Glutinous rice, 3 kg pork, 500 g eggs, 4 salts, a little mushrooms, 6-8 chopped shallots, some shrimp skins 1 a little soy sauce.

Steps of glutinous rice balls in Anhui Province

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Step 1

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Glutinous rice is the basis of glutinous rice balls. After many times of research and development, it is found that cooking glutinous rice in pressure cooker is the best, which is faster and less difficult to pinch than rice cooker. 3 kg of rice can be cooked twice. Pay attention to keep the water level at half an index finger, and keep the water level average. Too much water will easily turn rice into powder. Turn on medium heat, wait for the pressure cooker valve to start timing after it breathes, turn off the heat after 8 minutes to continue stewing, and turn on the pot after it is out of gas. If you smell burnt in less than 8 minutes, it may be a big fire. Turn off the fire a few minutes in advance, or continue to stew.

Step 2

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Glutinous rice is the soul of Mariko. After the rice is cool, add the fat pork stuffing, shrimp skin, diced mushrooms, chopped green onion, 2 eggs and soy sauce into the glutinous rice twice. After that, the glutinous rice and ingredients need to be blended like dough, but it needs to be hard, otherwise the glutinous rice will be crushed without graininess. Wait until the rice is evenly mixed with stuffing and the soy sauce is slightly colored. Pay attention to 2 points: 1. Salt is added to soy sauce, and it is easy to mix in rice. 2. Taste it while adding soy sauce. It is suggested that it tastes weak, because it will become salty when heated and fried later.

Step 3

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Reunion is the key step of glutinous rice dumplings. Prepare an egg in the bowl. When reuniting the dumplings, touch a little on your hand. The egg white plays a lubricating role, and the egg yolk will make the dumplings colored and fried crispy. Like a snowball, the glutinous rice in your hand is tightly kneaded in a circle to aggregate the glutinous rice. The technique in the video can make the rice more aggregated, not easy to loosen and taste better.

Step 4

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Hot oil in the pot, the amount of oil should be more, so that most of the dumplings should be on the oil surface. When the oil is hot, stick it to the edge of the pot and slide it into the round (to prevent oil splashing). Use chopsticks to roll it continuously. When the surface of the round becomes hard and the color becomes darker, you can control the oil to go out of the pot. The fragrant glutinous rice balls are finished!