The most representative big dish -- glutinous rice balls(zui ju dai biao xing de nian ye cai nuo mi wan zi )

The most representative big dish -- glutinous rice balls

Introduction:

"I've always been less emotional about glutinous rice. It's hard to digest, so I choose to keep a distance from it as much as possible. Near the Spring Festival, the first dish to set off the festive atmosphere reminds me of glutinous rice balls. The reason why it is the most representative big dish is that this glutinous rice ball is round and Doudu, which also means reunion. Some people also call pearl balls, pearl balls, glutinous rice balls and so on. No matter how you call it, you can't change its delicious taste. The first time I made it, I was really fascinated by its taste. The combination of glutinous rice and fat spilled from the steaming process of meat stuffing is so beautiful that it's self-evident. Now I think, I can't control my saliva. "

Production steps:

Step 1: soak the glutinous rice overnight in advance, slice the pork, chop it into minced meat, and chop the onion and ginger;

Step 2: add onion, ginger, cooking wine, soy sauce, salt, oyster sauce and pepper powder to the meat stuffing, and stir well;

Step 3: take the right amount of meat stuffing, roll it into a ball shape in the hand, wrap it with the soaked glutinous rice, and place it on the plate;

Step 4: put enough water into the steamer, lay a layer of vegetable leaves neatly, put the balls on the vegetable leaves, steam over high heat for about 10 minutes.

Materials required:

Pork: 200g

Glutinous rice: 100g

Onion: a paragraph

Ginger: 3 tablets

Cooking wine: 2 teaspoons

Soy sauce: 1 teaspoon

Salt: 1 teaspoon

Oyster sauce: 1 / 2 tsp

Pepper powder: 1 / 2 tsp

Note: 1. If there is cage cloth, cage cloth can also be used to replace the vegetable leaves. The choice of vegetable leaves includes cabbage leaves, lettuce leaves, baby cabbage leaves, etc. the steamed vegetable leaves can be eaten together with the meatballs. 2. The meat for stuffing is the best, and the ratio of fat to lean is 3:7.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zui Ju Dai Biao Xing De Nian Ye Cai Nuo Mi Wan Zi