Mutton and Pearl Balls(yang rou zhen zhu wan zi )

Mutton and Pearl Balls

Introduction:

"To be honest, some dishes have to be made with pork, such as braised pork, steamed pork with plum vegetables, and pearl balls. The meat is always not so delicious. You can't eat braised pork, plum dish and minced pork. What about pearl balls? My daughter has ordered this dish for several days. Let's make a change and try it with mutton. In order to ensure that there is a substitute method in case it is not delicious, MI Ma put a quail egg in each ball. In case the children don't eat mutton balls, quail eggs can hold up, so that they won't have nothing to eat. She discussed with her daughter whether it was OK to make the meatballs with soup. If she couldn't, she would take the meatballs with rice and asked her mother to make them with mutton. Mi Ma had to do it. The result was very good. The mutton and Pearl Balls tasted better than Mom Mi thought. Nano ate three of them. Interestingly, the child said that he would eat meat and rice instead of quail eggs. This quail egg is not as delicious as that sour and sweet one. Ha ha, just eat it

Production steps:

Step 1: material map, half rice and half glutinous rice, need to soak in advance. Wash the quail eggs and boil them.

Step 2: onion and ginger should be crushed and added to the blister, and onion and ginger water should be used later.

Step 3: after removing the elastic membrane of mutton, beat it loose with a meat hammer.

Step 4: chop into meat.

Step 5: add salt, soy sauce, cooking wine, pepper, sugar and mix well.

Step 6: add onion and ginger water in several times, about 10 ml each time, three times in total, mix evenly each time until the water is completely absorbed by the meat, and the meat stuffing is obviously strong.

Step 7: finally use the oil seal.

Step 8: after the quail eggs are cooked, soak them in cold water, shell them one by one, and mix with a little cornmeal.

Step 9: take a ball of stuffing and put in a quail egg,

Step 10: turn the minced meat into a ball, pour the ball with both hands several times, and the ball will be formed and firm.

Step 11: roll the soaked rice.

Step 12: put on the plate or cage and steam for 20 minutes.

Materials required:

Mutton: moderate

Glutinous rice: right amount

Rice: right amount

Quail eggs: moderate

Scallion: right amount

Ginger: right amount

Raw powder: appropriate amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Cooking oil: proper amount

Note: 1, if you use pork to make meatballs, the ratio of fat to lean is 4:6 or 3:7, mutton is also a truth, if the mutton is thin, you can add vegetable oil to the stuffing by several times. 2. To make larger meatballs, the usual way is to pour the meatballs from the left hand into the right hand, and then from the right hand into the left hand, and pour them back and forth several times to make the meatballs firm. Smaller balls can be extruded directly at the mouth of the tiger. 3. The rice used to make pearl balls can be either glutinous rice or half glutinous rice. It needs to be soaked in advance, otherwise the steamed rice will have a hard core, not easy to be cooked, and the taste is not good. 4. The best way to steam pearl balls is to use the bamboo cage, which is easy to drench. When steamed, it will be very loose. When steamed with plates or other utensils, the bottom of the balls is relatively large and not very beautiful. That's what happened to Mima's steaming this time.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Zhen Zhu Wan Zi