How to make Hakka salty rice balls? How to make Hakka salty rice balls delicious?

Hakka salty rice balls raw material seasoning.

1.2 cups of glutinous rice flour 24 taels of ground pork, 1 tbsp shallots, 1 tbsp winter vegetables, 1 tbsp green onion beads, 3Small rice balls 1 2 cups 41 2 tbsp green garlic, a pinch of green onion, and a pinch of dried shrimp.

1.1 2 tsp of salt, 2 tsp of soy sauce, 2 tsp of pepper, 1 2 tsp sesame oil, 1 3 tbsp 2Stock: 8 cups, salt, 2 tsp sesame oil, 1 tsp pepper.

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

2) Stir the ingredients 2 and seasoning 1 evenly to make the 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 ingredient 4, then pour in seasoning 2 ingredients, 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.

Method. Dried shiitake mushrooms. Soak the dried shrimp in water. Cut the garlic into pieces. Cut the pork belly into strips.

Finely chop the celery and green onion. Crispy shallots and set aside.

Prepare the broth (add the water in which the shiitake mushrooms and dried shrimp are soaked).

Boil the water until the rice balls float.

Blanch the glutinous rice balls with water and continue to scald the chrysanthemum.

Sauté the pork belly until golden brown.

Add the soaked and shredded shiitake mushrooms and stir-fry.

Add the soaked dried shrimp and stir-fry.

Add the green garlic and stir-fry.

Add a pinch of salt.

Add a pinch of white pepper.

Add the stir-fried ingredients to the stock.

Add the blanched glutinous rice balls and chrysanthemum.

Finally, add the chopped celery. Green onion. Crispy shallots.

Stir it and you're done!

Hakka's salty dumplings are like salty dumplings, except that the skin is made of glutinous rice skin. You should know how to make dumplings.

Method: 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, and an 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!

Material. Method.

Prepare the materials.

Remove the oil from the pan and then throw the shrimp skin, chopped green onion and shiitake mushrooms into the pan and stir-fry until fragrant.

After the aroma comes up, pour in the mushroom water and a small amount of water, and put in the seasoning at this time! Salt, white pepper, soy sauce), the saltiness can be adjusted according to personal preference, and then the fresh meat dumplings are put in after boiling.

After the glutinous rice balls are almost cooked, put the soul of the Hakka salty glutinous rice balls, Artemisia chrysanthemum!

The three handfuls of chrysanthemum are obviously a lot of them, but after boiling for a long time, they will be magically like this now, and it doesn't feel like a lot.