Pearl glutinous rice balls(zhen zhu nuo mi wan zi )

Pearl glutinous rice balls

Introduction:

"This dish was originally eaten by the landlady of the shop downstairs. They also have delicious fish balls and tofu. I often eat balls instead of eating, and then my mother scolds me.... During the Chinese new year, I made it by myself, added some ingredients, and it was very popular in the big meal ~ how to make the stuffing of Meatballs? Every family has its own tricks, and those who pay attention to the point will put horseshoe (water chestnut), which will taste crispy and richer than pure meat. But it's really hard to cut a horse's hoof!! See someone micro blog said, let her object cut horseshoes, she asked the object, can directly cut into square? She said no, it's a waste.. Or you can cut the hexagon... I think it's a cook's nightmare to cut this product. I don't want to eat it after cutting a pile. Then I once again played an innovative spirit, to taste crisp, steaming will not change the surface of the material to replace, then what Le, I immediately cut a section of lotus root into, en, is lotus root - Dangdang! Chopped, mixed into the meat, the finished product is really beyond expectation ~ ~ mom no longer has to worry about cutting the hooves for me ~ "

Production steps:

Step 1: cut pork into minced meat, add cooking wine, fish sauce, soy sauce, salt, sugar, black pepper, five spice powder and starch to taste.

Step 2: cut the scallion into powder, heat two spoonfuls of oil in the pot, heat 80% and then saute the scallion until fragrant. Stir well

Step 3: substitute for water chestnut! the lotus root! Very important!

Step 4: Chop lotus root and mix in

Step 5: dice mushrooms and stir in the meat

Step 6: add some water and starch, pour a little in the palm of your hand, rub the meat into small balls, roll in the soaked glutinous rice, wrap it in glutinous rice, and then steam it in the pot. When the fire is on, steam it in low heat for 20 minutes, and then simmer for 10 minutes after turning off the fire. You can put a medlar for decoration~

Step 7: soak the glutinous rice one night in advance. They usually use long stemmed white glutinous rice, but I found that my mother mixed purple glutinous rice with white glutinous rice, so.. Just black pearl.

Materials required:

Pork: 500g

Lotus root: 250g

Mushroom: 5

Scallion: Half Root

Cooking wine: moderate

Fish sauce: moderate

Salt: right amount

Sugar: right amount

Starch: right amount

Black pepper: right amount

Five spice powder: appropriate amount

Oil: right amount

Note: 1. Soak the glutinous rice one night in advance. If you want to make this dish at zero, soak the glutinous rice in hot water and steam it for a while. 2. For the students who can't grasp the taste of meat stuffing, the simplest way is to mix the meat stuffing well, you can choose a piece and fry it in a pan. If it's light, add some salt. If it's salty, cut some mushrooms into it. It's delicious and you can start~

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhen Zhu Nuo Mi Wan Zi