1. Soak the dried mushrooms in advance and chop finely for later use. Scallion ginger spare.
2. Cut the minced meat and set aside. Put the main ingredients and auxiliary ingredients together and stir clockwise.
3. Knead the minced meat into a round shape, soak the glutinous rice one morning in advance, or soak for more than four hours. The glutinous rice is rolled to control the moisture to make the glutinous rice evenly sticky. Put it in the pot and steam it.
4. The steaming time is 30 minutes. Out of the pot.
5. It is fragrant, one bite, and the taste is very fragrant.
6. Freshly baked.
Tips:You can try it. It's simple and nutritious.
The glutinous rice should be soaked overnight or more than four hours in advance.
When mixing stuffing, put a little light soy sauce or dark soy sauce, so as not to affect the color of the balls.
