Pearlball
By VicentaLakin
Pearlballs are known for the whiteness of their coated rice grains as pearls, not only for the whiteness of their skins, but also for the colourfulness of their beads, softness and sweetness. With it, it is diverse in heart and taste, and it makes you happy
Recipe Recommendations
- pork stuffing appropriate amount
- glutinous rice appropriate amount
- shrimp appropriate amount
- dried mushrooms appropriate amount
- carrots appropriate amount
- chives appropriate amount
- onion ginger water appropriate amount
- soy sauce 3 scoops
- Strong and mellow soup 1 scoop
- salt appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Pearlball
1
The rice is washed clean and warmed water is immersed for two hours。
2
Dried mushrooms cut the crumbs after they rise, onions washed to the ground and carrots washed to the skin。
3
The crayfish is integrated into the meat pap, and its viscosity increases significantly。
4
The slurry is placed in the container and transferred to raw, high-intensity soup and salt slurrying for 15 minutes。
5
Add onions of ginger onions to smooth them up in the same direction。
6
Boiled rice with dry moisture, mixed with carrots。
7
The meat is gravitated into a ball of about 2 cm in diameter and rolled in to the sticky rice。
8
The steaming pot is on the fire and then turns to the fire, and the cage is filled with steam for 20 minutes。
9
Just take out the onions。