How to make delicious rice meatballs, how to make rice meatballs

Product name: Rice balls.

Ingredients: 2 bowls of leftover rice, 100g minced meat, 300g cabbage, 1 green onion, 2 cups flour, salt, soy sauce, thirteen spices.

2. Add the minced meat to the rice.

3. Wash each slice of cabbage, then cut it into thin strips, then cut it into fine pieces and put it in a pot.

4. Finely chop the green onion into a bowl with soy sauce, thirteen spices and salt.

5. Mix all the ingredients and seasonings with your hands.

6. Then pour in the flour.

7. Pour in the flour and mix well, sprinkle some water in batches while mixing, put a little at a time, as long as all the raw materials are stirred into a non-flowing moldable soft mud.

8. Then squeeze the balls with one hand, dip the spoon in the oil with the other hand, put the balls in and don't move until the surface of the balls becomes hard, and pull them all apart with chopsticks.

9. The croquettes cannot be used on high fire, the surface will be dark, but the inside is not cooked, and the croquettes cannot be too small, and the croquettes will be very dry.

10. Fry the meatballs over medium-low heat until golden brown and remove them.

Do you have minced meat (pearl meatballs)?

The method of no meat filling - steam the glutinous rice, add salt, sugar, monosodium glutamate, cooked bacon diced, chopped green onion 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 balls——

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.

Add some glutinous rice when cooking, and after steaming with rice, add some sesame oil and stir well, the taste will be better.

It's not easy to say, it's steamed.

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.

500g minced pork, 200g rice; Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white pepper, appropriate amount of chicken essence, appropriate amount of braised sauce, appropriate amount of rape.

Add salt, light soy sauce, Shao wine, pepper, chicken essence and sesame oil and stir well.

2. Green onion, ginger and Sichuan pepper, add warm water and soak into Sichuan pepper water.

3. Use a filter.

4 minutes, slowly add the pre-soaked green onion, ginger, pepper water. (Slice or shred green onion and ginger, put in peppercorns, flush into warm water, delicate for half an hour, and filter out to become green onion and ginger pepper water).

5While adding, stir with chopsticks in one direction until the minced meat is sticky.

6Crush the rice and add to the minced meat.

7. Add light soy sauce and stir well.

8. Hold the minced meat in your hands.

When the four fingers are closed, the meat filling is squeezed out of the tiger's mouth to form a round meatball.

9. Fry the meatballs in a pan until golden brown, remove the oil.

Summary: It is best to chop pork by hand into minced meat, and it is better to chop it by hand. 2. The leftover rice is lumpy, so before stirring, pinch and spread in advance. 3. Take a piece of meat filling and hold it in the palm of your hand, gently close your four fingers, and the meat filling will be squeezed out from the tiger's mouth and form a perfect circle.

4. Scoop the meatballs off with a spoon and put them into the pot immediately to prevent the bottom from being flattened in the plate and the meatballs will not be round. 5. The fried meatballs can be eaten, and the rice grains have a burnt flavor and are delicious. 6. The braised sauce is ready-made, if not, you can put dark soy sauce, sugar, and salt to taste.

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.

Ingredients: fragrant rice, pork.

Excipients: eggs, ginger, garlic, green onions.

Seasoning: sesame oil, black pepper, starch.

Method 1: Prepare the raw materials.

2. Finely chop the green onion, ginger and garlic.

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

4. Chop the pork.

5. 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.

6. Roll the mixed minced meat into meatballs.

7. Evenly dip in fragrant rice.

8. Put it in the steaming drawer, I didn't use gauze, so I put a carrot slice under each ball, eat some carrots while eating pearl balls, so that the nutrition is more comprehensive.

9. After the water is boiled, put it in the steaming drawer and steam it.

10. This is the good fragrant rice and pearl balls.

Ingredients: 1 bowl of rice.

Appropriate amount of excipient oil.

Salt to taste, flour to taste.

Appropriate amount of oil residue. Ginger to taste, green onion to taste.

Soy sauce to taste. Pepper to taste.

Black sesame seeds to taste.

Steps to prepare rice meatballs.

1.The leftover rice is put in a bowl and is leftover rice with black glutinous rice and peanuts.

2.Put the flour, minced ginger, salt, soy sauce in a basin and mix well.

3.Finely chop the oil residue.

4.Mix the oil residue, black sesame seeds, chopped green onion and pepper well.

5.Kneaded into balls.

6.Fry in oil until golden brown.

Glutinous rice balls.

Method: 1: First of all, cook glutinous rice, and be careful not to put too much water. Because the glutinous rice is soaked, the water is eaten, and when cooking rice, the water is almost level with the rice and a little higher.

2:: It's good to buy the meat filling directly from the outside, and put more green onion and ginger when mixing, which can be a little salty. Don't have too much meat filling, not meatballs, in glutinous rice balls, it is just a supporting role, which plays a role in increasing flavor and freshness.

3: When rubbing the meatballs, dip your hands with a little cold water, otherwise the glutinous rice is too sticky, and there is no way to smooth the surface of the meatballs. Hold it a little hard to make the balls firm.

4: The most critical step is frying. If there is a lot of oil, the oil temperature can be kept stable when the balls are dropped.

The oil should be hot, because the glutinous rice has high moisture content, and the oil temperature is not enough, so the surface cannot be fried into a golden shell relatively quickly, resulting in too much oil seeping into the inside, and it will be greasy. Don't be in a hurry, don't touch it until the surface is blown yellow, as soon as the chopsticks or shovel touch it, it will stick to it, and if you move again, it will fall apart immediately.

1 chicken leg (you can use baby chicken puree, canned food, shredded chicken. And so on. You can also use meats such as lamb and beef).

Half a bowl of rice. Half a cheese strip.

One egg yolk. A little cabbage (any dog loves to eat greens).

A little dog biscuits (breadcrumbs can also be used).

Method:1Cook the chicken thighs and cabbage. Then peel and bone. Put it in the juicer and puree it (you can also make it into thin wires).

2.Put the dog biscuits in the juicer and stir them into crumbs (don't beat them too much).

3.Mix the chicken thighs and cabbage puree, rice, egg yolks and dog biscuits well (if too sticky. Just put more biscuit crumbs).

4.Knead the mixture into a ball. Top with a small strip of cheese.

5.Put it in the microwave and heat it in a few minutes to finish.

This one is easy to make. You might as well do it. It can also be changed to several flavors. ^

Depending on what kind of meatballs you like to eat, use the meat of your choice to steam the meatballs, then sauté the cooked rice and meatballs in oil, and you're good to go.

"Rice balls" is fragrant and soft.

Ingredients: 1 bowl of white rice.

Excipients: 1 green onion, 2 tablespoons of starch, appropriate amount of salt, 1 4 teaspoons, Sichuan pepper powder, 1 4 teaspoons.

Steps. Step 11 of the method of steaming rice ballsPrepare a bowl of rice.

Step 22 of the preparation of steamed rice ballsChop the green onion.

Step 33 of the method of steaming rice ballsAdd water to the starch and stir well. Mix into a thicker batter. Add table salt.

Step 44 of the practice of steaming rice ballsAdd chopped green onions.

Step 55 of the recipe for steaming rice ballsPour the prepared batter into the rice and knead into a ball.

Steamed rice balls in step 66Divide into small pieces and roll into rounds.

Step 77 of the practice of steaming rice ballsBrush the steamer with oil and put the rice balls on top.

Step 88 of the practice of steaming rice ballsSteam for 15 minutes.