Two-color pearl meatballs
By CarmelaJast
I used to eat lunch at the company when I was working. If it was a Taiwanese snack bar to deliver lunch, the most I would like to eat were its pearl meatballs and chicken rolls. Other dishes were terrible. The meatballs I like have added taro to them. They are very fragrant, but the meat is a little fatter and I can't eat much. I suddenly thought of this dish a few days ago, so I bought a piece of taro and pork and made it myself. Do it yourself and have enough food and clothing.
Recipe Recommendations
- sandwich meat 2 pounds
- Taro 1 small piece
- Jiang 1 small piece
- onion 2 pieces
- carboline 1 tablespoon
- salt 1 teaspoon
- sugar 1 teaspoon
- soy sauce 1/2t of
- chicken essence 1 teaspoon
- salty and fresh
- steamed
- an hour
- simple
Steps for Two-color pearl meatballs
1
Cut the pork into small pieces first, and then chop it into meat paste.
2
Peel and dice taro.
3
Soak white glutinous rice for more than 2 hours in advance.
4
Black glutinous rice is best soaked for 1 night.
5
Slice the ginger, cut the onions into sections, soak in water for 10 minutes, then squeeze the ginger and onion juice with your fingers to make ginger and onion water.
6
Put salt, soy sauce, marin and sugar into the chopped meat paste, stir clockwise and vigorously, then add ginger and onion water in portions, stirring until the water is completely absorbed by the meat.
7
Add diced taro and mix well.
8
Use 2 tablespoons to make the meat into small balls.
9
Dip it with glutinous rice.
10
Place it on a greased plate, put it in a steamer over high heat, and steam for 20 minutes.
11
Add some wolfberry to decorate it for a little color.Two-color pearl meatballs Make Tips
1. Black glutinous rice is relatively hard, so it is best to soak it overnight.
2. The two types of balls should be steamed separately. Because black glutinous rice has color, it will affect the appearance of the white glutinous rice.