Pearl round -- crystal clear, a little red(zhen zhu yuan zi jing ying ti tou yi dian hong )

Pearl round -- crystal clear, a little red

Introduction:

"I roasted some pork jerky for my daughter and left some meat stuffing. Now the price is rising so much that we can't waste it. So I added some meat and made this classic pearl round. I believe many people have done it. It's good-looking, simple and delicious. It's very suitable for serving guests. "

Production steps:

Step 1: add minced pork (3% fat + 7% lean) with onion and ginger, sesame oil, soy sauce, oil consumption, white pepper, salt, sugar and chicken essence. Stir well.

Step 2: stir and marinate for 15 minutes. Soak glutinous rice in advance (more than 5 hours) and drain water.

Step 3: knead the meat into a ball, roll it on the glutinous rice, and wrap it evenly with a layer of glutinous rice.

Step 4: put it on the plate or directly on the steamer.

Step 5: steam over high heat for about 20 minutes.

Step 6: decorate the table with medlar.

Materials required:

Minced pork: right amount

Glutinous rice: right amount

Egg white: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Oyster sauce: right amount

Sugar: right amount

Sesame oil: appropriate amount

Note: don't use soy sauce when mixing meat stuffing, just use soy sauce, so the rice will be white after steaming. Part of the meat stuffing I have here is to make pork jerky. It's extra meat stuffing. There's old soy sauce, so the steamed rice is not very white. It's better to add water chestnut or mushrooms and carrots to the meat stuffing. I just don't have them at home, and I'm too lazy to buy them. Add 1 egg white to taste better. If you add yolk, the taste will be harder.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Zhen Zhu Yuan Zi Jing Ying Ti Tou Yi Dian Hong