Glutinous rice balls
Overview
When I was a child, I loved eating meatballs the most. At that time, there were only simple pork meatballs. Although the recipe was simple, it tasted delicious. Regardless of New Year celebrations, weddings, or banquets, there must be one dish on the table, meatballs (Sixi meatballs, braised lion head, fish ball soup, etc.). Since the baby at home doesn’t like to eat carrots, I made them into meatballs with meat and vegetables, so that the nutrition is comprehensive!
Tags
Ingredients
Steps
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The pork is made into a stuffing, (the food processor is broken, so I chop it by hand) and the green onions are chopped. It is easier to put it together with the meat.
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Cut the ginger into shreds and add it to the meat filling so that the flavor blends well. If you don’t like ginger, you can skip this step...
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Cut the carrots into small dices and set aside. The remaining half can be sliced and used later
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Chop the fungus and set aside. If you have a baby at home, you can chop it up a little to make it easier to digest.
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Add diced carrots, diced fungus, salt, soy sauce, peppercorns, and sunflower oil into the filling, stir until strong
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Sliced carrots are ready for serving
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Soak the glutinous rice in cold water one night in advance so that it can be easily steamed (if you want to soak it faster, you can use warm water)
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Now that the filling is ready, it’s time to make the meatballs. The small round meatballs need to be rolled in the glutinous rice!
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The glutinous rice balls are about to be steamed. Steam them over high heat for twenty minutes!
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It was out of the pot. The shiny glutinous rice looked so appetizing that I secretly ate one!
