Glutinous Rice Pearl Balls

Glutinous Rice Pearl Balls

by Kizuna er

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Novice, completely imitate, don't take offense.
I like cooking very much, but now I learn to imitate.
Looking at the gourmets at Meitian, it's really amazing. I really want to be like them.
SLR in one hand, shovel in the other, haha, rampant beauty. "

Ingredients

Glutinous Rice Pearl Balls

1. Soak the black glutinous rice and white glutinous rice for about 3 hours respectively

Glutinous Rice Pearl Balls recipe

2. Prepare other ingredients, one potato, meat (3 minutes oil, 7 minutes lean), 3 shiitake mushrooms, and a little ginger.

Glutinous Rice Pearl Balls recipe

3. Chop the above ingredients into the end.

Glutinous Rice Pearl Balls recipe

4. Then mix the chopped ingredients together, add salt, a little cooking oil, cooking wine, pepper and other seasonings, and mix well.

Glutinous Rice Pearl Balls recipe

5. Drain the black glutinous rice thoroughly.

Glutinous Rice Pearl Balls recipe

6. The white glutinous rice is also fully drained.

Glutinous Rice Pearl Balls recipe

7. Take a spoon with a spoon.

Glutinous Rice Pearl Balls recipe

8. Round appropriately.

Glutinous Rice Pearl Balls recipe

9. Put it in the glutinous rice and roll it around.

Glutinous Rice Pearl Balls recipe

10. A cage of white glutinous rice pearl balls.

Glutinous Rice Pearl Balls recipe

11. A cage of black glutinous rice pearl balls.

Glutinous Rice Pearl Balls recipe

12. Steam on high heat for 30 minutes.

Glutinous Rice Pearl Balls recipe

13. Time is up, it's out! (*^__^*) Hehe...

Glutinous Rice Pearl Balls recipe

14. It looks so delicious.

Glutinous Rice Pearl Balls recipe

15. Here are some close-ups.

Glutinous Rice Pearl Balls recipe

16. Does it look like black and purple bayberry? Do you want to eat? Let me feed you, open your mouth... Ah... It's so big that you can stuff two.

Glutinous Rice Pearl Balls recipe

17. One more. Not bad. Delicious haha!

Glutinous Rice Pearl Balls recipe

Comments

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