Recipe: Braised glutinous rice balls

Home Cooking Recipe: Braised glutinous rice balls


Meatballs and meatballs are called "round children" in the northern dialect of the lake! Every Chinese New Year, the table of every household is indispensable as a "round child". Whether it is meatballs, fish balls, rice balls or rice balls, there must be one or two "round children" to be the real New Year. Be a true reunion.



  1. Wash the meat in front of the pig, cut into small pieces, add a small amount of water and beat it into meat with a cooking machine.

  2. Glutinous rice is washed clean, soaked in water for 4-6 hours, then steamed on the pan

  3. Place the meat in the pot, add ginger, two eggs, 30 grams of raw flour, three tablespoons of salt, one spoonful of chicken, half a spoonful of pepper, a large spoon of cooking wine, a teaspoon of soy sauce, mix well and stir

  4. Pour the steamed glutinous rice into the meat pot and mix well.

  5. Apply oil to the palm of your hand and divide the meat into equal size balls.

  6. Pour the wok into the pan oil. When the fire is over 70% hot, turn to a small fire and fry the meatballs until the surface is golden. Remove the filter oil

  7. Keep a small amount of base oil in the pot, add half a pot of water, a small amount of salt, chicken, pepper, and boil over high heat.

  8. Boil the fried meatballs, turn to a small fire, cover the lid and cook until the water reaches a quarter.

  9. The broccoli is stalked, torn into small flowers, washed, boiled over boiling water, and placed neatly in the plate.

  10. Pour the cooked meatballs into the dish with chopsticks and place them neatly

  11. Heat the remaining soup back to the fire, a small amount of raw powder and water, mix thoroughly, pour into the pot, stir well into a wok sauce, turn off the heat

  12. Evenly pour the mash on the meatballs.

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