Add the egg whites and diced green onion, stir the gluten with a pinch of salt, soy sauce, salad oil, raw flour and pepper.
Drain the glutinous rice water (soak for 5 hours or more after washing, preferably soak overnight)
Carefully knead the meat into balls, the surface is covered with glutinous rice, which can be used to prevent the carrots from sticking and beautiful.
Steam for 15 minutes with an emergency, remove and serve. Add some sesame oil before eating. This is a personal preference.
1. The pork stuffing should be fat to be steamed, and the taste is more fragrant; 2, if the meat is too dry, you can add a little water, but pay attention to the amount of water, too much water will make the meat too thin; 3, do not use the old-fashioned meat stuffing, steam will change the rice, use soy sauce; 4, if the steamed meat is too dry, there are ways, the seasoning in the pot can be added a lot of color.