Glutinous rice balls
Overview
Usually we soak the glutinous rice and stick it on the outside of the meatballs, which is also delicious. But I prefer the flavor of glutinous rice soaked in meat. The two have the same purpose, it all depends on personal preference!
Tags
Ingredients
Steps
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Soak the glutinous rice in water for 3 hours. Change the water once or twice during this period.
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Prepare the meat filling, add green onion and ginger, chop well, then add light soy sauce and cooking wine to marinate.
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Soak the sauerkraut with Sichuan peppercorns for half an hour. If using Chinese cabbage, please go to the next step^_^.
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Squeeze out the water from the soaked sauerkraut, chop it into pieces, squeeze it again, and add it to the meat filling. If you use cabbage, chop it into pieces and squeeze out the water!
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After the glutinous rice is soaked, steam it in a pot for three minutes, or fry it in a wok to increase its viscosity. Steaming is better, while frying tends to stick to the pan. . .
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Let the steamed glutinous rice cool and then add it to the filling. At the same time, add two tablespoons of peanut oil, salt and MSG. Mix the filling.
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When making meatballs, prepare a bowl of water next to it. Soak your hands before making each meatball, otherwise the meat filling will stick to your hands. The meat filling can be beaten back and forth between your left and right hands a few times to increase its toughness and make the meatballs firmer.
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Place the prepared meatballs into the steamer. Fire for 5 minutes. Cook on medium-low heat for 15 minutes. After steaming, turn off the heat and cover for a while.
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It’s time to take it out of the pan and put it on the plate~