Pearl Balls(li li xiang zhen zhu wan zi )

Pearl Balls

Introduction:

"Pearl balls, with glutinous rice and yam, are nutritious, delicious but not greasy. Chinese yam has the effects of invigorating the spleen and lung, tonifying the stomach and kidney, strengthening the kidney and essence, strengthening the ears and eyes, helping the five zang organs, strengthening the muscles and bones, strengthening the mind, and prolonging life. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch. It is rich in nutrition. It is a warm and strong food. It has the functions of Tonifying the middle and Qi, strengthening the spleen and stomach, and stopping sweating. It can relieve poor appetite, abdominal distension and diarrhea. "

Production steps:

Step 1: wash the glutinous rice with water and soak it for more than 6 hours.

Step 2: peel the yam, steam it and press it into yam mud. spare.

Step 3: chop the fresh meat into mashed meat, and mix the mashed yam, all seasonings and mashed meat well.

Step 4: turn the meat stuffing into a small ball by hand, put it in the glutinous rice and roll on a layer of glutinous rice.

Step 5: put the rolled glutinous rice balls on the plate.

Step 6: put cold water into the pot, steam for 20 minutes.

Materials required:

Pork stuffing: 300g

Yam: 100g

Practical glutinous rice (60g)

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Old style: moderate

Pepper powder: right amount

Cooking wine: moderate

Pepper: right amount

Note: 1. The water for soaking glutinous rice should be one inch higher than glutinous rice, so that the glutinous rice can fully absorb water. The steamed balls are tender. 2. When steaming pearl balls, do not cover the plate with plastic film, otherwise it will not be steamed well.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Li Li Xiang Zhen Zhu Wan Zi