meatballs rolled in glutinous rice and steamed(zhen zhu rou wan )

meatballs rolled in glutinous rice and steamed

Introduction:

"The wild Arctic shrimp in Canada does not use any additives, and its excellent quality comes from the fact that it is quickly frozen at minus 30 ℃ within a few minutes after being caught in the water. Each shrimp boat is equipped with a modern processing line which has been inspected by the government and strictly controlled according to relevant regulations. Such delicious shrimps are gone after eating. The rest of them are steamed to finish. Careful calculation, a bag of shrimp, I made four dishes, super dry it! The crystal clear glutinous rice is wrapped with fresh meatballs added with water chestnuts, and the whole fresh shrimp is hidden inside. It's really delicious when you bite it. It's fragrant. This pearl meatball is not only lovely in shape, but also nutritious. Children are very happy to eat it. "

Production steps:

Step 1: prepare materials.

Step 2: soak the glutinous rice one night in advance, and then control the dry moisture.

Step 3: put the minced meat in a bowl, add chopped green onion, ginger, soy sauce, pepper and salt, and stir in one direction until the minced meat is sticky.

Step 4: add sesame oil and starch and continue to mix well.

Step 5: chop the water chestnut, add it into the meat and mix well.

Step 6: after thawing at room temperature, remove the head, peel off the shell and keep the tail. Remove the shrimp line from the back and marinate it with cooking wine and pepper.

Step 7: oil your hands and wrap the shrimp with meat stuffing to expose the tail.

Step 8: roll the shrimp meatballs on the dried glutinous rice, and then press the surface gently to make the glutinous rice stick firmly. Oil the bottom of the plate and arrange the glutinous rice balls at a certain distance.

Step 9: after boiling water in the pan, put it on the plate and steam over high heat for 15 minutes.

Materials required:

Pork stuffing: 250g

Arctic shrimp: 12

Glutinous rice: 100g

Water chestnut: 5

Soy sauce: 2 tablespoons

Scallion: right amount

Ginger: right amount

Pepper: right amount

Starch: 1 tablespoon

Cooking wine: moderate

Sesame oil: 1 teaspoon

Note: 1. The best proportion of pork stuffing is fat three thin seven, do not use too thin. 2. Remember to add water chestnut in meat stuffing! Adding water chestnut will taste better. 3. When packing meatballs, put some oil on your hands to make it easier to operate. 4. Oil the bottom of the plate first, and then put in the meatballs. It's easy to take out after steaming, and it's easy to wash the plate. 

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhen Zhu Rou Wan