How do you make pearl balls at home? What are some tips?

Prepare the filling, add green onion and ginger, salt, chicken essence and pepper to the minced meat, stir well, knead into a ball, evenly coat the outside with a layer of glutinous rice, and steam for 15 minutes on high heat. It is best to soak glutinous rice in water overnight in advance, so that the cooking feces are easier to cook.

After soaking the glutinous rice, drain the water, add pork, potatoes and all the seasonings, stir vigorously, take a ball of minced meat, wrap half of the egg yolk and round it back and forth with your hands, roll on the glutinous rice and stick it evenly, and steam it over medium heat for 25 minutes. Add a little cooking oil to make the meat smoother and more tender.

Ingredients: 200 grams of glutinous rice, 400 grams of ground pork, 100 grams of water chestnuts, 1 egg.

Excipients: appropriate amount of shallots, appropriate amount of ginger.

Ingredients: Appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of cornstarch.

1. Wash the glutinous rice in advance and soak it for 2-3 hours;

2. Wash the glutinous rice in advance and soak it for 2-3 hours;

3. Add minced ginger, cooking wine, salt and five-spice powder to the meat filling, and mix the filling in one direction until it is evenly stirred;

4. Add eggs and stir well until the meat filling is strong;

5. Add cornstarch and stir well;

6. Cut the green onion into minced pieces and the water chestnuts into mung bean-sized cubes, add them to the meat filling and stir well;

7. Stirred minced meat;

8. Knead the meat filling into medium-sized balls by hand;

9. Roll the glutinous rice in a circle and gently press the glutinous rice with your hands to wrap the glutinous rice tightly on the surface of the meatballs;

10. Spread a layer of zongzi leaves on the basket steam, and put the finished balls into the basket steam;

11. Put the steamer on a pot of boiling water and steam over high heat for 20-25 minutes until the meatballs are cooked.

Tips. 1. It is best not to release the seasoning, otherwise the steamed pearl balls will not be as white as pearls;

2. It is best to use round glutinous rice for glutinous rice, which will be more like pearls;

3. In addition to adding water chestnuts, you can also add other vegetables such as lotus root.

The pearl balls are made as follows:

Ingredients: minced meat, glutinous rice, fungus, green onion, wolfberry, salt, chicken essence, cooking wine, egg white.

1. Soak the glutinous rice for more than 4 to 5 hours and drain it for later use.

2. Chop the soaked fungus and try to break it as much as possible.

3. Cut the green onion into finely chopped green onions.

4. Mix the minced meat, chopped fungus, chopped green onion and all the seasonings together, make a clockwise circle, and stir the minced meat vigorously.

5. Roll the mixed minced meat into balls and roll them in the glutinous rice to make the meatballs evenly stick to the glutinous rice.

7. Decorate the meatballs with wolfberries and steam them for about 10 minutes.

Material. Glutinous rice, minced pork, thirteen spices, salt, cooking wine, light soy sauce, eggs, starch, cooking oil.

Method. 1. Soak the glutinous rice for four hours in advance.

2. Add minced green onion and ginger to the minced meat.

3. Beat in an egg, add a small spoon of salt, a small spoon of thirteen spices, cooking wine, light soy sauce, 4. Less starch, grasp and mix evenly.

5. Add a handful of soaked glutinous rice and grasp it again.

6. A small amount of cooking oil, grasp it well.

7. Roll it into small balls and roll it in a circle in the glutinous rice, and rub it all together.

8. Boil the water and steam for 25 minutes.

Ingredients. 300 grams of pork and 150 grams of glutinous rice.

Accessories. Ginger to taste Green onion to taste.

Appropriate amount of starch 1 tablespoon cooking wine.

1 tablespoon salt 1 tablespoon light soy sauce.

Steps to make pearl balls.

1.Wash the glutinous rice, soak it in water for 4 hours, drain and set aside.

2.Wash and chop the pork into minced meat, and mince the green onion and ginger.

3.Put minced pork and green onion and ginger into a bowl, add cooking wine, salt, starch and light soy sauce and stir well to form a filling.

4.Squeeze the minced meat into the right size balls. Rock oak.

5.Roll a layer of glutinous rice on each meatball, and then place it on the steaming drawer to read the dates.

6.Place the steamer basket on a pot of boiling water and steam on high heat for 20 minutes.

Tips: 1. Soak glutinous rice in water for a longer time, which can make its rice grains soft and easy to steam.

2. It is best to spread a layer of yarn and jujube on the steaming drawer to avoid deformation after the meatballs are steamed.

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Ingredients: minced meat, shrimp, glutinous rice.

Salt, shallot, ginger and light soy sauce.

Cooking wine with white pepper.

Sesame oil The practice of pearl balls.

Soak the glutinous rice for 4 hours in advance for later use, wash and chop the green onion and ginger, and soak it in a little water.

Put the minced meat into a bowl, add the egg whites and stir well, then add the water for soaking the green onion and ginger, the water should be added in two parts, the first time to add and stir well, and then add the second time. Let the meat fully absorb the water, then add sesame oil, light soy sauce, cooking wine, salt and white pepper and stir well (be sure to turn in one direction when stirring) to make the meat filling strong.

Cut off the second section of the shrimp tail, peel off the shrimp shell, take the shrimp meat, chop it into a puree, and put the minced shrimp meat into the meat filling and stir together.

Take an appropriate amount of minced meat to make a small ball, stick glutinous rice, and insert shrimp tails.

Put the cage drawer in the steamer, wet the cage cloth and then wring out the water, place the pearl balls, turn to medium heat and steam for 20 minutes after the steamer is on high heat.

Tips: Tips for meatballs to be delicate, smooth and delicious:

1. Choice of meat: choose meat according to fat and lean, 3:7 or 4:6. The more delicate the meat filling, the better, and try to pick out the fascia inside.

2. Egg white: Only egg whites are added to the meat filling, and egg yolks will be more chai.

3. Water: Add a small amount of water to let the meat absorb enough water, but you can't add a lot of water, and there can be no water seeping, so it won't form a ball.

4. Stirring: Stirring plays a key role in the adhesion of meatballs, and it is necessary to stir vigorously in one direction to make the filling tighter and more viscous.

1.First, soak the glutinous rice for 3 hours.

2.Cut the pork belly into cubes.

3.Finely chop the pork belly.

4.Add an egg.

How should pearl balls be made? This line can be clicked on the Little Red Book** textbook above It will teach you how to make this kind of pearl balls, which tastes particularly good, and it is relatively easy to make.

How do you make pearl balls soft but not greasy? Glutinous rice is not the key, this step must not be left About cooking for me, it is more like a carrier that embodies the art of life, and the attitude towards food is the epitome of your attitude towards the art of life.

Actually, pearl balls are pearls made of water starch, and they are seasoned dishes.

1.。(Soak the glutinous rice for at least three hours in advance) Please click to enter **Description.

2.Potatoes dice and chop a little. Finely chop the chives, puree the ginger and mix with the minced meat. Please click Enter a description.

3.Drain the glutinous rice, mix the pork with potatoes and all the seasonings and stir until strong. Let it sit for a while and stir again. .

4.Take a lump of minced meat, wrap half of the egg yolk and round it back and forth with your hands (similar to making a lion's head).

Excipients: 50 grams of green reed leaves, 1 egg, appropriate amount of shrimp, appropriate amount of starch, seasoning:

1 tablespoon cooking wine, 2 3 teaspoons of refined salt, 1 2 teaspoons of monosodium glutamate, method:

1.Wash the glutinous rice, soak it in water for 12 hours, drain it and set aside, 2Crack the eggs into a bowl and strain the egg whites, 3

Blanch the green reed leaves in boiling water, wash them, and spread them in a small steamer, 4Wash and chop the pork into a puree, put it in a bowl, add cooking wine, refined salt, monosodium glutamate, egg yolk, shrimp, starch and stir evenly to form a filling, 5Then squeeze the minced meat into walnut-sized balls, roll a layer of glutinous rice on each meatball, and place them in a steamer, 6

Place the steamer basket on a pot of boiling water and steam on high heat for 20 minutes.

Soak the glutinous rice in water; Soak the wolfberries in water.

Wash the green onions, slice 5g of them, and 10g of them into the foam. 5 grams of ginger sliced, 10 grams of foamed. Pick the leaves of the coriander and wash it for later use.

Take a small bowl and put in the green onion and ginger slices, add a little water to soak the cooking water for later use.

Put the meat filling into a utensil, add 10 grams of green onion and ginger foam, 15 grams of salt, 5 grams of pepper, 20 grams of cooking wine, and beat hard; Add 5 grams of monosodium glutamate and 5 grams of chicken powder to continue to work hard; Then put in the soaked green onion and ginger water, put 10 grams of sesame oil, continue to beat the meat filling, and finally beat the eggs evenly and put them into the meat filling, add 40 grams of starch and grasp well.

Then put the meat filling on the soaked glutinous rice, roll it into a round ball of about 15 grams, so that the glutinous rice is evenly wrapped on the meat filling, take a plate, and put the rolled round ball on it.

Add water to the steamer, bring to a boil, put in the stacked meatballs, boil the water over high heat, turn to low heat and steam for 30 minutes, and then you can get out of the pot.

Take a clean pot, add a little water, add 5 grams of chicken powder, 10 grams of starch, after boiling, thicken the water starch and pour it on the meatballs.

Finally, sprinkle 10 grams of wolfberries and 10 grams of coriander for garnish.

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Material. Glutinous rice, 300g minced pork, 2 tbsp dried shrimp, tbsp corn flour, 1 egg, sweet potato, 3 green onions, 6 slices of ginger, tbsp soy sauce, 2 tbsp oyster sauce, tbsp sesame oil, tbsp rice wine, tbsp white pepper, tsp salt.

Method. 1. Preparation: Wash and soak glutinous rice, drain and set aside. Peel the sweet potatoes and cut them into thick round slices. Dried shrimp, green onion, ginger, finely chopped and set aside.

2. Prepare In a large bowl, add ground meat, green onion and ginger, dried shrimp, eggs, corn flour, and all seasonings. Stir well clockwise and knead into the appropriate size meatballs.

3. Preparation **After spreading the glutinous rice, evenly wrap each meatball with glutinous rice.

4. After that, put the pearl balls in step 3 on the cut sweet potato slices and steam them in a pot over high heat for 20 minutes.

How to make pearl balls: 1Soak the glutinous rice in water; Soak the wolfberries in water. 2.

Wash the green onions, slice 5g of them, and 10g of them into the foam. 5 grams of ginger sliced, 10 grams of foamed. Pick the leaves of the coriander and wash it for later use. 3.

Take a small bowl and put in the green onion and ginger slices, add a little water to soak the cooking water for later use. 4.Put the meat filling into a utensil, add 10 grams of green onion and ginger foam, 15 grams of salt, 5 grams of pepper, 20 grams of cooking wine, and beat hard; Add 5 grams of monosodium glutamate and 5 grams of chicken powder to continue to work hard; Then put in the soaked green onion and ginger water, put 10 grams of sesame oil, continue to beat the meat filling, and finally beat the eggs evenly and put them into the meat filling, add 40 grams of starch and grasp well. 5.Then put the meat filling on the soaked glutinous rice, roll it into a round ball of about 15 grams, so that the glutinous rice is evenly wrapped on the meat filling, take a plate, and put the rolled round ball on it. 6.

Add water to the steamer, bring to a boil, put in the stacked meatballs, boil the water over high heat, turn to low heat and steam for 30 minutes, and then you can get out of the pot.

7.Take a clean pot, add a little water, add 5 grams of chicken powder, 10 grams of starch, after boiling, thicken the water starch and pour it on the meatballs. 8.Finally, sprinkle 10 grams of wolfberries and 10 grams of coriander for garnish.

The detailed steps of pearl balls: 1. Soak the glutinous rice in water; Soak the wolfberries in water. 2. Wash the green onion, slice 5 grams of it, and 10 grams of foam. 5 grams of ginger sliced, 10 grams of foamed. Pick the leaves of the coriander and wash it for later use.

Material.

100 grams of glutinous rice, 200 grams of ground pork, 4 dried shiitake mushrooms, 1 small carrot, 1 egg white, green onion, minced ginger, 2 tablespoons of sesame oil, 1 tablespoon of cooking wine, 1 tablespoon of fresh soy sauce, and a small tablespoon of salt.

Method.

1.Put the minced meat into a bowl, add minced green onion and ginger, sesame oil, light soy sauce and salt, stir well and marinate for about 10 minutes.

2.Add the minced shiitake mushrooms, carrots and egg whites and stir in the same direction with chopsticks.

3.Knead the meat filling into a small round ball by hand, roll a layer of rice in the glutinous rice, put the finished pearl balls into the plate, put them in the steamer and steam them on high heat for 20 minutes, and put the wolfberries on the table after they come out of the pot.

Step 1: Prepare the required ingredients.

Step 2: Soak the rice in cold water for more than 5 hours in advance, and drain the water in the soaked rice basket.

Step 3: Wash the pork in warm water, drain and chop into minced meat (put the garlic together and chop in it).

Step 4: Add cooking wine to the meat filling and mix evenly, then add egg white and mix well in one direction, wait until the egg white is completely mixed with the meat filling, add light soy sauce, salt and oil and stir well.

Step 5: Use a spoon to shape the meat into balls and place them in a basket with glutinous rice.

Step 6: Roll the meatballs in all directions with a layer of glutinous rice.

Step 7 Pick up the balls of rolled glutinous rice, let go of the palm of your hand and shake it back and forth until it rolls round, and put the finished balls on the compartment of the steamer.

Step 8 After all the meatballs are ready, boil water on the steamer, after the water boils, put the steaming compartment and steam for 15 minutes.

<>1. Main ingredients: 1 suitable amount of pork, 1 egg; Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cornstarch, appropriate amount of Thai glutinous rice; Ingredients: appropriate amount of refined salt, appropriate amount of chicken essence, appropriate amount of sesame oil, appropriate amount of white pepper.

2. Steps for pearl balls: Glutinous rice is washed with water first, and then soaked for 1 hour.

3. Chop the green onions into minced green onions for later use.

4. Chop the ginger into fine chopped pieces for later use.

5. Chop the pork into a meat puree and set aside.

6. Add the minced meat puree with water, minced green onion and ginger, eggs, refined salt, starch, white pepper and sesame oil.

7. Stir the minced meat and all the seasonings in one direction.

8. Until the meat filling is strong, let the stirred meat and silver filling stand for a while.

9. Use the soaked glutinous rice to control the dry water with a leakage net for later use.

10. Take a plate and place the sliced carrots on the bottom of the plate.

11. Take an appropriate amount of minced meat and knead it into a round ball shape.

12. Put the kneaded round balls into the soaked glutinous rice.

13. Let the meatballs evenly coat the glutinous rice.

14. Put the glutinous rice balls on a plate.

15. Until all the meatballs are ready for the eggplant feast, put them in a pot and steam, after boiling the water over high heat, change to low heat and steam for 15 or 20 minutes, and determine the steaming time according to the size of the meatballs.