Glutinous rice balls(nuo mi wan zi )

Glutinous rice balls

Introduction:

"The crystal clear glutinous rice is wrapped with delicious meatballs, with prawns, mushrooms and carrots in it. It tastes delicious but not greasy. In order to enjoy the food, I made it as big as a ping-pong ball, so I'm sorry to call her pearl ball again. Simple glutinous rice balls are more suitable. "

Production steps:

Step 1: soak the glutinous rice 5 hours in advance and drain the water. The pork was minced into meat stuffing according to the ratio of fat to lean 2:8.

Step 2: remove the head and shell of the prawn, pick out the prawn thread, grab it with starch and water for a few times, then rinse it, squeeze out the water and chop it into prawn paste.

Step 3: soak Lentinus edodes soft and cut into powder with carrot, scallion and ginger.

Step 4: in a large bowl, add minced meat and shrimp paste, add appropriate amount of salt, pepper, cooking wine, starch, onion and ginger, and 1 egg white.

Step 5: mix all materials in one direction until they are strong.

Step 6: squeeze the meat stuffing into a round ball, similar to the size of a ping-pong ball, and roll it 2 times in a glutinous rice plate to make it evenly wrapped with glutinous rice.

Step 7: take a new plate, brush a thin layer of sesame oil, and put the glutinous rice balls in order.

Step 8: add water to the steamer, bring the water to a boil, add the balls and steam for 20 minutes.

Step 9: make a pose and have a look.

Materials required:

Glutinous rice: right amount

Meat stuffing: right amount

Shrimp: right amount

Carrot: right amount

Egg white: right amount

Lentinus edodes: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Note: when rolling glutinous rice balls, it's best to shake the glutinous rice in a bowl and roll it back and forth several times. The glutinous rice is not easy to spill because it's wrapped evenly.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nuo Mi Wan Zi