Meat ball (zhen zhu wan zi )

Meat ball

Introduction:

"My cousin said that when she was a child, the glutinous rice balls made by her aunt's father were delicious. In addition to the old tofu, there were mustard tubers and pig oil residue. Looking at the oil residue left by cooking pig oil at home, she tried them. It was really good."

Production steps:

Step 1: soak the glutinous rice in advance.

Step 2: cut the tofu into slices and drain the water.

Step 3: cut mustard into small pieces.

Step 4: minced meat.

Step 5: prepare the pig oil residue.

Step 6: minced meat, tofu, eggs, ginger, salt, pepper and a little soy sauce, one time to adjust the taste.

Step 7: add mustard tuber and oil residue to mix well.

Step 8: make the stuffing into a round, roll it in the soaked glutinous rice and weigh it in your hand.

Step 9: put the round into the steamer and steam it over high heat.

Step 10: out of the pot.

Step 11: out of the pot.

Materials required:

Meat stuffing: right amount

Old tofu: right amount

Glutinous rice: right amount

Mustard tuber: right amount

Pig oil residue: appropriate amount

Egg: one

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Ginger powder: appropriate amount

Note: tofu is more than meat stuffing. Don't give too much raw soy sauce. It's not good-looking when the color is dark.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhen Zhu Wan Zi