Glutinous rice dumplings are a well-known specialty snack that many people like very much. In fact, the preparation of glutinous rice dumplings is not complicated and it is very easy to make at home. Glutinous rice dumplings are usually made of pork balls, and raw pork is used inside.
Add dumpling fillings made of various condiments and wrap them with glutinous rice.
So, what kind of meat is used to make delicious glutinous rice balls? How to make delicious glutinous rice balls? Let’s learn together.
How to make delicious glutinous rice dumplings: Ingredients: 500 grams of water-milled glutinous rice flour; 100 grams of boiling water; 300 grams of warm water; appropriate dumpling filling; a small amount of glutinous rice; Method: 1. Add 100 grams of freshly boiled water to 500 grams of sticky rice flour and blanch part of it
, and then add about 300 grams of warm boiled water at about 50 or 60 degrees while kneading.
After kneading into a ball, apply a little oil on the surface to prevent it from drying out.
Take a small piece and roll it into a round shape, then shape it into an oval shape and place it in the palm of your left hand.
Touch the water with your left thumb to dig a hole at one end, and at the same time slowly rotate the ball with your left hand to make the batter into a steamed bun-like shape.
Pay attention to the slight bend of the thumb to prevent the "bowl button" from being pulled out too large.
Fill with your favorite dumpling fillings.
2. Trim the edges and coat with glutinous rice that has been soaked overnight.
3. After the water boils, put it in the pot and steam it for 15 minutes.
4. If the meatballs are over-steamed, they will collapse. Pay attention to see the doneness.
After taking it out of the pot, fan the meatballs immediately to make the surface of the meatballs shine brighter.
What kind of meat is delicious for glutinous rice balls: Glutinous rice balls are usually stuffed with raw pork, wrapped with a layer of glutinous rice and steamed.
It tastes soft, glutinous and delicious, is easy to cook and rich in nutrients. It also has the functions of warming the liver, replenishing qi, strengthening the spleen and stomach and curing diarrhea.
Glutinous rice balls are a delicacy made with glutinous rice and meat filling as the main food, and eggs, soy sauce, salt, pepper, gorgon powder, minced garlic, minced ginger, and water as auxiliary ingredients. It has a medium texture.
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How to make glutinous rice pork meatballs: raw materials: 130 grams of glutinous rice, 200 grams of meat filling (slightly fat), 2 raw eggs, 8 ml of light soy sauce, 5 grams of salt, 1 gram of white pepper, 30 grams of corn starch, 8 grams of minced garlic
, 5 grams of ginger foam, 20 ml of cold water; Method: 1. Wash the glutinous rice and soak it for 4 hours.
This will make the glutinous rice glutinous after steaming.
Then drain the glutinous rice and put it into a bowl and set aside.
2. Put the meat filling into a mixing bowl, add eggs, gorgon powder, salt, minced ginger, minced garlic, light soy sauce, white pepper, and a small amount of water and stir vigorously in one direction to mix evenly. It takes 10 minutes to stir the pork balls.
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3. Knead the mixed dumpling filling into meatballs about 2 cm in diameter, and turn them over in the glutinous rice to control the moisture until the pork balls are covered with glutinous rice and the dumpling filling cannot be seen.
4. Put the wok on the fire, pour enough water into the wok, put the glutinous rice meatballs in the bamboo basket, put them down in the wok, steam them over high fire for 35 minutes, and wait until they are cooked.
Recipe for fried glutinous rice meatballs: Main ingredients: dumpling filling, glutinous rice auxiliary materials: bamboo shoots, water chestnuts, dried tea Condiments: salt, chicken essence, white sugar, light soy sauce, gordon flour Cooking method: 1. Wash the glutinous rice
Heat and simmer in water for about 30 minutes. Boil the bamboo shoots and cut them into pieces. Granulate the dried tea and water chestnuts. Chop the dumpling stuffing with ginger and garlic and set aside; 2. Remove the steamed glutinous rice.
Add the dumpling filling (one pound of glutinous rice plus four to five ounces of meat), add salt, white sugar, light soy sauce, chicken essence, bamboo shoots, water chestnuts, and dried tea, stir evenly, dip your hands in corn starch, and remove.
Knead the dumpling fillings one by one into glutinous rice balls; 3. Set the pot over high heat, pour in appropriate amount of oil, and fry the glutinous rice balls until golden brown.