We all know that glutinous rice balls are a popular delicacy. Many people make glutinous rice balls in their homes, especially during the Chinese New Year. There are certain skills to making glutinous rice balls, especially the handling of glutinous rice. So should glutinous rice balls be made from raw glutinous rice or cooked glutinous rice? Let’s take a closer look below! Should glutinous rice balls be made with raw glutinous rice or cooked glutinous rice?

Glutinous rice balls are generally made with cooked glutinous rice, preferably steamed. Cooked glutinous rice will have more water, which will affect the taste and texture.

Fried glutinous rice balls are a special delicacy of Anhui. The main ingredient of glutinous rice balls is a mixture of steamed glutinous rice and pork, which is fried and eaten. The methods of fried glutinous rice balls and pearl meatballs are different. Pearl meatballs are made by rounding meat fillings, rolling them in raw glutinous rice, and then steaming them in a pot. Do glutinous rice balls need to be cooked

If you want to make fried glutinous rice balls, it is recommended to steam them first and then fry them twice. The first time is until the surface is golden brown, and the second time is fried again to make the glutinous rice The meatballs are crispy on the outside and tender on the inside.

Glutinous rice balls are crispy on the outside and soft on the inside, crispy and delicious. They are one of the indispensable delicacies for the New Year dinner in Wannan, Anhui. In some places, they are also called dipped in meat. I make a lot of them each time and put them in the refrigerator. Save and steam when eating. The glutinous rice balls fresh out of the pan are golden and crispy, and very delicious. The steamed balls later are soft, glutinous, and delicious. How to make glutinous rice balls

Ingredients: glutinous rice, ham meat, ginger, chives, eggs, cornstarch

Condiments: salt, cooking wine, light soy sauce, pepper

Step 1: Soak the glutinous rice two hours in advance, clean it, put it into a rice cooker, add an appropriate amount of water, and cook it into a hard rice.

Step 2: Peel and wash the front leg meat, chop into minced meat, and put it in a basin for later use. Peel the ginger and chop into minced ginger. Remove the roots of the shallot and chop into minced green onions.

Step 3: After the rice is cooked, scoop out the rice while it is still hot and let it cool as soon as possible. When the glutinous rice is not hot, pour in the minced meat filling, minced ginger and garlic, and beat in the eggs.

Step 4: Then add an appropriate amount of salt, cooking wine, light soy sauce and pepper, and then pour in a little cornstarch. After all the ingredients are put together, start cooking. Don't use too much force and mix all the seasonings evenly.

Step 5: Take a large flat-bottomed plate, sprinkle some cornstarch on the bottom of the plate to prevent sticking, apply a little salad oil on the palm of your hand, take an appropriate amount of filling, put it into the palm of your hand, and place it on the plate.

Step 6: Pour an appropriate amount of oil into the pot. When the oil is six degrees hot, add the meatballs. Do not flip them immediately after adding them. When the surface of the meatballs is slightly yellow, use a shovel to gently shovel the bottom. , the meatballs will slowly float, and fry until the surface is golden brown. Tips for making glutinous rice balls

1. Do not soak glutinous rice overnight. If soaked for too long, the cooked glutinous rice will be too soft and the fried balls will not taste good. Soak two hours in advance or wash directly and add water to steam. To cook glutinous rice directly without soaking, the amount of water should be slightly more to prevent the rice from being cooked.

2. Don’t use pure lean meat. Use the fat and lean front leg meat mixed with glutinous rice to make delicious balls. Use a knife to chop the meat filling, do not grind it with a meat grinder. The meat filling minced with a knife is sticky and has small particles, which makes it taste richer.

3. Add a little starch to the filling so that the balls will not crack during the frying process. The starch not only increases the stickiness, but also makes the skin of the meatballs crispier.

4. Glutinous rice is very sticky, so it is difficult to mix it with your hands. Put the ingredients into the glutinous rice. It is not easy to stir it evenly with chopsticks, so it is easier and faster to do it. It's like adding alkaline water to the old noodles, but the force is not as strong as the noodles. Try not to damage the integrity of the glutinous rice.

5. The heat of the croquettes should not be too high, so as not to burn the outside and the meat filling inside is not yet cooked. Do not flip the meatballs that have just come out of the pot. The meatballs will lose their shape if you flip them at this time. Wait until the surface is slightly yellow and a shell has formed before flipping.