Yuxiang Sansi nuomi Wan(yu xiang san si nuo mi wan )

Yuxiang Sansi nuomi Wan

Introduction:

"Nine red meatballs, round and long"

Production steps:

Step 1: prepare the ingredients you need.

Step 2: soak glutinous rice in water for more than 4 hours in advance, and prepare broccoli.

Step 3: wash the broccoli, break it into small pieces, put it into a pot of boiling water until it is broken, and take it out for use.

Step 4: wash carrot, potato and lotus root, peel them off and cut them into shreds.

Step 5: add a little cooking wine, ginger, onion, chicken essence, white pepper, salt, a little soy sauce, a little five spice powder, a little water starch and stir well.

Step 6: add the three shreds into the minced meat and mix well.

Step 7: take out about 150g of the three shredded meat stuffing, and then add the drained glutinous rice. (after adding three shreds, there's too much meat stuffing to use. Only part of it is used, and the rest is made into fried meatballs.)

Step 8: mix the meat stuffing with glutinous rice.

Step 9: put on disposable gloves, divide the meat into nine parts, shape it into a round ball by hand and put it in the plate.

Step 10: put the plate into the steamer and cover it. The fire can be turned off about 15 minutes after the cold water is turned on.

Step 11: add a little corn oil into the frying pan, add ginger, garlic, onion, red pepper and Pixian bean to stir fry until fragrant.

Step 12: add a little ketchup, stir well and color.

Step 13: add appropriate amount of water, chicken essence and a little sugar, bring to a boil over low heat, then add a little water and starch, and mix well.

Step 14: turn off the fire when the soup is thick.

Step 15: take out the steamed glutinous rice balls, pour in the sauce, and then put in the broccoli. (if you feel cold, you can re-enter the steamer and heat it slightly before serving, but the time should not be long, otherwise the broccoli will change color and affect the dishes.)

Materials required:

Minced pork: 160g

Carrot: 185g

Potatoes: 70g

Lotus root: 150g

Broccoli: 115g

Glutinous rice: 50g

Corn oil: a little

Ginger: right amount

Onion: right amount

Garlic: right amount

White pepper: right amount

Five spice powder: a little

Soy sauce: a little

Starch: a little

Chicken essence: appropriate amount

Ketchup: a little

Red pepper: a little

Sugar: a little

Salt: right amount

Cooking wine: a little

Note: because my family doesn't like to eat sweet dishes, so the white sugar in the sauce is just a little, basically can't feel sweet, sweet friends can increase the amount of white sugar; the amount of other spices can also increase or decrease with their own taste. It's better to soak glutinous rice for a long time. The steamed balls will be softer and waxy. I soaked them the night before.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Xiang San Si Nuo Mi Wan