When introducing Hubei cuisine before, it was mentioned that the three steamings of Qiuyang were all kinds of steamer lattices, steamed meat steamed vegetables steamed fish steaming, etc., basically what can be eaten, Hubei people can make delicious steamed dishes. The so-called "not on the grid is not clear guests", Qiuyang three steaming is an essential hard dish for the New Year's Festival and hospitality of relatives and friends. This is not, it is about to be New Year's Day, today I will share with you one of the three steamings of Qiuyang - the practice of "pearl balls". Eat "round eggs" on New Year's Day, pearl dumplings are an indispensable traditional dish at the New Year's Day family banquet of the average Hubei people. Hubei people's imagination is also rich, the dish is called pearl balls, not because the ingredients add pearls, but this dish is steamed by meatballs rolled with glutinous rice, after the pot, glutinous rice is as smooth and transparent as pearls, white and lustrous, so it is named pearl balls. Yuanzi is actually the name of the ball in the Hubei dialect. Traditional steamed dishes are steamed with bamboo steamer lattice, so that the bamboo flavor will penetrate into the food, making the taste of the food more abundant. Since I didn't buy a steamer lattice in Beijing, I had to use an ordinary steamer instead, which was slightly flawed, but as long as I could eat my hometown food, the mood was always beautiful.
by Chirowrow 【Official Certified Master of Bean Fruit Cuisine】
Pork filling 250g
Glutinous rice 100g
2 water chestnuts
1 shiitake mushroom
2 shallots
1 ginger
1 egg
Salt to taste
White pepper to taste
Chicken essence to taste
Starch to taste
1, glutinous rice washed and soaked in water for about 6 hours, if you eat at night, soak it up in the morning.
2: Slice the ginger, cut the shallots into sections, and soak in about 150g of warm water for about 1 hour.
3: Chop the water chestnuts and shiitake mushrooms into small pieces.
4: Pour the prepared shallot and ginger water into the minced meat, then add the water chestnut and shiitake mushrooms, as well as the eggs and white pepper, and start stirring.
5, during the mixing process you will find that the resistance is getting bigger and bigger, and finally the meat filling appears mushy, chopsticks or spoons are inserted into it, if you don't touch it, you will stand still inside, and the meat filling is even if it is adjusted.
6: Squeeze the minced meat into a ball by hand. Can not wear gloves Ha, wearing is actually not as good as directly on the operation, I wear because the hand recently accidentally scratched. Woohoo.
7: Throw the balls into the glutinous rice and roll them, roll until the whole body of the balls is covered with glutinous rice, take it out and put it in the steamer.
8, steaming cloth under the steamer or no pad can also be, but must not be placed on the plate or bowl steaming, out of the water if the round will be soaked.
9, steamer water boiled, then wrap the wrapped pearl balls on the pot, steam on high heat for about 30 minutes, the shiny pearl balls can be out of the pot!
10. With the blessing of glutinous rice and water chestnut, pearl balls are not only white and beautiful, but also have a wonderful connotation of soft glutinous sweetness, which is a superb dish that can be cultivated inside and outside.
1. The best ratio of pork filling is fat meat and lean meat three or seven open, too thin is dull, too fat is greasy. But I use five or five kai because I prefer the fatty taste myself. So the most important thing is to look at your own taste. 2. The water chestnut is the horse's hoof, which is the small thing in the circle in the picture above, and the small partner in the south should be more familiar with it. Every winter, there are many big sisters selling this on the streets of Wuhan, because peeling is very difficult, and the big sister will generally help you cut well, sweet and crispy, especially delicious. The addition of water chestnut to the meat filling will make the meat filling appear slightly crisp and slightly sweet. I bought it at the Beijing vegetable market, and I have seen it in supermarkets before, so you can look for it. Don't add too much, 2 is enough.
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