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Fresh taste of glutinous rice meatballs is different from the flavor of lion's head

I have a friend who wants to make the glutinous rice meatballs like restaurants use purple cabbage to prepare their own color. At the beginning, the effect is really good. The color is beautiful, but after steaming it out, the original nightclub hasn't changed, but the meatballs are still busy. Today, I don't have the trouble of using the traditional method of Ningdu people's annual feast. It's very simple 。

How to make glutinous rice meatballs:

1. First soak the glutinous rice in water for 1 to 2 hours, then fish it for standby. Then chop the lean meat into minced meat, add a little potato flour and shredded radish (or vegetable head silk, water chestnut silk) and mix well, then pinch into balls.

2. Roll the meatballs all over the body in the glutinous rice and steam them in a steamer. After steaming, sprinkle some chopped green onion on the plate and sprinkle with sesame oil. A plate of fragrant glutinous rice meatballs will be ready.