condiments
60 grams of glutinous rice
Black rice 60 grams
200g pork stuffing
condiments
water chestnut
four
Chinese wolfberry
1?o'clock
condiment
salt
Half spoon
monosodium glutamate
Half spoon
verdant
20 grams
energy
20 grams
Cooking wine
1 tablespoon
Light soy sauce
2 tablespoons
sesame oil
1 tablespoon
white pepper
Half spoon
Growing up day by day-the practice of black and white pearl balls
1. After washing the glutinous rice, soak it in clear water for more than four hours, and then control the water to dry for later use. Soak the black rice for four hours, then cook it until it is half cooked, drain the water and use it again.
2. Beat the bought meat stuffing with a rolling pin for three minutes before seasoning to make the meat stuffing more compact.
3. Put the minced onion and ginger into the meat.
4. Add soy sauce, cooking wine, sesame oil, salt, white pepper and monosodium glutamate to the meat stuffing and stir well.
5. Wash the horseshoe, peel it and cut it into cubes.
6. Put the diced horseshoe into the meat and stir well.
7. Use a spoon or hand to make the meat stuffing into meatballs, roll it around on the glutinous rice, so that the meatballs are evenly covered with a layer of rice, and gently press the surface with your hands, so that the glutinous rice is firmly attached to the meatballs.
8. Put the prepared pearl balls into a steamer, decorate them with medlar, and steam them on high fire 15 minutes. I put a cabbage leaf in the steamer, so that the steamed meatballs not only have the smell of vegetables, but also facilitate the cleaning of the container.
Cuisine characteristics
1, everyone will be familiar with the pearl balls. This is a very popular classic dish. Because of its beautiful appearance, it is very suitable for family members to eat together and for dinner at home.
2. This dish combines food and meat perfectly, and the balls are not greasy under the package of glutinous rice. The pearl balls we usually see are white and covered with glutinous rice. This time, half of it is made of black fragrant rice, and the effect is good! However, it should be noted that black rice is not easy to soak, so it is better to soak it for two hours longer than glutinous rice, or boil it in water until it is half cooked, and then drain the water to wrap the meatballs.