Hakka salty glutinous rice balls
By LornaDoyle
Ingredients: chicken essence
Recipe Recommendations
- glutinous rice flour 200g
- shredded pork 100g
- shrimp appropriate amount
- dried mushrooms appropriate amount
- leek appropriate amount
- pakchoi appropriate amount
- you su appropriate amount
- salt appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Hakka salty glutinous rice balls
1
Take out 30g of 200g of glutinous rice and add water and knead it into a small dough.
2
Put it in boiling water and cook it.
3
Add the cooked dough to the remaining glutinous rice flour, add water and knead it into a ball [this way the cooked glutinous rice dough will be more elastic with Q when kneaded with the glutinous rice flour].
4
Divide the kneaded dough into two portions, and add the red inulin to the other portion.
5
Kneaded red chrysanthemum dough.
6
Rub into long strips, cut into small pieces, and then rub into small meatballs.
7
Prepared glutinous rice balls.
8
Soak shrimps in water, soak dried mushrooms in water first and shred them, shred carrots, cut leeks, cut cabbage, etc. for later use.
9
Heat oil and add mushrooms, dried shrimp, minced garlic, and shredded pork. [I forgot to put the shredded pork in the back and fried it separately]
10
After frying until fragrant, add shredded carrot and stir-fry until fragrant.
11
Add leeks, add salt and mix well.
12
Add the stock to the pan and bring to a boil. Add the stir-fried vegetables.
13
Pick up another pot, boil the water, add the glutinous rice balls, and wait until they float.
14
Add the cabbage and cook, add the pepper.
15
Put the glutinous rice balls into the pot and add the chicken essence.Hakka salty glutinous rice balls Make Tips
The cooked glutinous rice balls are kneaded into the glutinous rice flour. This will be more elastic and chewy.