Black Rice Ball

Ingredients

2000g glutinous rice, 500g japonica rice, 250g lean pork, 400g duck meat, 500g tofu, 15g minced ginger grams, 25 grams of minced green onion, 15 grams of soy sauce, 100 grams of dry starch, 2500 grams of black rice leaves, 1500 grams of rapeseed oil (approximately 100 grams consumed), appropriate amount of MSG.

Preparation method

1. Mash the black rice leaves in a stone mortar, put them into a jar, add 2500 grams of cold water, and soak for 24 hours. When the water turns dark yellow, use Filter the gauze into black leaf water. Take 600 grams of glutinous rice, put it into the black leaf water, soak it for 12 hours, take it out when the rice grains turn light black, and drain the water.

2. Cut the tofu slices into 1 cm thick slices, deep-fry them in oil until golden brown, take them out and cut them into dices the size of soybeans. Pork and duck meat are also cut into dices the size of soybeans.

3. Put the pot on high heat, add 75 grams of rapeseed oil to heat, add diced tofu, diced pork, and diced duck and stir-fry until cooked, then add 750 grams of soy sauce, minced green onion, minced ginger and water. Open, add MSG, thicken with starch and when it becomes a paste, scoop it up into a filling.

4. Add 200 grams of glutinous rice to the japonica rice, wash it, dry it, grind it into fine powder, sift it, add an appropriate amount of boiling water, mix well, let it cool, and knead it into a dough. In addition, wash the remaining glutinous rice, pour it into cold water and soak it for about 10 minutes. Drain it, pound it into rice flour with a stone mortar, mix it into the dough, mix well and knead it into strips, and cut it into noodles weighing 35 grams each. Divide 100 pieces, press into dough, wrap in fillings, and make a round dough. Dip the raw material into water, put it into the black rice and roll it to stick with the black rice, steam it in a basket and take it out.