stench to finish. A bag of shrimp. I made four dishes. The bright rice, wrapped in fresh fragrance pellets, and in the middle of it was a fresh prawn, gnawing at it. It was so beautiful, it had a scent on its lips. This is not only cute, but also nutritious pearl meatballs, which children enjoy。
Recipe Recommendations
- pork stuffing 250 grams
- Arctic shrimp the 12
- glutinous rice 100 grams
- water chestnut of 5
- soy sauce 2 tablespoons
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- starch 1 tablespoon
- cooking wine appropriate amount
- sesame oil 1 teaspoon
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Pearl meatballs
1
Preparation material。
2
The rice must be watered up one night before the dry water is controlled。
3
The meat is placed in the bowl with onions, onions, ginger, raw, pepper and salt, mixed in one direction to make the meat sticky。
4
Add perfume and starch to the table。
5
Cut the twigs and put them in the meat pie。
6
When the Arctic shrimp room is thawed, it turns its head, strips out the shrimp shells and keeps the shrimp tail. Pick out the shrimp wires in the back and pick it up with wine and pepper。
7
You put oil on your hands, wrap the shrimp with meat, show the tail。
8
Shrimp meatballs roll around on dry-dry rice, and then lean on the surface to make the rice sticker. The base is oiled, and a certain distance is drawn between the rice balls。
9
When the pot is watered, put it in the plate and the fire will be evaporated for 15 minutes。Pearl meatballs Make Tips
1. The pork filling is best with a ratio of 30% fat to 70% lean meat; do not use meat that is too lean.
2. Remember to definitely add water chestnuts to the meat filling! Adding water chestnuts gives it a better texture.
3. Lightly oil your hands when shaping the meatballs for easier handling.
4. Grease the bottom of the plate first before placing the meatballs in; this makes them easy to remove after steaming and also makes washing the plate much easier.