Most of the online pearl ball tutorials are made with meatballs wrapped in glutinous rice. After steaming, the glutinous rice is like a small hedgehog. But in Chongqing, we are not like this from snacks to large glutinous rice balls. Chongqing's glutinous rice balls (our name is glutinous rice balls) are real glutinous rice and bacon or sausage grains, which can be eaten as staple foods, both hot and cold. Component reference: Three people only eat glutinous rice balls, three meals, did not finish. Be sure to make a proportional reduction, unless you like the big-headed mother, love the waxy glutinous rice balls, more updated recipes, please move to the honey blog gourmet kitchen Sina blog http://blog.sina.com.cn/u/5328166341 welcome exchange!
Glutinous rice soaked in water for two hours
Soaked glutinous rice, drained
Steam on the pot for about 25 minutes, after the water is turned on
Freshly steamed glutinous rice
Put hot into a large basin
Add bacon, pepper, ginger, salt
Add eggs (full egg)
Mix well by hand
Pinch into a meatball (knead), steam on the pan for 15 minutes
Broken thoughts: 1. The longer the soaking time of glutinous rice, the shorter the steaming time, the time provided is for reference only, the taste is different at different times. 2. Be careful when eating, but not the pepper. 3. Eggs It is best to use earth eggs, one is less water, more fragrant; the second is that glutinous rice will look good in yellow and yellow (my obviously is not, so it is not good) 4. Egg dosage is the key to success, the more it is, the easier it is to become a group. And not so much. But don't let it go like you don't want money. If you pinch the meatballs instead of the glutinous rice balls, stick the glutinous rice together. If you touch your hands, stick a little bit of cold water on your hands and pinch. 6. The glutinous rice is not easy to digest. Don't greedy.