Glutinous rice balls

Overview

The first time I made glutinous rice balls, it was a great success. I bought one as soon as they came out of the pot. They tasted great, the glutinous rice was soft and glutinous, and the meat filling was delicious. After taking the photo, it was quickly divided between my daughter and her classmates. My daughter suggested that she had done too little and had to do it next Sunday.

Tags

• hot dishes
• home cooking
• common dishes
• children
• dinner with friends
• summer recipes
• banquet dishes
• cooking wine
• fungus
• glutinous rice
• minced pork
• mushrooms
• old soy sauce
• thirteen incense
• very fresh soy sauce
• water starch
• carrot
• chopped green onion
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, soak the glutinous rice overnight, and soak the fungus and mushrooms in advance

   

2. 2 Prepare the ingredients, soak the glutinous rice overnight, and soak the fungus and mushrooms in advance

   

3. 3 Chop the mushrooms and fungus into small pieces, mix them with the minced meat, add salt, thirteen spices, dark soy sauce, very fresh soy sauce, and cooking wine and stir well, then add the water starch in batches and stir until it becomes gelatinous

   

4. 4 Chop the mushrooms and fungus into small pieces, mix them with the minced meat, add salt, thirteen spices, dark soy sauce, very fresh soy sauce, and cooking wine and stir well, then add the water starch in batches and stir until it becomes gelatinous

   

5. 5 Dip some water on your hands and shape the mixed meat into small balls

   

6. 6 Roll the prepared meatballs in glutinous rice so that the glutinous rice can fully coat the meatballs

   

7. 7 Slice the carrots and place the glutinous rice balls on the carrot slices

   

8. 8 Place in a steamer, bring to a boil over high heat, then turn to medium-low heat and steam for 30 minutes. Garnish with chopped green onion and carrot cubes