Teach you to make nutritious and delicious glutinous rice balls, Q elastic soft and sticky without pigmentation, a mouthful of a chewy

Many people especially love to eat snacks made of glutinous rice flour, including me, every now and then will feel greedy. In particular, the toughness and soft texture of glutinous rice is very difficult to do with other powders. But do it yourself at home and too much trouble, especially when kneading, the strength to use, the ratio of water and flour to be suitable, as well as a variety of skills in cooking, the thought of these, a lot of them will give up.

One, glutinous rice rinse 2 times, soaked before going to bed, get up in the morning can be used;

Two, carrots, you can adjust the filling, there is also a role is to be padded in the glutinous rice balls underneath, when the base is very nice;,

Three, pork chopped into a mushy, onion and ginger chopped into a minced;

Division, chopped Chinese cabbage, add salt to kill the water for 20 minutes to remove the moisture, and the minced meat, minced onion and ginger, chopped into the end;

Four, cabbage chopped, plus salt to kill the water for 20 minutes to remove moisture, and the water, and the minced meat. and minced meat, onion and ginger, add a little peanut oil, soy sauce, monosodium glutamate, sesame oil, stirred into the filling;

fifth, the filling with the hand rolled into a small ball, placed in the soaked glutinous rice inside the whole body stained with glutinous rice, and then put on the carrot slices;

sixth, the pot of boiling water, high-flame steam, steaming for 20 minutes, open the pot you can eat it!

To do the glutinous rice balls note three points:

1, glutinous rice must be soaked for about 10 hours, or steam is not cooked, sandwiching is very difficult to eat;

2, to do the filling of vegetables to kill the water, mixing fillings with a little bit of egg whites, add a little bit of dry starch and mix well, so that the fillings are hard and elastic, steaming out of the deformation is not easy to eat Q弹. If the filling is too thin, the pills are not shaped, a steam is easy to deform;

3, the taste of the filling, slightly more salty than the dumpling filling, more delicious, because in the process of steaming, there will be a little soup out of the salty taste is also corresponding to the loss of a little.

This steamed glutinous rice balls are made with lotus root, carrots and pancetta, beaten eggs and kneaded into a ball, then wrapped into a round ball, then wrapped in a layer of glutinous rice, put into the steamer to steam on it.

Tip: You can dip them in chili oil when you eat them.

Note: The best choice of meat is three parts fat and seven parts lean, so that the finished product comes out with the best taste. The size of the meatballs is decided according to your own preferences, but due to the different sizes, the steaming time should be increased or decreased appropriately.