I bought a small bamboo steamer for rice noodle steamers and glutinous rice balls. It's quite easy to use.
At one time, I liked a variety of steamed family dishes, and the main thing that was simple and convenient was that there was no fume during cooking.
To prepare the glutinous rice balls:
First, soak the glutinous rice 8-12 hours in advance, the meat can be selected according to the preferences of the family, and the fat and lean ratio I choose is 3:7. Peel and chop the meat into minced meat. It is better to add a few horseshoes or lotus roots to the meat foam and cut into foam. But I still prefer to add horseshoes, the taste of horseshoes is more crisp and delicate than lotus roots, if there is no horseshoe can only be replaced with lotus roots. Autumn to winter is the season with the best taste of lotus roots, and if it is other seasons, it is preferable to choose to hold on.
Second, put the minced meat foam and the horseshoe together and stir, add the appropriate salt and a little soy sauce. Then wash the soaked glutinous rice, drain the water, roll the meat into small balls, it is best to put it back and forth a few times, so that the meat will be more Q-bombed, and then roll the meatballs on the glutinous rice.
Fourth, put the leaves under the small steamer basket, put the raw glutinous rice balls on it, and steam it for about fifteen minutes in water to get out of the pot.
Simple and healthy glutinous rice balls are ready