Glutinous rice meatballs

Overview

I have always wanted to make glutinous rice meatballs. I thought that when the glutinous rice is steamed, it will be crystal clear, and when you take a bite, it will be fragrant and glutinous. It is really delicious. I started making it today. I added carrots, mushrooms and eggs to the meat filling, which is more nutritious and adds to the aroma of the meatballs. During festivals or when guests come to your home, serve a plate. The color, aroma and taste are all perfect, and you are sure to get praise from the guests! Isn’t it beautiful in my heart!

Tags

• hot dishes
• old man
• autumn recipes
• banquet dishes
• gan cuisine
• lunch
• cooking wine
• egg
• ginger powder
• glutinous rice
• light soy sauce
• mushrooms
• old soy sauce
• pork
• white sugar
• carrot
• minced chives
• salt

Ingredients

Steps

1. 1 Soak the glutinous rice 4-6 hours in advance, drain and set aside.

   

2. 2 Chop the pork into mince.

   

3. 3 Mushrooms and carrots are also chopped into pieces and added to the meat filling. (I used fresh shiitake mushrooms).

   

4. 4 Crack an egg, add minced ginger, minced chives, salt, cooking wine, dark soy sauce, light soy sauce, and sugar.

   

5. 5 Mix well.

   

6. 6 Take some meat filling, roll it into a ball with your hands, and put it in the soaked glutinous rice.

   

7. 7 Wrap the meatballs evenly in the glutinous rice and roll them back and forth a few times with your hands to make the glutinous rice stick firmly to the meatballs.

   

8. 8 Brush some oil on the plate (you can do it without brushing), put the glutinous rice meatballs on the plate, and steam them for about 25 minutes.

   

9. 9 Remove from the pan and garnish with red pepper.