Huizhou Meatballs

Name: Huizhou Meatballs
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 100g Glutinous rice; 4 quail eggs; 200g Pork filling; 1 piece egg; Some shallot; Some ginger; Some salt; 2g White sugar; 5g Five spice powder; 5g White pepper; 3g Chicken noodles; Some Water or stock; Some starch; Some Cooking Wine

by Mingyue Dance Tsing Yi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Quail eggs are considered "the ginseng among animals". It is advisable to eat regularly as a nourishing diet. Quail eggs are unique in nutrition, so they are called "best in eggs". Nearly round, the individual is very small, generally only about 10g, with brown spots on the surface. The nutritional value of quail eggs is no less than that of eggs, and it has better skin care and skin beautification effects.

Huizhou Meatballs

1. Prepare materials. Soak the glutinous rice overnight in clean water, drain and set aside. The quail eggs are cooked and shelled.

2. Add minced green onion, minced ginger, cooking wine, sugar, chicken powder, pepper, five-spice powder, a little egg white, and dry starch to the pork filling.

3. Grab evenly.

4. Wrap the quail eggs with egg liquid, roll them in dry starch, and wrap them with well-grained pork fillings into meatballs.

5. Roll a layer on the soaked glutinous rice. Put it in the lunch box.

6. By the way, add the washed rice, the remaining glutinous rice, and red japonica rice to the lunch box on the other floor. Add an appropriate amount of water.

7. The lunch box is powered on.

8. Press the timing, the light will be on for 20-30.

9. After cooking, take out the balls.

10. Add appropriate amount of water or stock to the pot, bring to a boil, thicken the starch with water, and pour it on the balls.

Tips:
1. The glutinous rice must be soaked in water for at least 12 hours, so that the steamed rice will be soft and waxy.
2. When there is no broth at home, you can choose the thick soup treasure.