How to make ginger rice balls, how to make ginger balls

Material. 1.Jiang Mi 2White granulated sugar 3Brown sugar.

2 manufacturing methods. 1.Steamed rice: According to your own needs, steam the rice like steamed rice, steaming rice is also a key step, don't be too dry, otherwise the rice is not easy to stick to a ball, just a little wet.

2.Rice dough: Leave the steamed rice for a while, and wait until it is no longer hot before starting to mix the rice dough.

First spread a layer of flour on the panel, scoop a spoonful of rice with a spoon and put it on the flour, then pick it up and knead it, stick the dough back and forth, and then make a dough until the rice dough is not easy to loose and not sticky. Repeat this process to form all the rice into evenly sized balls.

3.Put the balls in the oil pan and fry them until golden brown (the rice is cooked, as long as the color of the fried layer on the outside is good).

4.Just put the fried meatballs away, and take them out and steam them when you want to eat them. Prepare a plate, sprinkle white sugar on the bottom of the plate, put the fried meatballs, sprinkle some sugar evenly on the meatballs, and steam them on the cage drawer until the sugar is melted and the meatballs are hot enough to eat.

Adding some brown sugar to white sugar will make the color look better and the juice more sticky. Eating leftover sugar juice can also be used to drink water and dip bread to eat.

3 tips. Jiangmi is also known as glutinous rice.

People with stomach problems should not eat more.

A bowl of Jiang rice soaked in cold water for 3 hours, a pound of pork filling, add salt, green onion and ginger, a little five-spice powder, an egg, stir well!

Light the fire, put it on the pot, add half a pot of water to the pot and bring it to a boil, put the grate, and add a layer of cage cloth!

Reunite with the meat filling in your hand, and then make a layer of soaked Jiangmi outside!

Put the balls on the cage cloth one by one! About 30 minutes on fire!

1. Slice ginger 2, add 100 grams of water and then crush it in a food processor 3, retain the juice 4, heat the ginger juice and glutinous rice flour 5, knead into small balls 6, boil the brown sugar water and add the balls 7, the balls float up and cook for five minutes to taste.

Step 1 of the preparation of white fungus spinach ball soupChop the carrots, shiitake mushrooms, spinach, green onion and ginger and set aside. The white fungus I use is fresh white fungus.

No need to soak your hair. Tear the flowers and set aside. 2.

This step is more complicated: add minced green onions, minced ginger, sesame oil, soy sauce, and a little salt to the filling, stir well (the filling needs to be strong), add egg white and starch and stir well. Set aside.

If there is thirteen spiced bun dumpling ingredients, it is better to put them in the filling) 3Heat the pot and add cooking oil, green onion and ginger, ingredients, water, white fungus, carrots, shiitake mushrooms, soy sauce and salt. Bring to a boil and reduce the heat to low and simmer for about 30 minutes.

At this time, the glue of the white fungus is glued out. Then add the spinach and put the meatballs (use a small spoon to hold the meat filling and put it in the pot along the edge of the pan...).Wait until the meatballs are ripe.

【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.

Pork meatballs are a very characteristic dish, we have made the meat into a meatball shape design, not only beautiful appearance, but also very easy to take and digest and absorb, there are many ways to make meatballs, we can roast pork meatballs, stir-fried, boil soup, fry and other methods to make glutinous rice meatballs, fried meatballs, roast pork meatballs and other dishes, so what is our family-type meatball practice?

The recipe for meatballs is simple, but there are many changes, so we can use pork meatballs as food at home to match different dishes, and we can make a variety of pork meatballs dishes according to our own preferences and requirements.

Soft fried meatballs.

Raw materials. Main ingredients: 250 grams of pork rib meat (pork belly), auxiliary materials: 50 grams of Chinese yam, condiments: 30 grams of raw eggs, 250 grams of pea starch, 50 grams of edible oil, 5 grams of shallots, 3 grams of ginger, 5 grams of light soy sauce, 3 grams of spicy, 3 grams of salt.

Practice. 1.Chop the meat into a crushed puree, beat out the fine mud of the Chinese yam, mix it with raw eggs, tapioca starch, light soy sauce, salt, minced ginger and garlic, and knead it into meatballs for aside.

2.The frying pan is easy to get on the fire, boil the oil, when the oil is six or seven hot, put in the meatballs, and scoop them up when they are fried orange-yellow, control the oil, and put them on the plate. You can bring pepper and salt to serve when eating.

Glutinous rice meatballs.

Raw materials. 130 grams of rice, 200 grams of minced meat (slightly fat), 2 raw eggs, 8ml of light soy sauce, 5 grams of salt, 1 gram of white pepper, 30 grams of water bean flour, 8 grams of garlic paste, 5 grams of ginger foam, 20ml of cold water

Practice. 1.Clean the rice and soak it for 4 hours. That will make the rice more waxy after steaming. Then put the rice in a bowl and set aside.

2.Put the meat filling into a mixing basin, put in raw eggs, starch, salt, ginger foam, garlic, light soy sauce, white pepper, a small amount of cold water and mix in one direction, mix evenly, need to mix for 10 minutes, so that the pork balls are strong.

3.Knead the mixed dumpling filling vigorously into meatballs about 2 cm in diameter, and flip them in the rice, which controls the moisture content, until the pork balls are covered with rice and the dumpling filling is not visible.

4.Put the wok on the fire, pour plenty of water in the wok, put the glutinous rice meatballs in the bamboo cage drawer, put them in the pot, steam them over fire for 35 minutes, and wait until they are cooked.

Above we have introduced in detail what is called pork meatballs, we understand that the practice of meatballs is simple, pork meatballs not only have a very good shape design, but also very delicious, with pork meatballs can make many dishes, we can fry, stir-fry, boil and other methods to solve pork meatballs, the previous article also introduced in detail a variety of ways to make pork meatballs, everyone can refer to it.

The skin is soft and glutinous, the meat filling is fresh and fragrant, and the mouth is full of fragrance.

Glutinous rice and pearl balls.

Ingredients: 250 grams of lean pork, 100 grams of glutinous rice, 1 egg, appropriate amount of minced garlic, a little minced ginger, an appropriate amount of salt, 1 tablespoon of sesame oil, a little chopped green onion, a little carrot.

Cooking Steps]:

1.First of all, the prepared glutinous rice is soaked in water in advance, it is best to soak the glutinous rice one night in advance, at least for more than 5 hours, and the soaked glutinous rice should be drained for later use.

2.Chop the prepared lean pork into a meat filling and put it in a bowl for later use, pork can also choose fat and thin, and if you don't want to eat fatty meat, you can choose pure lean pork directly.

3.Then add eggs, minced garlic and minced ginger to the minced meat, then add an appropriate amount of salt and sesame oil, and stir the meat filling evenly with chopsticks in the same direction.

4.After the meat filling is fully flavored, knead the meat filling into small round balls by hand, and then roll it in the drained glutinous rice to evenly coat the meatballs.

5.Wrap all the meatballs evenly in the glutinous rice and place them on a plate, leaving a little gap in the middle, preferably leaving a part of each meatball in the middle, so as not to swell and stick together when steaming.

6.Then wash the prepared carrots and cut them into small slices, put them in a food processor and beat them into small pieces, if you don't use a food processor, you can chop the plot carrots a little bit.

7.Place the broken carrots on top of the glutinous rice balls as a garnish, which can also increase the nutrition of the meatballs, then put the plate in the steamer, cover the lid and steam over high heat for about 25 minutes.

Cooking Tips]:

1.When making pearl balls, it is best to choose longer glutinous rice, which will be more sticky, and round glutinous rice will be more suitable for making zongzi.

3.You can adjust the amount of ingredients according to the amount of food, and the glutinous rice should be soaked for at least 5 hours in advance.

1. Crush the tofu with a spoon, and then put it into the meat filling together with carrot cubes, diced mushrooms, minced ginger and eggs, then add 15ml of oyster sauce, 6 grams of sugar, 5 grams of minced ginger, 3 grams of five-spice powder, 3 grams of white pepper and mix well, 2. Whip the meat filling in the same direction until the meat begins to be strong, at this time, you can add an appropriate amount of salt and sesame oil according to your own taste, and mix well;

3. Then use your hands to form the mixed meat stuffing into balls with a diameter of about 2-3 cm, press them tightly with a hand spoon, and gently wrap them with a layer of dry starch;

4. When the oil in the pot is heated to 5 hot, turn to medium heat, carefully put in the meatballs, slowly fry them until the appearance is golden, drain the oil and remove it.

Ingredients. 250 grams of minced pork, 1 small bowl of glutinous rice, 1 small piece of ginger, 6 shiitake mushrooms, 2 carrots, 3 green onions, 1 egg, 2 teaspoons of cooking oil, half a teaspoon of salt, 1 teaspoon of cooking wine, 3 teaspoons of cornstarch, 1 teaspoon of oyster sauce, 1/2 teaspoon of thirteen spices.

Steps to prepare glutinous rice meatballs.

1. Soak the glutinous rice overnight and control the water.

2. Wash the ginger, soaked shiitake mushrooms, carrots and green onions, and cut them into cubes (minced).

3. Together with the minced meat, add eggs, oil, salt, cooking wine, corn starch, oyster sauce and thirteen spices, and stir well in one direction.

4. Make the meat filling into balls and wrap it with a layer of glutinous rice.

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

6. Put the prepared meatballs on a plate and garnish with diced carrots.

7. After the water in the pot boils, put in the meatballs and steam them over high heat for 15-20 minutes (determine the steaming time according to the size of the meatballs).

8. Remove from the pan and sprinkle with chopped green onions.

9. It can be eaten directly, or it can be made into a sauce with steamed fish soy sauce and sesame oil, and dipped and eaten.