How to make glutinous rice balls with meat

Glutinous rice balls with meat were originally a special delicacy in some areas. Today, they have become a fashionable food. The reason why glutinous rice balls with meat have won the love of many people is mainly due to the fragrance of glutinous rice and the tenderness of pork. In some areas, glutinous rice balls with meat have become an indispensable dish on the New Year's Eve dinner table. This delicacy can both fill your stomach and satisfy your cravings. Come and learn how to make it with the editor. The following is the method of making glutinous rice balls with meat"

Ingredients: glutinous rice, pork filling, ginger, onion, salad oil, chicken essence, soy sauce, salt, pepper, etc.

Preparation method:

1. Soak the glutinous rice in water in advance, usually for about one to two hours, drain the water and set aside.

2. 1 pound of lean meat filling, which I chopped myself with a knife, I think it is more hygienic.

3. Prepare a slightly larger bowl, pour the meat filling into it, add a little salad oil, beat an egg, pepper, soy sauce, salt, chicken essence, chopped green onion, chopped ginger, etc., stir well.

4. Use a small spoon to scoop a spoonful of glutinous rice, and roll it on the panel.

5. Steam for about 45 minutes.

Fried glutinous rice balls:

1. First, cook the glutinous rice. Be careful not to add too much water. Because the glutinous rice has been soaked, the water has been absorbed. When cooking, the water should be almost level with the rice or just a little higher.

2. You can just buy the meat filling directly from outside. Add more green onions and ginger when mixing it to make it saltier. Don’t use too much meat filling. You are not eating meatballs. In glutinous rice balls, it is just a supporting role, serving to enhance the flavor and freshness.

3. When rolling the balls, put some cold water on your hands, otherwise the glutinous rice will be too sticky and you will not be able to make the surface of the balls smooth. Squeeze it a little harder to make the balls firm.

4. The frying step is the most critical. There should be enough oil to cover the meatballs. Also, if there is enough oil, the oil temperature can remain stable when the meatballs are thrown in. The oil needs to be hotter, because glutinous rice has a high water content, and if the oil temperature is not high, the surface cannot be fried into a golden shell quickly, causing too much oil to seep into the inside, making it greasy. Don't be impatient. Don't touch it before the surface turns yellow. If you touch it with chopsticks or a spatula, it will stick to it. If you move it again, it will fall apart immediately.

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