1. A few green onions, a piece of ginger, and a piece of garlic.

2. Chopped green onion, minced ginger, and minced garlic.

3. Cool the glutinous rice after cooking. Add minced tofu, minced meat, and spices 2. Add rice wine, salt, monosodium glutamate, rain dew, pepper, five-spice powder, and potato powder and mix well. Let sit for ten minutes.

4. Pour half a pot of oil into the pot. When the oil starts to smoke, use your left hand to squeeze into ping pong ball-sized balls, put them gently into the pot, fry until brown, and remove.

5. Serve on a plate. It's delicious when eaten hot. It can also be eaten in hot pot.

Cooking process

1. Wash the glutinous rice and steam it in a basket, mince the pork, and cut the ingredients into dices and set aside;

2. Take a large basin and put it in Add glutinous rice, minced pork, shiitake mushrooms, and winter bamboo shoots, stir evenly, add salt, monosodium glutamate, starch, dark soy sauce, and eggs and knead into balls of the same size. Put them into a six-heat oil pan and fry until the outside is hard and the oil surface floats. Remove and set aside;

3. Steam until soft before serving, or add broth to the pot to simmer until soft and glutinous, thicken the sauce, serve in the pot and serve.

Chef’s Tips

1. Mix the glutinous rice evenly while it is hot.

2. Master the time and heat when frying.

3. When serving, it must be steamed or steamed until tender.

Fried glutinous rice balls

Main ingredients: meat filling, glutinous rice

Accessories: winter bamboo shoots, water chestnuts, dried tea

Seasoning: salt, MSG, sugar, soy sauce, water starch

Cooking method:

1. Wash the glutinous rice and steam it in heated water for about 30 minutes. Cook the winter bamboo shoots and dice them, and cut the dried tea into cubes. , cut the water chestnut into cubes, chop the meat stuffing together with onions and ginger and set aside;

2. Take out the steamed glutinous rice, add the meat stuffing (add four to five liang of meat to one pound of glutinous rice), add Mix salt, sugar, soy sauce, monosodium glutamate, bamboo shoots, water chestnuts, and dried tea grains evenly. Dip your hands with watery starch, take out the meat filling and roll it into balls one by one;

3. Set the pot on fire and pour in an appropriate amount of oil. , add the dumplings and fry until golden brown.

Features: golden color, crispy on the outside and tender on the inside.