Pearl lotus root in curry juice(ka li zhi zhen zhu ou yuan )

Pearl lotus root in curry juice

Introduction:

"Pearl Balls originated in Hubei. The delicious "steamed meat", "steamed white pill" and "steamed Pearl Pill" in Mianyang, Hubei Province are the local flavor food of Jingchu. In ancient times, they had the good name of "three steamed meats in Mianyang" and their reputation is as good as that of that year. Mianyang people are used to "Mianyang three steaming" banquet hospitality, to show festivity and solemnity. Interestingly, the steamed pearl balls are as beautiful as craft products. When they are put on the plate, they are very white and delicate, just like pearls falling into a jade plate, which makes people feast their eyes and enjoy endless beauty. The steamed pearl meatballs, with lotus root, taste more delicious and nutritious, but also more suitable for this cool autumn. I've steamed this dish before, but I didn't water it. I feel my mouth is a little dry. This time, I had a whim to make a curry juice and pour it on it. I feel that the color is more attractive and gorgeous. The taste of the finished food is also very good. All the big and small greedy cats in my family boast that it is delicious! ^_ ^In fact, food is like this. There are no unchangeable rules. Sometimes, a small change or creativity will make you a delicious surprise. Simple changes and some creative ideas will transform the original ordinary food into magic, which is also the charm of food that attracts people so much. "

Production steps:

Step 1: soak glutinous rice for 5-7 hours in advance.

Step 2: drain the soaked glutinous rice and set aside.

Step 3: prepare the meat and lotus root.

Step 4: rub the lotus root into a paste.

Step 5: put in the meat, add seasoning.

Step 6: mix well and work hard.

Step 7: put lotus root into steamer and set aside.

Step 8: take a little of the meat stuffing and rub it into a ball, then roll the glutinous rice.

Step 9: put in the steamer water in turn and steam for 15-20 minutes.

Step 10: add a little water (or soup) to the frying pan, and then add the curry powder.

Step 11: add salt and stir well.

Step 12: boil out the flavor, add a little sugar and chicken essence.

Step 13: add the starch.

Step 14: stir evenly, thick and transparent, turn off the fire.

Step 15: take out the steamed lotus root balls, pour the curry juice on them and garnish with Lycium barbarum and scallion shreds.

Materials required:

Glutinous rice: 100g

Pork stuffing: 200g

Lotus root: 100g

Scallion: right amount

Ginger powder: 3 G

Pepper: 2G

Cooking wine: 15ml

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: 20g

Curry powder: 4G

Starch: 20g

Note: glutinous rice can be soaked on the previous night to save some trouble. Lotus roots do not need to be broken, a little bit of lotus seed meat round taste better.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Ka Li Zhi Zhen Zhu Ou Yuan