How to make rice meatballs, how to make pork rice meatballs

Many people especially like to eat meatballs, and the selection and preparation of meatballs are relatively simple. We can also add different ingredients when making meatballs, and the meatballs that come out of this way taste completely different. There are various ways to make and eat meatballs, and you can also wrap a layer of rice on the outside of meatballs.

So do you know how to make rice meatballs?

1.Method 1.

Wash and peel the carrots, chop them into minced carrots, minced ginger, minced pork into meat puree, add minced ginger, extremely fresh flavor, and thirteen spices, mix evenly and marinate for 10 minutes. Put the leftover rice on the cutting board, smear a knife with a layer of vegetable oil (so that it does not stick to the rice) and chop it, beat the eggs, put the rice in a basin, put the minced meat, carrots, and add salt to the rice. Put on disposable kitchen gloves on your hands, mix all the ingredients and seasonings with a kneading mix, add egg wash, and mix well.

Add a little starch and mix well, stir all the ingredients evenly, brush the plate with a layer of vegetable oil, squeeze the meat filling into balls, and put them on the plate, so that it is easy to fry, or squeeze the meatballs while frying, the first fried old, and the later meatballs have not been fried. Heat the pan with cold oil, the oil is hot for 6 percent, put the meatballs, wait until the surface of the meatballs becomes hard, spread them with chopsticks, fry the meatballs over medium-low heat until they float up and pick them up, pat off the oil on the meatballs with a spoon, heat the oil again, fry the meatballs until golden brown, pick up and drain the oil.

2.Practice 2.

After buying the pork filling, use it to chop it into sticky minced meat, add salt, light soy sauce, Shao wine, pepper, chicken essence, sesame oil, and stir well. Slowly add the pre-soaked green onion, ginger and pepper water in batches. (Slice or shred green onion and ginger, put in peppercorns, flush into warm water, delicate for half an hour, and strain out to become green onion and ginger pepper water) while adding, stirring in one direction with chopsticks until the minced meat is sticky.

Crush the rice, add it to the meat filling, stir well, hold the meat filling in your hand, close your four fingers, and the meat filling will be squeezed out from the tiger's mouth to form a round meatball, heat the oil in the pot, put the meatballs into the pot one by one, fry them until golden brown, and remove the dry oil.

3.Note. It is best to chop pork by hand into minced meat, and it is better to chop it by hand.

The leftover rice is lumpy, so before stirring, pinch and spread it out. Take a piece of minced meat and hold it in the palm of your hand, gently close your four fingers, and the minced meat will be squeezed out of the tiger's mouth and form a perfect circle. Scoop out the meatballs with a spoon and immediately put them into the pot to prevent the bottom from being flattened and the meatballs will not be round.

The fried meatballs are ready to eat, and the rice grains have a burnt flavor and are delicious.

Rice balls" fragrant and soft dripping.

Ingredients: 250 grams of minced meat.

50 grams of glutinous rice, 100 grams of water chestnuts, 1 egg, fresh vegetables, minced green onion and ginger, salt, pepper, chicken powder, and water starch.

Steps: 1. Cut the water chestnuts into mung bean-sized cubes; Place the minced meat in a bowl and add the water chestnuts, eggs, starch, pepper, chicken powder, etc

Salt and a pinch of water, stir vigorously to form a thick paste; Vegetables are washed cleanly;

Wash the glutinous rice, soak it in boiling water for 10 minutes, drain and set aside.

2. Knead the minced meat into meatballs one by one, cover the surface with glutinous rice, steam them over a high fire (about 20 minutes), and put them on a plate for later use.

3. Put the wok on the fire, put the oil (preferably lard) and burn it until it is hot, add the green onion and ginger to fry the fragrance, add a cup of water to boil, put the chicken powder, salt and pepper to adjust the taste, and then put in the vegetables to cook, thicken with water starch, and pour it on the meatballs.

Ingredients: glutinous rice, minced meat, shrimp, carrots, egg whites, shiitake mushrooms, green onions, ginger, salt, cooking wine, starch.

Steps: 1. Soak the glutinous rice 5 hours in advance and drain the water. Pork is minced into minced meat in a ratio of 2:8.

2. Remove the shrimp head and shell of the prawns, pick out the shrimp line, grab it with water starch and water a few times, rinse it, squeeze out the water and chop it into shrimp paste.

3. Soak the mushrooms and cut them into minced pieces with carrots, green onions, and ginger.

4. Take a large bowl, put in the minced meat and shrimp puree, add an appropriate amount of salt, pepper, cooking wine, starch, minced green onion and ginger, and 1 egg white.

5. Stir all materials in one direction to the highest strength.

6. Squeeze the mixed meat filling into a round ball, similar to the size of a ping pong ball, and roll it 2 times in a glutinous rice plate to evenly coat the glutinous rice.

7. Take a new plate, brush with a thin layer of sesame oil, and place the glutinous rice balls neatly.

8. Add water to the steamer, boil the water and steam it, put in the meatballs, and steam it for 20 minutes.

Steps to prepare pork rice meatballs:

Raw materials: [Ingredients]: 200 grams of pork, 100 grams of rice.

Ingredients]: 1 egg.

Seasoning]: 1 piece of ginger, 3 cloves of garlic, 2 chives, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of starch, a little black pepper.

Steps: Prepare the raw materials.

Finely chop the green onion, ginger and garlic.

Soak the fragrant rice in water for half an hour to remove excess water.

Minced pork.

Beat eggs, green onions, ginger and garlic into the minced meat, add an appropriate amount of light soy sauce, sesame oil, starch, a little black pepper and salt, stir in one direction, and mix well.

Roll the minced meat into meatballs.

Spread evenly with fragrant rice.

I didn't use gauze in the steaming drawer, so I put a carrot slice under each ball, and ate some carrots while eating pearl balls to make the nutrition more comprehensive.

After the water is boiled, put it in the steamer and steam it.

Cooked pork rice and pearl meatballs.

Tips: First, pork should be more delicious with a little fat;

2. When mixing minced meat, stir vigorously in one direction, and the amount of sesame oil and starch should be moderate to ensure that the taste of the meatballs is tender and smooth;

3. Eat it hot to be delicious.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Homemade rice balls.

Since I was a child, my mother would make croquettes every New Year, and unlike the meatballs in restaurants outside, they have the taste of home. In the past few years, I have been in a hurry to celebrate the New Year, and I even failed to spend the New Year at home last year, but this year, my mother decided to let me taste this taste again.

This meatball method is simple, it is best to fry and eat it now, and it is best to use dry heating methods such as microwave and frying after refrigeration, because the rice will expand and fall out and become sticky when it is eaten in the soup.

Ingredients: A little large powder.

Pork 1 serving.

Rice 3 powders.

1 green onion.

Ginger 1 tael peppercorn powder a little.

Egg white: 1 piece.

Salt to taste.

Soy sauce 1 teaspoon.

Homemade rice balls.

The rice is steamed in a rice cooker and let cool for later use.

Add pepper powder and a little powder to the meat filling, a small spoon of soy sauce, salt, green onion and ginger, and salt and simmer for half an hour to an hour, the longer the more flavorful. The amount of salt depends on the amount of meat, and you need to add salt again after adding rice.

Add the cooled rice to the minced meat and mix well.

Add the egg white of one egg to the well-mixed filling and mix well.

Dip your hands in oil, grease the plate, and knead the filling into a round ball with a diameter of 2 cm.

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Tips: The meatballs have a crunchy texture, charred on the outside and glutinous on the inside.

It can be eaten as a side dish for breakfast and with porridge.

Or dip it in soup to eat, similar to the principle of adding fritters to spicy hot, remember not to stagnate in the soup for a long time.

Prepare a spoonful of light soy sauce and half a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of starch, stir half a bowl of water well, prepare the meatballs and vermicelli Blanched first Blanched and set aside, pour oil into the pot, pour in the meatballs and fry twice, pour in soy sauce to color, then pour in the adjusted sauce, put in the vermicelli, and finally add rice and simmer for one minute.

Do you have minced meat (pearl meatballs)?

The method of no meat filling - steam the glutinous rice, add salt, sugar, monosodium glutamate, cooked tomato balls, chopped green onions and other ingredients, and use your hands to form evenly sized balls.

Another approach –

1Pour light soy sauce and salt into the rice, add chopped green onion, minced ginger, sesame seeds and flour and stir well.

2. Roll into small balls, fry them in an oil pan, and fry them until the color is golden brown.

Pearl Chang collapse ball——

Ingredients: 250 grams of lean meat, 50 grams of corn kernels, 50 grams of carrots, 100 grams of glutinous rice, an egg, green onion, ginger, corn starch, light soy sauce, sesame oil, pepper, cooking wine.

Method: 1. After the glutinous rice is washed and cleaned, soak it in water for more than two hours, chop the lean meat into minced meat, add an appropriate amount of cornstarch and grasp it well (the amount of cornstarch can be slightly more than usual), then add an appropriate amount of salt, pepper, sesame oil, cooking wine, beat an egg and mix well in one direction and marinate for ten minutes; Cut the carrots into cubes, the green onions into flowers, and the ginger into minced pieces;

2. Blanch the carrots and corn kernels in boiling water for about 2 minutes, remove and drain;

3. Put the chopped green onion, minced ginger, blanched carrots and corn kernels into the minced meat, and continue to mix well in one direction;

4. Drain the soaked glutinous rice and spread it on a wide plate;

5. Knead the mixed meat filling into balls and roll it on the glutinous rice to make it covered with glutinous rice;

6. Put water in the steamer, put it in the steaming plate, put the glutinous rice balls directly on the steaming plate, cover the pot, and steam for 20 minutes on high heat.

Mi Shuyuan talks about cracking like rice balls", fragrant and soft dough touching soft drops.

Maruko slim tan system years erected reputation as a tutorial paragraph.

The method of no meat filling - steam glutinous rice cakes, add salt, sugar, chicken essence, cooked bacon diced, green onion and other foods, and use force to form well-proportioned meatballs.

Another way to do it-

1Pour light soy sauce and salt into the white rice, add minced green onion, ginger foam, white sesame seeds and flour, and mix well.

2Knead into small balls, fry in a pan, and fry until the color is orange and yellow.

Pearl balls——

Ingredients: 250 grams of lean pork, 50 grams of corn, 50 grams of carrots, 100 grams of rice, a raw egg, green onions, ginger slices, water starch, light soy sauce, sesame oil, white pepper, rice wine.

Method: 1. After the rice is cleaned, the tap water is soaked for more than two hours, the lean pork is minced with minced meat foam, an appropriate amount of water starch is added to grasp well (the amount of water starch used is slightly more than usual), and then an appropriate amount of salt, white pepper, sesame oil, rice wine, beaten into an egg and stirred in one direction and marinated for ten minutes; Cut the carrots into cubes, cut the green onions, and mince the ginger;

2. Blanch the carrots and corn in boiling water for 2 minutes, scoop them up and down to control dryness;

3. Put the green onion, ginger foam, blanched carrot and corn into the meat foam, and stir again in one direction;

4. Spread the soaked rice on a wide dish after it is controlled and dried;

5. Knead the mixed dumpling filling into meatballs and flip it on the rice to make it sticky and full of rice;

6. Add water to the wok, put it in the steaming tray, put the glutinous rice balls on the steaming tray immediately, cover the lid, and steam for 20 minutes.

【Pearl glutinous rice balls】

Ingredients: 1/2 bowl of glutinous rice, 1 bowl of water. Half a pound of pork filling, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of sugar, 1 tablespoon of white pepper, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, 1 tablespoon of ginger juice or 1 tablespoon of minced ginger, 2 tablespoons of chopped green onion, appropriate amount of sesame oil.

18 slices of cucumber or carrot, 18 wolfberries.

Method:1We don't need to soak it overnight or for several hours, we just need to wash the glutinous rice, add water that has not been glutinous rice, and heat it in the microwave for 3 minutes, so that the glutinous rice can become softer, and when it is steamed, it will be well cooked, and it has not become very bad because it has been soaked for too long.

2.We try to choose fat and lean pork filling, 3 fat and 7 lean is the best choice, after whipping it into meat filling, add two tablespoons of cooking wine to remove the smell, a tablespoon of salt, a teaspoon of chicken essence, a teaspoon of sugar, a tablespoon of white pepper, a teaspoon of light soy sauce, a teaspoon of oyster sauce, a tablespoon of ginger juice or a tablespoon of minced ginger, two tablespoons of chopped green onions, and an appropriate amount of sesame oil. After all is added, stir it a lot, and stir it as hard as possible, so that it can be held together and not diverged.

Every time I make minced meat, I use my chopsticks to stir at least 200 times in one direction.

3.We take a ball of meat filling, put it in the glutinous rice with drained water, wrap it all, and fix it firmly with the palm of the hand. ​

4.It is recommended that you use carrots to the bottom, I think cucumbers are very good-looking, but the taste is not good when steamed, or carrot slices are better-looking, stacked neatly, and put a wolfberry on the surface to be more healthy. Put water in the steamer, put the lid on the pot, steam for 25-30 minutes on medium and high heat, put more water in the pot, twice as much water as the usual steamed buns, because this will be steamed for a longer time, be careful not to dry the pot.

Q bomb is soft and glutinous, fragrant but not greasy! If you like it, give it a try.