I have never made rice dumplings before, because I have no chance at all. Every year during the Dragon Boat Festival, relatives and friends will send a bunch, and my work will also send a bunch. Eliminating these rice dumplings is a headache.
Watching my sisters making rice dumplings, my hands are itchy. In fact, I also bought glutinous rice and rice dumplings leaves this year and wanted to practice making them myself. However, there are mountains of rice dumplings at home, so I had to give up the plan. My rice dumplings plan has been postponed until 2012!
Pan-wrapped shrimp balls rice dumplings
By VilmaNolan
Recipe Recommendations
- zongzi one
- shrimp 20 rats
- pea appropriate amount
- green onion appropriate amount
- tomato sauce 2 tablespoons
- sugar 1 tablespoon
- salt a little
- chicken essence appropriate amount
- water starch appropriate amount
- vegetable oil appropriate amount
- ginger appropriate amount
- sweet and sour
- burn
- ten minutes
- simple
Steps for Pan-wrapped shrimp balls rice dumplings
1
Cook the peas in boiling water, remove and place them in cold water to cool and drain.
2
Also put the shrimps in boiling water, blanch them, remove and set aside.
3
Cut rice dumplings into small pieces.
4
Put it in an oil pan and fry until golden brown and remove it (be careful not to let the splashed hot oil burn, you can also use a small amount of oil to fry the rice dumplings until golden brown)
5
Leave the oil in the pan and heat it up, add the green onions and shredded ginger and cook in the pan.
6
Pour in tomato sauce, lemon juice, sugar, salt and chicken essence and stir-fry well, then thicken with water starch.
7
Finally, pour the shrimps, rice dumplings, and peas into the pan and stir fry quickly, allowing the sauce to wrap the ingredients.