1. Prepare materials.
2. First process the purple cabbage juice, pour a small amount of water into the pot, add the purple cabbage to a boil, cook for five or six minutes, you will see the water slowly turn blue-purple.
3. Pour the purple cabbage juice into a bowl.
4. Slowly add white vinegar. It’s amazing. The blue-violet color will quickly turn into dark pink. If you want to become a lighter color, add a few drops of white vinegar, but it is not recommended. First, it will be very sour. The second reason is that the lighter the color, the effect of the rice soaking is not ideal.
5. After washing the glutinous rice, pour it into purple cabbage juice and soak for a few hours, preferably overnight. (It takes a while longer than usual to get the color). After the glutinous rice is colored, don't rush to make the balls. Drain the water and let it dry for another half an hour to let the water evaporate, so that the rice will not fall down when it is wrapped.
6. Cut the lotus root into fine diced pieces, not too crushed, the taste will be bad, mince the green onion and ginger.
7. Put all the ingredients in a bowl, add salt, oyster sauce, pepper noodles, peanut oil, and stir well.
8. Begin to make the balls, squeeze the meat out of the meatballs by hand, and wrap them with glutinous rice.
9. Put it in a steamer and steam for 15 minutes on high heat.
10. Remove and install the plate.
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