Pearl Balls
1.
6 salted duck eggs, take the yellow and set aside
2.
Wash the glutinous rice 5 hours in advance and then soak it. The purpose is to make the glutinous rice fully absorb water so that it will not be so dry when steamed. Remove and drain the water for later use.
3.
Put the minced meat, minced ginger, and minced green onions into a large bowl, and sip the eggs into the bowl, add a little sesame oil, a little white pepper, and add chicken essence and salt according to your taste; then, follow the same direction and fill it until Stir well.
4.
Use your hands to knead the mixed meat into a ball of the right size, and then roll the kneaded meatball on the glutinous rice so that the glutinous rice is evenly wrapped on the surface of the meatball.
5.
Put the prepared balls on a plate, arrange them neatly, and steam them in a basket. Couscous, steamed on high heat for 20-25 minutes, the balls will be cooked.
6.
After steaming, sprinkle some chopped green onion on the plate, drizzle with sesame oil, and make a plate of fragrant glutinous rice pearl balls.
Tips:
1. According to your own preference, replace glutinous rice with purple rice. That is the legendary black pearl balls.
2. Because the glutinous rice is white, in order to ensure the beautiful color after steaming, do not use soy sauce when mixing the meat, just use light soy sauce.
3. Before steaming, put a layer of vegetable leaves on the steamer or the plate. After steaming, it will not stick to the plate, it is easier to take, and it has the fragrance of the vegetable.
4. This pearl ball can be eaten directly or with dipping sauce. (It is said that the sauce made with steamed fish soy sauce and sesame oil is good.)
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