Fresh meat glutinous rice balls

By AlleneShields

Fresh meat glutinous rice balls
Some people say that people who don't like sweets have a bad temper. My temper is not bad, but since I lost weight, I have no interest in sweets, especially when I eat glutinous rice balls every New Year. For good luck, the family always makes big glutinous rice balls, and the number in each person's bowl is usually 4,600 to 80, and they are required to eat them all. Even if there were only four, it was still extremely difficult for me to eat all of them. The glutinous rice itself is greasy, and with the sweet stuffing inside, it is no exaggeration to say that I will feel dizzy after eating it. I originally thought that Tangyuan would have no chance with me in this life, but since I ate Minced Tangyuan in a certain snack bar, I can finally get to know and cherish the food made from glutinous rice. When I was a child, the glutinous rice balls I ate were all handmade by adults. Now, I usually buy frozen food for convenience. Many times, I feel that I can't taste the soul of glutinous rice balls. When making glutinous rice balls, some put the dough into a boiling water pot and boil it thoroughly before wrapping the filling. Some like to wrap it directly after making the dough. I like the latter, so that when the filling is cooked, the outer skin will not be soft and thin, which will affect the taste.

Recipe Recommendations

  • glutinous rice flour 250 grams
  • pork belly 100 grams
  • chives 3 pieces
  • ginger 1 block
  • laver 10 grams
  • water starch 1 tablespoon
  • cooking wine 2 teaspoons
  • sesame oil half a tablespoon
  • pepper half a teaspoon
  • chicken powder 2 teaspoons
  • edible oil 1 tablespoon
  • salt appropriate amount

Steps for Fresh meat glutinous rice balls

  • Make step 0
    1
    Cut ginger and scallions into foam, and cut green into chopped green onions.
  • Make step 1
    2
    Peel the pork belly and chop it into meat filling.
  • Make step 2
    3
    Add chopped ginger, pepper, cooking wine, salt, 1 teaspoon chicken powder, starch, sesame oil and marinate for 5 minutes.
  • Make step 3
    4
    Stir in the glutinous rice flour while adding warm water, and knead it into a glutinous rice dough with moderate hardness.
  • Make step 4
    5
    Squeeze the dough into small doses.
  • Make step 5
    6
    Squeeze the small dose into a deep nest shape, wrap the meat filling inside, seal the mouth, and carefully ball it into a ball.
  • Make step 6
    7
    Put 1 tablespoon of cooking oil in the pan and stir-fry half a tablespoon of ginger and onion foam over low heat until fragrant.
  • Make step 7
    8
    Pour the amount of water you usually use for making soup into the pan, bring to a boil over high heat, add seaweed, small dried shrimp, appropriate amount, and simmer until fragrant, add 1 teaspoon chicken powder and turn off the heat.
  • Make step 8
    9
    Put chopped green onion in the bottom of the bowl and drop a few drops of sesame oil.
  • Make step 9
    10
    Spoon the freshly cooked soup into a bowl.
  • Make step 10
    11
    Raise water in another pot, add the wrapped glutinous rice balls after the water boils, and cook over medium heat. After the glutinous rice balls float, add a little cold water to boil, repeat 3 times.
  • Make step 11
    12
    Pour the cooked glutinous rice balls into a soup bowl.

    • Fresh meat glutinous rice balls Make Tips

    When making glutinous rice balls, you should not have too much meat to avoid exploding. Move gently when you are in the group.

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