The most representative New Year’s Eve dish—glutinous rice balls

Overview

I have never been too emotional about glutinous rice. It is difficult to digest, so I choose to keep a distance from it as much as possible. As the Spring Festival approaches, the first dish to heighten the festive atmosphere reminds me of glutinous rice balls. The reason why it is said to be the most representative New Year’s Eve dish is because of its round and round glutinous rice balls, which also means reunion. Some people also call it pearl balls, pearl balls, glutinous rice balls, etc. No matter what you call it, you can't change its delicious taste. The first time I made it, I was really obsessed with its taste. The combination of the glutinous rice and the fat that overflowed during the steaming process of the meat filling was so beautiful that it goes without saying. Thinking about it now, I can't control my saliva.

Tags

• snacks
• children
• dinner with friends
• autumn recipes
• hubei cuisine
• lunch
• confinement
• cooking wine
• glutinous rice
• onions
• oyster sauce
• pork
• sichuan pepper powder
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the glutinous rice overnight in advance, slice the pork, chop it into mince, mince the green onion and ginger;

   

2. 2 Add onion, ginger, cooking wine, soy sauce, salt, oyster sauce, and Sichuan peppercorns to the meat filling and stir evenly;

   

3. 3 Take an appropriate amount of meat filling, roll it into a ball shape in your hands, wrap it in soaked glutinous rice, and place it on a plate;

   

4. 4 Pour enough water into the steamer, spread a layer of vegetable leaves neatly, place the meatballs on the vegetable leaves, and steam over high heat for about 10 minutes.