1. First process the purple cabbage juice. (If you have a juicer, you can directly squeeze it into juice. If we don’t have a juicer, we will use other strategies.) Pour a small amount of water into the pot. After boiling, add the purple cabbage and cook for five or six minutes. , You will see the water slowly turn into blue-purple.
2. Pour the purple cabbage juice into a container.
3. Put two drops of white vinegar, and the perfect change takes place. The blue-violet will quickly turn to dark pink. If you want to change to a lighter color, add two drops of white vinegar, but it is not recommended. It will be very sour.
4. After washing the fragrant glutinous rice, pour it into the purple cabbage juice and soak for five hours (it takes a while longer than usual to soak it for color).
5. The glutinous rice has already colored, so don't worry about making the balls. Drain the water and let it dry for half an hour to let the water evaporate, so that the rice will not fall down when it is wrapped.
6. The pork is chopped into minced meat.
7. Cut the lotus root into fine diced pieces. Don't chop them too much. The taste will not be good. Mince the green onions.
8. Mix all together, add appropriate amount of salt, chicken essence, a little oyster sauce, pepper powder, ginger powder, and a little vegetable oil.
9. Stir well.
10. Start to make the meatballs, squeeze the meat out of the meatballs by hand, wrap them with glutinous rice, put them in a steamer, and steam them on high heat for 15 minutes.
11. Just remove and install the plate.
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