Small change, big surprise -- Phoenix Tail pearl meatball(xiao bian hua da jing xi feng wei zhen zhu rou wan )

Small change, big surprise -- Phoenix Tail pearl meatball

Introduction:

"Pearl meatball is a steamed dish that I often cook and eat in my family. It's lovely and nutritious. This time, the whole prawn is added to the meatball. The small prawn brings a pleasant taste and makes the Pearl meatball more beautiful. The crystal clear glutinous rice is wrapped in delicious meatballs, and there is a whole fresh shrimp in it. It's a mixture of three tastes and fragrance. It's delicious and full of fragrance

Production steps:

Step 1: prepare the required materials, soak the glutinous rice one night in advance, and then control the dry water content for standby.

Step 2: put minced pork into a large bowl, add soy sauce, rice wine, white pepper and salt according to the amount.

Step 3: add chopped garlic and stir in one direction until the meat is sticky.

Step 4: add chopped garlic and stir in one direction until the meat is sticky.

Step 5: add starch and continue stirring.

Step 6: add sesame oil and mix well.

Step 7: peel and chop the water chestnut and add it to the meat.

Step 8: stir well and the meat is ready.

Step 9: remove the head of the shrimp, peel off the skin, keep the tail of the shrimp, open the back and pick out the shrimp line.

Step 10: wash the prawns and marinate them with white pepper and a little salt.

Step 11: take right amount of meat stuffing and wrap it on the shrimp, and slowly ball it into a small ball by hand.

Step 12: roll the prepared shrimp meatballs on the dried glutinous rice for a circle, and then press the surface gently to fix the glutinous rice on the shrimp meatballs.

Step 13: after all are done, put the glutinous rice balls on the steamer, steam for 15 minutes.

Materials required:

Minced pork: 200g

Fresh shrimp: 20

Water chestnut: 4

Glutinous rice: 1 small bowl

Salt: right amount

Starch: 1 tablespoon

Sesame oil: 1 teaspoon

Soy sauce: 2 tablespoons

Rice wine: 1 tablespoon

Garlic: 1 slice

White pepper: a little

Note: 1. Minced pork is best 3 fat 7 lean ratio. 2. A little oil on the hand when making meatballs is better. 3. The stuffing of Meatballs can also be changed freely, such as chicken and beef. 4. Do not omit the water chestnut in the meat stuffing, adding water chestnut will taste better.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Xiao Bian Hua Da Jing Xi Feng Wei Zhen Zhu Rou Wan