Rhubarb rice and lotus root balls
Overview
I bought a pound of minced meat and made three ways to eat it. The first was rhubarb, rice and lotus root balls. I used to make them with millet and glutinous rice. I still think rhubarb rice tastes better. Rhubarb rice itself is sticky because of glutinous rice, not loose, wrapped firmly, and elastic. From now on, I will use rhubarb rice when making couscous.
Tags
Ingredients
Steps
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Wash and peel the fresh meat filling and lotus root. Wash and wash the rhubarb rice and soak it in water for 1 hour.
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Add minced onion, minced ginger, salt, and peppercorns to the meat filling.
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Then pour in oyster sauce and peanut oil.
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Stir the meat filling evenly.
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Grate the lotus root with a grater.
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Then cut into pieces with a knife.
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Put the lotus root into the meat filling.
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Beat in 1 egg.
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Beat vigorously until smooth.
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Soak the rhubarb rice in water to remove the moisture.
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First beat the meat filling in your hands, then shape into meatballs, then evenly wrap them in large yellow rice.
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Meatballs wrapped in yellow rice.
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Place in a steamer and steam over medium heat for 20 minutes.
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Bouncy, soft and fragrant, the rhubarb rice meatballs will give you a different feeling!
