How long do glutinous rice balls steam ? Mastering these points, Q bomb is soft and glutinous, fragrant and tender

How long is the best time to steam glutinous rice balls? The outer layer of glutinous rice grains is clear and not sandwiched, Q elastic is soft and glutinous and does not stick to the teeth, and the meat filling inside is tender and moist and not firewood?

【How long to steam glutinous rice balls】

Depending on the size of the meatballs, the ingredients used for the filling, and the use of soaked or unsoaked glutinous rice, the time varies from 8 to 20 minutes.

1. If the meatballs are the size of commercially available Ningbo sesame rice balls, they need to be steamed for 8-10 minutes on high heat.

2. If the size is larger, that is, the filling inside is as big as Ningbo sesame rice balls, and the outer layer is wrapped in a layer of glutinous rice, the size of a table tennis ball, then it needs to be steamed on high heat for 10-15 minutes.

3. If the filling is fish, shrimp, or chicken, the size of a ping pong ball, steam over high heat for 10-12 minutes.

4. If the filling is pork, beef, the size of a table tennis ball, steam on high heat for 12-15 minutes.

5. If the glutinous rice is not soaked, the size is like a ping pong ball, and the outer layer of glutinous rice should be cooked thoroughly, steam it for at least 20 minutes to ensure that it is not pinched; At this time, the filling may be steamed for too long and lose its tender taste.

Therefore, it is recommended that the glutinous rice be soaked first and then steamed, and the size of the balls is like a ping pong ball, so as to ensure that the outer layer of glutinous rice is cooked thoroughly and not sandwiched, the grains are distinct, the Q elastic is soft and glutinous, and the meat filling inside is tender and moist.

Let's use an example to talk about how to make delicious pearl balls, there are still many details to pay attention to in the production process.

Ingredients: 200 grams of minced meat, 120 grams of glutinous rice, 2 shiitake mushrooms or 4 water chestnuts, 1 carrot, salt, sugar, thirteen spices, light soy sauce, starch, rice wine, green onion and ginger and sesame oil

Make:

1. Soak the glutinous rice for about 3 hours, then wash it and control the water for later use.

2. Add salt, sugar, thirteen spices, light soy sauce, starch, rice wine, chopped mushrooms (or water chestnuts), minced green onion and ginger and sesame oil to the meat puree and mix well.

Key points: You can use a small amount of light soy sauce, but it is not recommended to use heavy dark soy sauce and oyster sauce, etc., it will make the rice grains colored, and it is not very white to see, I only know it after I have done it.

3. Cut some carrot slices into thick slices and use them as a gasket for steaming the meatballs.

4. Squeeze the meat puree into small balls one by one, put them in the glutinous rice, and the meatballs will roll on the rice and stick to the glutinous rice grains.

5. Place the prepared raw meatballs, put them on the grate, or on a plate, and put a carrot slice under each meatball, which is anti-stick and edible, pot with cold water, time after the water is boiled, and steam for 12-15 minutes on high heat.

6. After the pot is out of the pot, you can put chives, wolfberries, chopped carrots, green and red peppers and other garnishes on the top of the balls.

Small Whispers:

1. It is best to use less or no soy sauce when adjusting the meat filling, because the rice grains will be colored and not very white.

2. It is best not to beat water when adjusting the meat filling, as the soup will also stain when it comes out.

3. Small meatballs can be rolled on the rice, so that the steamed rice grains are vertical and look good.

4. There is also a round glutinous rice that is more sticky and looks good.