Braised glutinous rice meatballs(hong shao nuo mi rou wan )

Braised glutinous rice meatballs

Introduction:

"Neiwan and Wanzi are called" Yuanzi "in Hubei dialect! Every new year, every family's table, is an essential "round", whether it is meat, fish, rice or dumplings, there must be so one or two "round", can be regarded as a real new year, can be regarded as a real reunion. This meatball was prepared for Tuo PA, a carnivore. But in order to make me eat it, I added glutinous rice to the meatball. This dish is different from the traditional pure meat lion's head and the pearl rice ball with meat inside and glutinous rice outside. Instead, it's a dish of completely mixing glutinous rice with meat stuffing and then braised in brown sauce. It's these two dishes It's a complex of traditional meatballs. Although it's a bit mixed and innovative, it tastes good on the whole. It's suggested that friends who don't like pure meat like me can try it. The taste is not so greasy, and the glutinous rice with brown sauce is more delicious. Friends who don't like big meat are more likely to accept it! "

Production steps:

Materials required:

Pork front clip: 500g (fat three thin seven)

Glutinous rice: 100g

Ginger powder: 20g

Raw powder: 30g

Eggs: 2

Salt: three teaspoons

Chicken essence: a spoonful

Pepper: half a teaspoon

Cooking wine: 1 tablespoon

Veteran: a small spoon

Broccoli: one

Water: moderate

Pepper: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Nuo Mi Rou Wan