One: Luxiang pearl meatballs.
1. Soak the glutinous rice for eight hours and drain the water.
2. Put cooking wine, chicken essence, salt, pepper, minced ginger and starch on the minced meat.
3. Stir vigorously and wake up.
4. Wash the reed leaves, boil them with boiling water, cut the reed leaves, and make them into a funnel shape.
5. Make meatballs, put them in the soaked glutinous rice, and roll them on top of the glutinous rice.
6. Place the meatballs rolled on top of the glutinous rice into the funnel-shaped green leaves.
7. Steam in the pot, steam for eight minutes, turn off the heat, and simmer for two minutes.
8. Remove from the pot, put on a plate and garnish with carrot flowers to serve.
Two: hydrangea balls.
1. Chop the mushrooms and mince the green onions.
2. Add shiitake mushrooms, minced green onions, soy sauce, cooking wine and salt to the minced meat and marinate for half an hour.
3. Beat the eggs, add a small amount of salt and cooking wine and stir.
4. Grease a frying pan, pour in the egg mixture, fry into egg skins and shred.
5. Take an appropriate amount of minced meat into balls and wrap them in egg skin.
6. Put it on the steaming tray and steam for 10 minutes.
7. Add a little oil to the pan, add the chopped red pepper and stir-fry until fragrant.
8. Add a small half bowl of chicken broth to boil, then thicken with water starch.
9. Pour it over the steamed meatballs.
Three: Stuffed meatballs with shiitake mushrooms.
1. Cut off the stem of the mushroom, soak it in salted water for 10 minutes, wash it, and squeeze out the water.
2. Chop the meat into minced meat with green onions and ginger slices, add cooking wine, salt, light soy sauce and sugar.
3. Stir clockwise evenly, cover plastic wrap, and freeze in the refrigerator for half an hour.
4. Put the mixed meat filling on the mushrooms and arrange them neatly on the plate.
5. Put water in the pot and put the steaming drawer, boil the water, and put the plate with the mushrooms in it.
6. Cover and steam for 10 minutes, then simmer for a few minutes before removing from the pot.
7. Put oil in the pot and pour the soup into the pot.
7. Add sugar, salt, pepper, light soy sauce and dark soy sauce and stir well.
8. Pour in water starch and stir, when the soup becomes viscous.
9. Put the stuffed mushrooms in, pour the soup on the meatballs, and cook over medium heat for two minutes.