Two: the characteristics of making pearl balls: soft and tender, millet as hard as natural pearls. Steaming method: rolling steaming time: 10min Practice: 1. Soak 200 grams of fermented rice for 4 hours. 2. Chop 1 00g clean carp meat, pour it into the pot together with 200g chopped pork belly, add10g salt, chicken essence and sweet potato powder, 3g white pepper,1g egg, 30g cassava starch, and add 20g diced horseshoe and stir. 3. Soak the steamed rice, drain it, spread it on a plate, knead the meat into glutinous rice balls, and roll the steamed rice from high to low. 4. Put the dumplings in a cage and steam them for 10min, and then take them out. Key points: millet should be strong, and meatballs are not suitable for rolling on rice and rubbing on your hands.
Three: Features of steamed Monopterus albus: Monopterus albus is soft and tender, and tastes sour and salty. Steaming method: cannon steaming (famous for the crackling sound of steamed vegetables like firecrackers) Duration: 8min Practice: 1. 600g of Monopterus albus was slaughtered and chopped, and rice wine 15g, sweet potato powder 15g, salt 5g, monosodium glutamate 4g and black pepper 4g were added to the pot. 2. The wok is easy to heat with oil. Stir-fried shallot 30g, add soup 30g, add king soy sauce and monosodium glutamate 5g, rice vinegar 20g, white rice vinegar 10g, salt 3g, black pepper 3g and thicken. 3. Turn the eel over, pour in the prepared brine, add 20g of onion and 30g of minced garlic, and pour in 30g of boiled pork suet.