Glutinous rice meatballs(nuo mi rou wan )

Glutinous rice meatballs

Introduction:

"I always wanted to make glutinous rice meatballs. I wanted to steam the glutinous rice and make it crystal clear. I had a bite of it. It's really delicious. Today I started to make it. I added carrots, mushrooms and eggs to the meat stuffing. It's more nutritious and adds the flavor of Meatballs. When I come to the guests in the festival or at home, I'll serve a plate with complete color, fragrance and taste. I'm sure I can get the praise of the guests! How beautiful is the heart

Production steps:

Step 1: soak glutinous rice 4-6 hours in advance, drain water and set aside.

Step 2: Mince Pork.

Step 3: Chop mushrooms and carrots and add them to the meat. I use fresh mushrooms.

Step 4: beat in an egg, add ginger, scallion, salt, cooking wine, soy sauce, soy sauce, sugar.

Step 5: mix well.

Step 6: take some meat stuffing, roll it into a round ball by hand, and put it in the soaked glutinous rice.

Step 7: evenly wrap the meatballs with glutinous rice, and roll them back and forth on your hands to make the glutinous rice stick firmly to the meatballs.

Step 8: brush some oil on the plate (it's OK not to brush), put the glutinous rice meatballs on the plate and steam for about 25 minutes.

Step 9: out of the pot, garnish with red pepper.

Materials required:

Glutinous rice: right amount

Pork: moderate

Carrot: Half Root

Mushroom: 5

Egg: 1

Ginger powder: appropriate amount

Minced chives: right amount

Salt: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Note: 1. Do not soak glutinous rice in hot water, otherwise it will not stick to meatballs. 2. Make less at a time, and it's better to finish one or two meals, because steamed meatballs and glutinous rice are easy to fall down, so the taste will be bad next time. 3. Meatballs can be steamed, fried, boiled and made into soup. It depends on your preference!

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nuo Mi Rou Wan