Pearl glutinous rice balls

Overview

I originally ate this dish from the proprietress of the small shop downstairs. They also had delicious fish balls and tofu. I often skipped meals and only ate meatballs, and then my mother scolded me. . . . During the Chinese New Year, I made it myself, added some ingredients, and it was very popular at the New Year's Eve dinner. Basically, everyone has their own tricks on how to make the stuffing of meatballs. Those who are particular about it will add water chestnuts (water chestnuts), which makes it crispy and has a richer texture than eating pure meat. But it’s really difficult to cut a horse’s hoof! ! I saw someone on Weibo saying that she asked her partner to cut a horse's hoof, and her partner asked, can it be cut directly into squares? She said no, it would be too wasteful. . Otherwise, you can cut it into hexagons. . . I think peeling this thing is a cook’s nightmare. After peeling a bunch, I never want to eat it again. Then I used my innovative spirit again and wanted to use something with a crispy texture that would not change the noodles after steaming. What should I use? I immediately cut a section of lotus root and put it in. Well, it was lotus root - dang dang dang! Chop it into pieces and mix it into the meat. The finished product is really better than expected~~My mother no longer has to worry about peeling the water chestnuts for me~

Tags

• snacks
• cooking wine
• five spice powder
• green onions
• lotus root
• mushrooms
• oil
• pork
• starch
• sugar
• black pepper
• fish sauce
• salt

Ingredients

Steps

1. 1 Cut the pork belly into minced meat, add cooking wine, fish sauce, light soy sauce, dark soy sauce, salt, sugar, black pepper, allspice, and starch to taste.

   

2. 2 Cut the green onions into mince, heat two spoons of oil in the pot, when it is 80% hot, stir-fry the green onions until fragrant ~ stir well evenly

   

3. 3 Ingredients that can replace water chestnuts! Lotus root! Very important!

   

4. 4 Chop the lotus root and mix in

   

5. 5 Chop the mushrooms and mix into the meat filling, stir evenly

   

6. 6 Adjust some water starch, pour a little in the palm of your hand, roll the meat stuffing into small balls, roll them in the soaked glutinous rice, wrap them in the glutinous rice and steam them in a pot. After the high heat is turned on, steam over low heat for 20 minutes, then turn off the heat and continue to simmer for 10 minutes. You can put a wolfberry for decoration~

   

7. 7 Soak the glutinous rice overnight in advance. Usually long-stem white glutinous rice is used, but I found that my mother mixed purple glutinous rice with white glutinous rice, that. . Just black pearls.