How to cook round glutinous rice and how to make glutinous rice balls?

The material used for Anhui glutinous rice balls.

Glutinous rice: 3 catties of pork, 500 grams of eggs, 4 salts, a little shiitake mushrooms, 6-8 minced shallots, some shrimp skins, 1 handful of soy sauce, a several.

The steps of Anhui glutinous rice balls.

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Step 1: space<>

Sticky rice is the basis of glutinous rice balls. After many research and development, it was found that the pressure cooker is the best way to cook glutinous rice, which is faster than the rice cooker and is not easy to pinch. 3 catties of rice can be boiled twice, pay attention to the water level to keep at half an index finger, and keep the water level even, too much water is easy to rot rice.

Turn on medium heat, wait until the pressure cooker valve is steaming and start the timer, turn off the heat after 8 minutes and continue to simmer, and turn on the pot when the gas is out. If you smell mush within 8 minutes, it may be that the fire is too big, so you can turn off the heat a few minutes in advance and continue to simmer.

Step 2: space<>

Glutinous rice is the soul of the ball. When the rice is cool, add the pork filling, shrimp skin, diced shiitake mushrooms, chopped green onion, 2 eggs, and soy sauce to the glutinous rice in 2 times. After that, it is like dough to fuse the glutinous rice and ingredients, which needs to be forceful but not dead, otherwise the glutinous rice will be kneaded and there will be no graininess.

Wait until the rice is evenly mixed with the filling and the soy sauce is slightly colored. Note 2 points: 1

Add salt to soy sauce and mix in rice to stir well 2It is recommended to taste the taste while adding soy sauce, because it will become salty when heated and fried later.

Step 3: space<>

Dumplings are a key step in glutinous rice dumplings, prepare an egg in the bowl, dip a little on your hands when you are reunion, the egg white plays a lubricating role, and the egg yolk will make the dumplings color and fry crispy. Like a snowball, knead the glutinous rice in your hand in a circle to make the glutinous rice polymerized, and the technique in ** can make the rice more polymerized, not easy to loosen, and have a better taste.

Step 4: space<>

Heat the oil in the pan and increase the amount of oil so that most of the balls are on the oil surface. After the oil is hot, slide into the balls (anti-oil splashing) on the edge of the pot, and use chopsticks to keep tumbling until the surface of the balls becomes hard and the color becomes darker, and the oil can be controlled out of the pot. The fragrant glutinous glutinous rice balls are finished!

Reading guide: glutinous rice balls, many people are more familiar with, it is a necessary food for the Spring Festival of the Anhui generation, it is a good dish to entertain relatives and friends, and convenient, easy to keep, because the meaning of glutinous rice balls is reunion, happy and full, so, by many people. Like.

The main ingredients of glutinous rice balls are pork, glutinous rice, and the auxiliary materials are shiitake mushrooms, winter bamboo shoots, green onion ginger and seasonings.

Preparation of glutinous rice balls

Because the meaning of glutinous rice balls is beautiful and the taste is very good, many people like it very much, but it is not possible to eat it anytime and anywhere, but if we can master the production method of glutinous rice balls, then we can eat them whenever we want, so let's learn how to make glutinous rice balls.

1. Wash the glutinous rice, cook, cut the pork belly into pieces, and cut the bacon into grains after steaming.

2. Put the boiled glutinous rice into the plate, add the bacon cubes, pork belly cubes, ginger rice and condiments, mix well, knead into balls, and fry them in hot oil until they are golden brown.

Soak the glutinous rice in cold water overnight the day before and use it the next day. Put the appropriate amount of salt in the minced meat. Wash your hands and knead the meat puree into a diameter of about 3 cm.

Put it in glutinous rice. Cover it with glutinous rice. Finally, steam over medium heat for about half an hour.

ok.Absolutely tasty. Third, I guess this method is delicious, but it may be a bit troublesome in the procedure.

For me, who has never done this kind of stuff, steaming half-cooked and steaming at the end can not be steamed, the heat and time are not easy to grasp, so let's try it today. Hope it's delicious, Sissy. Ingredients for making glutinous rice balls with dried tofu:

Ingredients: 1000 grams of glutinous rice.

Excipients: 300 grams of pork (fat and lean), 300 grams of bacon (raw), 200 grams of dried tofu.

Seasoning: 2 grams of monosodium glutamate, 2 grams of pepper, 10 grams of salt, 25 grams of lard (refined), 5 grams of white sugar, 25 grams of shallots Preparation of glutinous rice balls with dried beans: 1Wash the glutinous rice and steam it until it is half-cooked;

2.minced pork (cooked);

3.bacon and tofu are cut into granules;

4.Add cooked meat filling, bacon, dried tofu, monosodium glutamate, pepper, salt, lard, sugar, chopped green onion and evenly form a salty and umami flavor in the glutinous rice bowl;

5.Pinch it into a small round ball by hand and steam it in the basket. The key to making glutinous rice balls with dried tofu: the glutinous rice should not be steamed too much when steamed, so as not to have a bad shape.

---Pumpkin and carrot glutinous rice balls] --Ingredients】 1 pumpkin, 1 carrot, 120 grams of glutinous rice flour, 120 grams of sticky rice flour, 2 grams of salt, 8 grams of baking powder, appropriate amount of cold water [Production] 1Group photo of ingredients: pumpkin, carrot, glutinous rice flour, sticky rice flour, salt, baking powder; 2.

Peel and seed an appropriate amount of pumpkin and rub it into fine strips; Carrots are also rubbed with fine strips; 3.The ratio of glutinous rice flour and sticky rice flour is 1:1 with salt and baking powder into the basin, mix well with a spoon first, and then pour shredded pumpkin and carrot into the powder; 4.

Mix the ingredients with a spoon and chop the pumpkin and carrot shreds that are too long; 5.Add an appropriate amount of cold water and stir into a thick paste; 6.Heat the meatball pan; Pour in an appropriate amount of Arowana and add 25% extra virgin olive oil to the edible plant blended oil, and use a brush to evenly distribute the oil in each small ball nest; 7.

No need to wait for the oil to heat up, use a small spoon to scoop the pumpkin carrot glutinous rice pulp into the ball nest; 8.After the bottom is set, gently turn the balls with chopsticks, and put an appropriate amount of pumpkin and carrot rice cereal in the vacated space; After the new rice milk is set, turn it around again, and put the rice cereal in the vacated position; Make up a total of two times to make a full ball; 9.Turn the balls from time to time to turn the whole body golden brown, and the skin forms a thin crispy skin. In addition to the hot pot plate, there are also meatball plates, six round plates, and steak plates that can be replaced; The hot pot can be raised and lowered, and the pot can also adjust the time and size of the fire; 10.

Meatballs dipped in spicy sauce or tomato sauce are charred on the outside and tender on the inside, with a strong pumpkin and carrot aroma, making them both a dish and a meal.

1. Ingredients:

Glutinous rice, soy sauce meat (or bacon), green onion, ginger, pepper, salt, monosodium glutamate, egg.

2. Method: 1. Soak the glutinous rice for 3---4 hours (with cold water).

2. Put gauze on the mat and steam it in a steamer, cool it and set aside.

3. Cut the meat into meat granules after cooking.

4. Add minced ginger, chopped green onion, pepper, monosodium glutamate, salt and raw egg to the glutinous rice and stir well. (Note: Sticky rice must be cooled, otherwise the eggs will be cooked).

5. Roll the mixed glutinous rice into balls with a diameter of 3---4 cm, put it in a steamer, and steam it for about 10 minutes after the water boils. (Note: Glutinous rice balls must be pinched tightly to avoid falling apart during the steaming process).

6. If you can't finish eating, you can put it in the refrigerator and refrigerate, take it out and steam it when eating, and freeze it if you don't eat it for a long time.

Recipe name.

Glutinous rice balls. This recipe is introduced.

A must-have dish before the Spring Festival in Anhui, a delicacy for entertaining relatives and friends at the Spring Festival family banquet, the dish is convenient and convenient to keep. Glutinous rice balls symbolize reunion and happiness.

Ingredients for this paragraph.

Ingredients: pork, glutinous rice Accessories: shiitake mushrooms, winter bamboo shoots, green onions, ginger, vegetables Seasonings: starch, cooking wine, eggs, dark soy sauce, salt.

Cooking process in this section.

1. Wash the glutinous rice and steam it in the basket, chop the pork, and cut the ingredients into cubes for later use; 2. Take a large basin and put glutinous rice, minced pork, mushroom grains, and winter bamboo shoots into a large basin and stir well, add salt, monosodium glutamate, starch, dark soy sauce, and eggs to rub into balls of the same size, put them in a six-hot oil pan and fry them until they are the outside, float the oil surface, and remove them for later use; 3. Before serving, put it in the basket and steam it until it is soft, or put it in the pot, add the stock to season and stew it softly, thicken it softly, and put it on the plate.

Chef's tip in this paragraph:

1. Mix the glutinous rice while it is hot. 2. Master the time and heat of frying. 3. When served, it must be steamed or steamed until soft.

This section deep-fried glutinous rice balls.

Ingredients: minced meat, glutinous rice Accessories: winter bamboo shoots, water chestnuts, dried tea Seasoning:

Salt, monosodium glutamate, sugar, soy sauce, water starch Cooking method: 1. Wash the glutinous rice and heat it and steam it for about 30 minutes, cook and dice the winter bamboo shoots, cut the tea into cubes, cut the water chestnuts into cubes, chop the meat filling with green onion and ginger for later use; 2. Take out the steamed glutinous rice, put in the meat filling (one pound of glutinous rice plus four taels to five taels of meat), add salt, sugar, soy sauce, monosodium glutamate, winter bamboo shoots, water chestnut grains, and dried tea grains and stir evenly, dip the water starch in your hands, take out the meat filling and knead it into balls one by one; 3. Pour in an appropriate amount of oil on the ignition of the pot, and fry the balls until golden brown. Features:

The color is golden, crispy on the outside and tender on the inside.