How to make pearl meatballs

Pearl meatballs are a well-known delicacy. They have a good effect of nourishing yin and moistening dryness, and have the effect of replenishing essence and blood. They can also play a certain role in nourishing and moisturizing the lungs. The ingredients generally required are glutinous rice, minced meat, red wine and other ingredients. The method is also relatively simple. When making the meat filling, you must stir in one direction. The glutinous rice needs to be cooked for about 12 hours before it can be made.

How to make pearl meatballs

Method 1

1. Add rice wine, fine salt, MSG, and scallion and ginger juice to the minced meat, and beat vigorously to make meat filling.

2. Soak the glutinous rice in cold water for 12 hours, or in warm water for 3 to 4 hours, so that it can absorb water and swell. Drain the water and spread it on a plate. Use your hands to squeeze out the meat filling to make meat balls. Roll them on the glutinous rice to coat them with a layer. Place them on another plate and steam them (about 5 to 6 minutes).

3. Use fresh soup (half spoonful) and add curry powder, fine salt, MSG, and sugar, bring to a boil, thicken with aquaponic starch to make a light yellow smooth sauce, and pour it on the meatballs. [1]

Method 2

1. Soak glutinous rice in water for about 2 hours. Mix the meat filling ingredients into a dough and set aside. (The saltiness of the meat filling can be determined by smelling it. Generally, if it smells good, it is salty enough. You can also try frying a little bit first to taste it.)

2. Take an appropriate amount of meat filling and shape it into a ball. Spread a layer of soaked glutinous rice evenly on the surface and place it on a plate. There is no need to sprinkle chopped green onions in this step. (This is how you process all the minced meat.)

3. Put water in the pot, bring to a boil, put the plate with meatballs in it and steam for 20 to 25 minutes. When there are 5 minutes left, sprinkle with chopped green onions and continue cooking until the end.

4. Serve immediately after serving.

Cooking tipsEdit

1. Soak glutinous rice in cold water as much as possible so that the grains will be plump and shiny when mature.

2. When steaming, use high heat and cook quickly. The steaming time should not be too long, just until it is cooked through, so that the meatballs will be more tender.

3. Try to stir-fry curry powder with onions (chopped into paste) first to make it more fragrant.