What is the recommended way to make salty glutinous rice balls? Salty glutinous rice balls are a spe

Salty glutinous rice balls are still very common, except for those with filling, they can also be without filling.

Introduce the method of salty fillings: green vegetable filling, white water filling, radish filling, winter bamboo shoot filling, and even seafood, etc.;

The method of glutinous rice balls filled with green eggs and meat in the soup, the filling is simple but nutritious, and the method is not difficult, you must try it if you are used to eating sweet glutinous rice balls, maybe your taste will change, and friends who like it can try it!

Raw materials: glutinous rice flour, March green, edible oil, eggs, diced pork, cooking wine, salt, light soy sauce, oil consumption;

Method: Treat the cleaned maryalist first and chop it;

March green is also called Luotang green, the taste is refreshing and slightly bitter, compared to green vegetables, it is not easy to turn yellow after cooking, and then put the chopped March green in a large basin, add a spoonful of salt, grasp it and mix evenly, marinate for 15 minutes, and marinate out the excess water;

Then process other fillings, add a little salt, cooking wine, light soy sauce, and oil to the meat filling, stir well, and marinate for about 15 minutes to make it more flavorful;

Beat the eggs in a bowl, add a little salt, cooking wine, stir well, heat the pot, add cooking oil, pour in the beaten egg liquid, fry it quickly, and let it cool for later use;

Treat the pickled marshalls and squeeze out the excess water, so as to avoid too much moisture in the filling, which will cause the glutinous rice balls to break the skin;

Squeeze out the water and put it in a basin, and then pour the cooled eggs into it, you can start seasoning, because the three greens and eggs have a salty taste, at this time, you should pay attention to put less, as long as you add a little light soy sauce and cooking oil, and stir well;

Because the glutinous rice flour does not need to wake up, you can wait for the filling to be adjusted before kneading the dough, add an appropriate amount of warm water to the prepared glutinous rice flour, and stir while pouring, because the absorption of glutinous rice flour is different, so the water should be added slowly, stirred into a dough flocculent, and kneaded into a smooth glutinous rice flour dough;

Pull a small piece of dough, knead it round, knead it into a round shape, and then use your thumb to rub a small hole in the middle of the circle, put it in the palm of your hand, and make the hole bigger, and the dough will slowly become thinner;

Then add an appropriate amount of meat filling and vegetables in the middle of the hole, and then slowly tighten the mouth of the glutinous rice balls with the tiger's mouth, and after tightening, there is such a small tail, which is not very individual, so that the glutinous rice balls are all ready and can be cooked;

Bring the water to a boil in the pot, add the prepared glutinous rice balls, bring to a boil over high heat, add cold water once after boiling, turn to medium-low heat and cook for about 5-8 minutes after boiling again;

At this time, adjust the base in a bowl, add a little lard, light soy sauce, and shallots to a large bowl, pour in an appropriate amount of hot water, and stir well;

Wait until the glutinous rice balls float on the surface, and the volume is obviously a little expanded, and the glutinous rice balls are fished in the bowl, so that a bowl of glutinous rice balls with soft and glutinous skin and salty and fragrant filling is ready, which is very delicious;

Summary of the practice of salty glutinous rice balls:

1. The dough of glutinous rice flour can be appropriately soft, and it is easy to crack if it is hard;

2. Be sure to add a little lard to the soup base, which will make the whole glutinous rice balls taste more soulful;

Salty rice balls with scallop pork slices].

Step] 1Glutinous rice flour poured into a large bowl, pour in warm boiled water, the ratio of glutinous rice flour and water is about 2:1, stir into a flocculent shape with chopsticks, knead it into a ball by hand, and then knead it into long strips, neatly place it on the cutting board, and cut it into rice balls with a knife that is as consistent in size as possible.

2.Wash the parsley and cut it into small pieces; Dried shrimp remove the shrimp head and shell, or you can directly use dried shrimp to make it more convenient; Wash the pork and cut it into slices; Wash the scallops with warm water.

3.Put a spoonful of cooking oil in the pot, add the dried shrimp and scallops after the oil is hot, stir-fry for 1-2 minutes on low heat, and then cook the soup after frying, the taste is more fragrant.

4.Add an appropriate amount of water, bring to a boil over high heat, and continue to cook for about 5 minutes to bring out the flavor of dried shrimp and scallops. Then add the slices of meat and continue to cook for about 3 minutes.

5.Put in the raw embryo of the rice balls, change to medium heat after boiling and continue to cook, at the beginning the rice balls are sinking at the bottom of the pot, turn them with a spoon from time to time to avoid sticking together, slowly the rice balls begin to float, continue to cook for about 2 minutes after floating, you can do it.

6.Finally, add an appropriate amount of salt and light soy sauce to taste, mix well, and then start eating.

Material. Lean pork, dried shrimp, dried shrimp, shiitake mushrooms, baby cabbage, ginger, flour balls.

Method. 1. Marinate the lean pork with a little salt, soy sauce, sesame oil, sugar, ancient moon powder and cooking wine for 15 minutes.

2. Soak dried shrimp and shiitake mushrooms, and shred shiitake mushrooms.

3. Glutinous rice flour + an appropriate amount of water and knead into non-sticky flour balls.

4. Wash the baby cabbage and cut it into small pieces.

5. Boil the red pot, add a tablespoon of oil, and stir-fry the ginger until fragrant.

6. Fry the lean pork until it turns color, add dried shrimp and shredded mushrooms and fry for a while.

7. Add 4 bowls of water to a boil, add the flour balls and cook.

8. Cook baby cabbage and add a little salt to taste.

There are many ways to make salty glutinous rice balls, and I will introduce a method without filling.

Shredding pork loin; Tianjin green washed and cut into shreds; Chop the parsley into small pieces and set aside.

Heat the oil in the small soup pot over medium heat, add the fresh ginger and fry until fragrant, add the pork loin shreds and stir-fry for a while, then add Tianjin green silk and stir-fry evenly, pour in water and boil, then add quick-frozen dumplings and cook until mature, add salt and mix well and put them in a bowl, sprinkle with coriander.

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The production process of salty glutinous rice balls].

1) Knead into glutinous rice balls and divide into 15 equal portions.

2) Seasoning Stir well to make a filling, then knead the glutinous rice dough into a round and thin shape one by one, wrap it in the meat filling and knead it.

3) Heat with a little oil, stir-fry the onion and garlic until fragrant, add water to boil, add salty rice balls, and cook until the salty rice balls are cooked. Then add the small rice balls and cook until the soup noodles come out. When eating, you can add lettuce leaves or spinach and other vegetables to taste better.

Handle the cleaned marshalls first and chop it up; March green is also called Luotang green, the taste is refreshing and slightly bitter, compared to green vegetables, it is not easy to turn yellow after cooking, and then put the chopped March green in a large basin, add a spoonful of salt, grasp it and mix evenly, marinate for 15 minutes, and marinate out the excess water; Then process other fillings, add a little salt, cooking wine, light soy sauce, and oil to the meat filling, stir well, and marinate for about 15 minutes to make it more flavorful; Beat the eggs in a bowl, add a little salt, cooking wine, stir well, heat the pot, add cooking oil, pour in the beaten egg liquid, fry it quickly, and let it cool for later use; Treat the pickled marshalls and squeeze out the excess water, so as to avoid too much moisture in the filling, which will cause the glutinous rice balls to break the skin; Squeeze out the water and put it in a basin, and then pour the cooled eggs into it, you can start seasoning, because the three greens and eggs have a salty taste, at this time, you should pay attention to put less, as long as you add a little light soy sauce and cooking oil, and stir well;

Salty glutinous rice balls are mainly a special food in Zhejiang.

Salty glutinous rice balls belong to the Lantern Festival food. Its regular filling is mainly based on fruits and dried fruits, including sesame seeds, walnuts, peanuts, plus vegetable oil, and the nutritional value is "on the next level". Therefore, traditional Chinese medicine has always regarded tangyuan as a thing that can replenish deficiency, regulate blood, strengthen the spleen, and appetize, and modern nutritionists also highly respect the health care function of tangyuan.

Do not boil the rice balls in a pot under warm water, otherwise, the pot will stick, making them "inseparable" from each other. As long as you master the above tricks in boiling glutinous rice balls, it is not difficult to cook soft glutinous smooth, sweet and delicious rice balls.

Chekiang. Zhejiang people generally like to eat fresh things, they don't like to eat sweet things, so in Zhejiang their local people are familiar with, at night is to eat salty glutinous rice balls, which are made of meat, and in addition to meat, but also to add winter bamboo shoots, but also to add mushrooms and other delicacies, the reason why they want to eat salty, is because of their regional characteristics, is because the taste likes to eat salty.

1.Prepare the ingredients, 200g of glutinous rice balls, 500ml of water, 50g of tofu, 10g of salt, 15ml of oil, 15g of shiitake mushrooms, 50g of dried shrimp, 10g of ginger.

2.Slice the ginger, dice the tofu, soak the dried shrimp for half an hour, and dice the shiitake mushrooms.

3.Pour oil into a hot pan, add ginger slices, add dried shrimp and shiitake mushrooms and stir-fry in turn, add water and cook for about 8 minutes until the ingredients are medium-cooked.

4.Pour the small rice balls into the pot, wait for the boiled rice balls to float on the water, add the tofu grains and cook for 5 minutes, and then add salt to taste.

Boiling the Lantern Festival: 1. First boil the water, then put down the frozen glutinous rice balls and then change the heat to low, do not let the water boil.

2. If you see that the water is boiling, add some cold water appropriately, gently push the glutinous rice balls and do not stir them too hard, the glutinous rice balls will break if you stir them hard, and cook them until they float on the water surface and you can eat them.

3. The frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator, if there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good.

4. It is best to use a stainless steel pot, first connect the appropriate water and heat it on the fire, wait until the water will boil, slowly slide the rice balls down the edge of the pot, and then use a spoon to slowly stir along the edge of the pot, do not push the rice balls, because the rice balls may be pushed down.

1. Put glutinous rice flour in a large bowl, add an appropriate amount of hot water, and rub it vigorously into a ball;

2. Then break into pieces and knead them into small rice balls;

3. Soak the mushrooms until soft;

4. Soak dried shrimp and dried scallops;

5. Shred the soaked shiitake mushrooms; Shredded white radish; Parsley cut into small pieces;

6. Start the oil pan first, add the ginger shreds, shiitake mushrooms and white radish and fry for a while to remove the cold, then put out and set aside;

7. Add water to the pot and bring to a boil, blanch the rice balls and remove them for later use;

8. Add two large bowls of water to another pot, add dried shrimp and scallops, bring to a boil over high heat and cook for 5 minutes;

9. Add the blanched glutinous rice balls and cook until they float;

10. Then add the fried shredded shiitake mushrooms and shredded radish and cook for a while;

11. Finally, add salt to taste and sprinkle with coriander.

Ingredients: Appropriate amount of glutinous rice flour 100 grams of white radish.

4 shiitake mushrooms and 10 grams of dried scallops.

15 grams of dried shrimp.

2 sprigs of coriander and a little shredded ginger.

Salt to taste, oil to taste.

Detailed steps on how to make savory glutinous soup.

1. Put glutinous rice flour in a large bowl, add an appropriate amount of hot water, and rub it vigorously into a ball;

2. Then break into pieces and knead them into small rice balls;

3. Soak the mushrooms until soft;

4. Soak dried shrimp and dried scallops;

5. Shred the soaked shiitake mushrooms; Shredded white radish; Parsley cut into small pieces;

6. Start the oil pan first, add the ginger shreds, shiitake mushrooms and white radish and fry for a while to remove the cold, then put out and set aside;

7. Add water to the pot and bring to a boil, blanch the rice balls and remove them for later use;

8. Add two large bowls of water to another pot, add dried shrimp and scallops, bring to a boil over high heat and cook for 5 minutes;

9. Add the blanched glutinous rice balls and cook until they float;

10. Then add the fried shredded shiitake mushrooms and shredded radish and cook for a while;

11. Finally, add salt to taste and sprinkle with coriander. Hope!

Method: Shredded meat marinated, oil scooped up.

Stir-fry minced garlic and ginger with a little oil.

Add the dried shrimp and don't pour out the dried shrimp water first.

Add shiitake mushrooms and stir-fry until the aroma comes out (don't pour out the mushroom water).

Add shredded meat.

Add dried shrimp water and mushroom water and pour into the soup pot.

Add water until the ingredients are covered, then add the rice balls.

Add chrysanthemum. Add enoki mushrooms.

Finally, add a spoonful of salt to the seasoning, and you don't need to add it if you think it's flavorful enough.

The practice of salty glutinous soup is to put oil in the pot, add water after the green onion is fried, put in the glutinous rice balls, put in the refined salt, light soy sauce, simmer the glutinous rice balls over slow heat, and put the chicken essence, chili oil, sesame oil, chopped coriander and so on.

The method of salty dumplings is the whole process of sugar in the lily dumplings and things like shrimp skin, and such salty dumplings are salty.

Ingredients: 400 grams of glutinous rice flour, appropriate amount of water.

Accessories: half a chicken, two sausages, 5 shiitake mushrooms, a few dried shrimps, a radish, and an appropriate amount of coriander.

Ingredients: Appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pepper.

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1. Soak the dried shrimp in water, cut the radish into strips, soak the mushrooms and slice them, and slice the sausage <>

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2. After the chicken is washed, marinate it with salt.

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3. Put oil and ginger in the pot and stir-fry the chicken until the water is dry.

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4. Add warm water to the glutinous rice flour, knead it into a dough, then knead it into long strips, and finally knead it into rice balls in small sections. It doesn't look good, but just eat it yourself, hehe.

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5. Put water in the pot, put ginger, dried shrimp, chicken, mushrooms in cold water, bring to a boil over high heat, and simmer for 8 minutes <>

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6. Put the glutinous rice balls, cover them, and cook until the glutinous rice balls float.

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7. Finally, add the sausage and radish, and after 5 minutes, add salt, chicken essence, and pepper.

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8. Add coriander, sesame oil, and it's done! It's super simple and super delicious!

Please point me to the classic recipe for home-cooked salty dumplings. The salty soup is not delicious, but it is still sweet.

Material Practices.

Preparation: as shown in the figure on the right

First, stir-fry the minced garlic, dried shrimp and shredded pork until fragrant.

Then add the shredded carrots and onions and stir-fry.

Laurel small rice balls are sold in supermarkets, and a small box is ready to be put into the pot (I put half a box about one person), then put in 2 and a half bowls of water to boil, and then put the rice balls into the boil until they float up to season, add chives, goose fat, salt, pepper, etc., stir well, and then put the cabbage into the boiling for about 15 seconds before starting the pot.

The hot salty dumplings warm your heart!