Pearl meatball, every time I see it, I always feel it is a work of art. Milky white, delicate and lovely, like pearls, but also like the most stunning hairy hedgehog. The pleasure of sight directly stimulates the sense of taste. Like this beautiful food temptation, it is really hard to resist. Like the bright red Sichuan cuisine, it can starve the hungry people. Pearl meatball tastes soft, waxy and fragrant. Every time you eat it, you want to know more about it. Its a good way to make it by yourself. Making delicious food is a kind of expression of romantic mood. Some people say that "fun" and "taste" are connected, and the secret of "fun" lies in the heart. Making Pearl meatballs, Zhang Jiama soaked glutinous rice in clear water 12 hours in advance, Lis daughter-in-law soaked for 4 hours, and who soaked for 2 hours? The reasons are different, what tastes good, ripe and so on. I found that the Pearl meatballs steamed after washing and wrapping meat fillings were white and thorny. The finished products sold very well, not to mention, the taste of rice was also strong and chewy. Follow the rules and make with soaked glutinous rice, always feel that the color of the prepared balls is very dark, not white at all, probably because soaked glutinous rice adsorbs meat filling juice. Therefore, it is not necessary to stick to the bars and bars in making gourmet food. It can be tolerated to find out that it conforms to ones own aesthetic taste and vision. To make Pearl meatballs, pork should be fat and lean, three fat and seven thin is the best, so the fragrance is strong. Lotus root is added to meat filling, which not only increases the fragrance, but also is a tonic to prevent dryness and relieve greasy. It also conforms to the health concept of modern buckwheat vegetable. Some cooked rice was added to the filling to make the pills more soft and smooth. The steaming time of Meatballs is the same as that of ordinary steamed rice. When the rice is cooked, the meat fillings will be cooked.