The method of making pearl glutinous rice balls

Health benefits

Glutinous rice: Sweat reducing

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

200 grams of pork (three fatty and seven lean)

100g glutinous rice

120g Lotus Root

1 small section of scallion

1 slice of ginger

1 tablespoon cooking wine

1 tablespoon soy sauce

A little pepper powder

Salt in moderation

1 teaspoon sesame oil

A little chicken essence

Soak goji berries in moderation

The method of making pearl glutinous rice balls

1. Wash the glutinous rice twice and soak it in clean water for at least four hours. Remove and drain the water for later use.

2. Chop the pork into minced meat as much as possible, but do not use a machine to crush it as it may not taste good. Then add chopped scallions and ginger.

3. Add soy sauce, cooking wine, salt, pepper, chicken essence, and sesame oil, and stir in one direction until the minced meat is strong.

4. Wash and peel the lotus roots, cut them into small pieces and put them into minced meat, mix and stir evenly.

5. Take about thirty grams of minced meat and knead it into a round ball shape.

6. Roll the glutinous rice a few times to evenly stick it on.

7. Put the prepared glutinous rice balls into a steamer, put them on top of the pot and turn to medium low heat to steam for about 30 minutes after the water boils.

8. Take out the steamed glutinous rice balls and add a goji berry as a garnish on top of each one.

9.A soft and fragrant pearl glutinous rice ball is ready, crystal clear, delicious and beautiful!

Tips

Do not use colored seasonings such as light soy sauce or dark soy sauce when filling, as they can affect the color of the meatballs. Secondly, when wrapping glutinous rice, you can use your hands to grip it moderately a few times to make the rice stick more firmly, so that the meatballs do not spread when steaming in the pot. Glutinous rice must be soaked in advance, and pork should be chosen with three layers of fat and seven layers of thinness, so that the taste of the meatballs is better.

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