The method for making board chestnut glutinous rice steamed meatballs
Sweet chestnutsrice glutinous ricesteamed Meatballs are a dish that many people can make, and different methods yield different flavors,Cooking Network shares with everyone the method for making sweet chestnut and glutinous rice steamed meatballs.Steamed meatballs are easy to prepare, tasty, and perfect for meals. Made in this way, the sweet chestnut and glutinous rice steamed meatballs are fragrant, sweet, salty, spicy, with all five flavors present. Many similar dishes can be prepared using a similar method.
Sweet Chestnut and Glutinous Rice Steamed Meatballs Ingredients Introduction
Main ingredients:
Pork 30% fat, 70% lean (400 grams), glutinous rice (200 grams), sweet chestnuts (100 grams), salt A (5 grams), oyster sauce A (5 grams)Soy sauce a(5 grams) Alcoholic liquid a(5 grams) Ginger Juice A(5 grams) Pepper powder A(5 grams) Goji berries (a little) Egg A(1 egg) Sugar a(3 grams)Corn starch A(8 grams) Five-spice powder a(3 grams)The method for making sweet chestnut and glutinous rice steamed meatballs: 1. Soak the glutinous rice for 10 hours. 2. Grind the pork to make it gelatinous.
3. Mix with A seasonings until well combined.
4. Add cornstarch and mix thoroughly.
5. Boil and peel the sweet chestnuts.
6. Mash them using a rolling pin.
7. Add mashed chestnuts to the meat mixture and stir well.
8. Ensure the meat has a gelatinous texture by mixing again.
9. Drain the glutinous rice after soaking.
10. Form round meatballs with your thumb and index finger.
11. Roll in the glutinous rice to coat evenly.
12. Repeat until all meatballs are prepared, then steam for 2.5 hours, adding water if necessary.
13. After steaming, garnish with washed goji berries and sweet chestnuts for added aroma; not greasy or fatty.
Finished product image
Tips:
The meat must be well-ground to achieve a good texture, and the glutinous rice should be fully steamed and soft for best results.
Finish the dish as shown.
1Tip:
The meat should be beaten until it becomes elastic, and the glutinous rice must be steamed until soft for optimal taste.
