How to make Hakka salty rice balls delicious?

The most important thing is to choose fresh ingredients, clean them, wrap them into soup, and then boil them with certain prawns, shredded squid and other seafood to make salty glutinous rice balls, so that the taste will be more fresh and sweet, and the nutritional value is also higher.

Different ingredients are cooked in different ways and techniques, so we must communicate effectively with others in detail to explain that we can better play the culinary characteristics of different ingredients.

If you want to communicate with others in a reasonable and detailed way, you need to do the following:

1. Respond in a timely manner when talking.

First of all, we must know how to respond, if others are very interested in saying a lot of things, and you don't have any expression, it will make people feel very embarrassed or uninteresting, so that the light words can only end hastily, and it will not help your language communication, so you should respond to others in a timely manner when talking to others.

2. Communicate attitude and respect each other.

The attitude when communicating is also very important, you should communicate modestly and friendly with the other party when communicating, and respect each other when talking, keep the body leaning forward during the conversation, not leaning back, and you can't lean your whole body on the chair, so that the whole person will look lazy.

3. Know how to listen when talking.

Listening is also a point to pay attention to in communication, when talking to others, we should take into account the feelings of others, but also listen to what the other party expresses, so that we can better communicate in language, otherwise, this communication will not achieve the effect at all, and it is easy to misunderstand.

4. Don't always be self-centered.

When talking, we should also pay attention to an important point, don't always think that what you say and do is very important, always take yourself as the center, and other people's is not important, this situation is to be eliminated, which can easily cause others to be disgusted, and will also leave a bad impression on others.

Tangyuan is one of the traditional Chinese snacks, which symbolizes a happy family reunion. In my hometown, there are three festivals to eat glutinous rice balls every year, the Lantern Festival, the first day of the sixth lunar month (half a year), and the winter solstice. The glutinous rice balls are mainly made of glutinous rice flour, which is soft and glutinous, and can also be made into a filling, and when eaten, it is a delicacy suitable for all ages along with the soup.

The winter solstice is approaching, and today I will share with you the practice of salty rice balls. The salty glutinous rice balls are made of small glutinous rice balls as the main ingredient, and the dried seafood is fresh, accompanied by cauliflower, green garlic and celery, which tastes really good! Nutritious, delicious and fragrant.

Ingredients: 250 grams of glutinous rice flour, appropriate amount of warm boiled water, appropriate amount of three-layer meat, appropriate amount of dried squid, appropriate amount of dried scallops, appropriate amount of dried shrimp, appropriate amount of dried shiitake mushrooms, a little light soy sauce, a little salt, a little monosodium glutamate. Garnish: cauliflower, garlic, celery.

1. Soak dried squid, dried scallops, dried shrimp and dried shiitake mushrooms in advance for later use. 2. Kneading the dough with warm boiled water will make the glutinous rice dough more elastic, and it is not easy to crack or spread out when wrapping. 3. Be sure to cook the dry goods for a while after they are put into the pot, and the soup will taste more delicious.

4. The difference between the production process of water-milled glutinous rice flour and ordinary glutinous rice flour:

Water milled glutinous rice flour is a flour obtained by soaking glutinous rice for several hours or even half a day, and then grinding and processing after the rice absorbs enough water.

Ordinary glutinous rice flour is made by grinding it directly into flour.

Water milled flour is more delicate and smooth than dry milled flour, and if you make glutinous rice balls, the taste of water milled flour is more delicate, soft, glutinous and delicious.

Pour out some glutinous rice flour first.

Rub the powder evenly and form it into strips.

Cut into small pieces and remember to dip some glutinous rice flour so it doesn't stick together.

Cut the turnips. Put the sausages, pork ribs, radish, and shiitake mushrooms in and cook for half an hour, and finally pour in the meatballs and cook for 15 minutes.

Chop the celery. It's already cooked, and put some celery at the end.

Salty rice balls are placed in this oil pan and fried to be more delicious. After the oil is boiled, the glutinous rice balls do not need to melt, and they can be fried directly in hot oil.

Soak dried shiitake mushrooms and dried shrimp until soft.

Mustard, bacon, water chestnut, shiitake mushrooms and dried shrimp are chopped separately, and the coriander is cut into sections.

Heat the oil in a pan and stir-fry the bacon, shiitake mushrooms and dried shrimp first.

Then add the water chestnut and mustard and stir-fry evenly and set aside.

This method of noodle soup month should be based on the consultation of the correct official website to know how.

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;

Ingredients: appropriate amount of glutinous rice flour, 10 fresh chicken feet, 3 fresh chicken kidneys, appropriate amount of lean meat, 1 small piece of preserved duck, 1 white radish, half to 1 Chinese cabbage, 3 slices of ginger, appropriate amount of soy sauce, appropriate amount of salt, a little oil, appropriate amount of boiling water.

Method: 1. Clean all the ingredients, cut the pork and chicken kidneys into thin slices, cut the chicken feet and duck into small pieces, and cut the radish and Chinese cabbage into strips.

2. Pour out some glutinous rice flour and pour it in, sprinkle a little salt evenly into the glutinous rice flour, pour boiling water into the glutinous rice flour several times (don't pour too much at once), and then stir clockwise with chopsticks.

3. Until the glutinous rice flour is stirred into a flocculent shape, then knead the glutinous rice flour repeatedly with your hands until it is not sticky in a row, if it feels too sticky, put the glutinous rice flour in it and continue to knead until the glutinous rice flour is soft and not sticky.

4. Pinch a piece of glutinous rice flour from the large ball of glutinous rice flour and knead it into strips until all the flour is staggered into strips, take another plate, sprinkle a thin layer of glutinous rice flour on the plate, and then break one by one with your hands from the strip glutinous rice flour, and then rub it round with the palms of both hands, and the shape of the glutinous rice balls will come out.

5. Put water in the pot first, the water should be a little more, and then put ginger, oil, chicken feet, chicken kidneys, lean meat, preserved duck into the pot in turn, and after the water boils, the soup noodles will float a layer of foamy dirt (blood water), and then use a soup spoon to scoop out the blood water. Bring to a boil on high heat for 15 minutes, then add shredded white radish and greens to the soup, then cover and cook over medium heat for 10 minutes.

After the vegetables are cooked, add an appropriate amount of soy sauce, salt, and a little chicken essence to the soup, stir it with a spoon, then gently pour the kneaded rice balls evenly on the surface of the soup base, and then gently stir with a spoon, cover the pot, and cook on high heat for about 5 minutes.

After a few minutes, until the glutinous rice balls float on the soup noodles and swell very much, it means that they are cooked. Turn off the heat and remove from the pot!