Tangyuan with duck egg chocolate
By OdaBeer
2011.02.17 Today is the Lantern Festival. This is the first time that I have not spent the New Year at home while studying in the UK. Thinking about the Lantern Festival, I also come to eat glutinous rice balls. Think about home. Should I treat myself well even when I am alone? I originally wanted to buy glutinous rice dumplings to make the most classic wine-brewed rice balls, but the supplies here were really limited. I couldn't buy one after running for a few days, so I had to create a way to eat it. I remembered the raw duck eggs I bought in the supermarket the week before and wanted to pickle my own salted duck eggs. One of them had a cracked shell, couldn't marinate it, and I hadn't eaten it, and there was still chocolate powder, so... I thought of making this! It was the first time I made it, and it looked a little ugly and tasted good, haha.
Recipe Recommendations
- salt appropriate amount
- sweetening
- cook
- ten minutes
- simple
Steps for Tangyuan with duck egg chocolate
1
This is the material used. I only used half a bag of glutinous rice balls.
2
Bring water to water! Put some salt when the water is about to boil and keep it glued to the bottom.
3
Put in the glutinous rice balls and stir them with a spoon. Don't stick to them. Everyone can cook glutinous rice balls, so I won't talk anymore.
4
While cooking the glutinous rice balls, beat the duck eggs onto the plate. I originally wanted to make them look like sun eggs, but the force was too hard and the egg yolks broke... Haha, put them in the electric rice cooker and steam. If you wait for the water in the rice cooker to boil, just steam for about 5 minutes. If you put them in and steam before boiling, just wait for 1-2 minutes after the water boils.
5
After steaming, it looks a bit like a Tai Chi picture.
6
Almost all the glutinous rice balls are cooked. Pour chocolate powder into the bottom of the bowl. This amount depends on your needs.
7
Put the glutinous rice balls into a bowl, and I sprinkled some chocolate powder, haha.
8
Pick off the steamed duck eggs with a spoon and spread them on, and it will be ready.
9
It was the first time I made it, and I didn't look flattering, but it tasted great! In the end, two small shaomai bought in a supermarket in China were heated up. The very strange shaomai was wrapped in a skin for chicken and mushroom meatballs.Tangyuan with duck egg chocolate Make Tips
1. When cooking glutinous rice balls, if they are freshly wrapped and have not been frozen in the refrigerator, wait for the water to boil completely before putting them in and boiling. The quick-frozen ones can be put in as soon as the water starts. During the cooking process, you must constantly add cold water, not too much at a time. 2. If you like the duck eggs whole rather than scattered like I did, put a thin layer of oil on the bottom of the plate, and then add the duck eggs to steam. 3. It is unreasonable to use glutinous rice balls for breakfast. Because the most content in glutinous rice balls is carbohydrates and fat, while the protein, minerals, dietary fiber, etc. are very small. It's best to eat at noon. 4. Don't eat too much glutinous rice balls at one time because they are made of glutinous rice, which is sticky and difficult to digest, and may easily cause stomach discomfort. 5. Duck eggs should not be eaten with turtle fish, plums and mulberries.