How to make salty rice balls delicious, how to cook salty rice balls

Salty glutinous rice balls are a classic Han Chinese specialty snack that belongs to the Lantern Festival food. Its basic filling is dominated by fruits and nuts, including white sesame seeds, walnut kernels, peanut kernels, and edible oil, and nutrients"Take it to the next level"。Therefore, for many years, TCM scholars have regarded the gnocchi as something that can replenish deficiency, regulate blood, strengthen the spleen and stomach, strengthen the spleen and stomach, and the health care effect of the gnocchi is also very favored by contemporary nutrition experts.

The method is to add white pepper, salt, minced water chestnut, mung bean starch and salad oil to the meat to make dumpling filling. Epidermis with sesame rice balls. Do the same and wrap the dumpling filling.

Bring the oil to a boil, add chopped green onions, salt and bone broth, then put in the gnocchi and cook until it floats (about 2 minutes), then sprinkle some minced lettuce, shortbread and shallots, black pepper and salad oil.

1.After adding cold water to the sticky rice flour, knead it into a batter, take 200 grams of batter from it and put it into 3 cups of boiling water, scoop it up after 2 minutes on high heat, put it into the original kneaded batter, and then knead vigorously to make it sticky, and divide it into 40 parts.

2.Soaked in dried shrimp ** soft and chopped, mixed with 15 grams of dried shallots, minced meat (raw pork minced puree), 15 grams of light soy sauce, 5 grams of salt, 2 grams of white pepper, 10 grams of white sugar, and rolled into dumpling filling.

3.A bag is filled with half a teaspoon of dumplings and kneaded into salty rice balls.

4.Take 10 gnocchi (other refrigerated, cook when needed), put them into the hot bone broth, and add bamboo shoots, pickled mustard leaves, 15 grams of dried shallots, salt, chicken essence, white pepper, bone broth, cold water, and turn the soup on high heat for 6 minutes depending on the soup (refrigerated gnocchi can be cooked for 1 minute more).

Salty dumplings combine the softness of the dumplings and the tenderness of the raw pork, and the taste will be better than the sweet dumplings, although the sweet dumplings are sweet, but if you eat too much, you will feel tired, and the dumplings with raw pork and other seasonings are more durable, and you need to pay attention to not having to throw the dumplings all together in the pot when cooking the dumplings, so it is very easy to stick together.

The practice of winter solstice and Lantern Festival salty rice balls.

Ingredients: Glutinous rice balls (with or without filling) 1 pack.

1 white radish.

Chinese cabbage (baby cabbage) 1 sprig.

Half or 1 piece of bacon and sausage.

1 cooked fish cake.

Dried shiitake mushrooms (mushrooms) 5-10 pcs.

30 grams of dried shrimp (dried shrimp).

Chicken broth (water) to taste.

Salt to taste. Ginger 3 slices.

1 small clove of garlic.

Coriander, chopped green onion in small amounts.

The practice of winter solstice and Lantern Festival salty rice balls.

Prepare all the ingredients (I buy ready-made rice balls and fish cakes).

Rinse all the ingredients to be washed, soak the mushrooms in warm water in advance and then cut them into shreds, peel and shred the white radish, cabbage, fish cakes (I bought them, if they are raw, fry them first) and cut them into shreds, cut the bacon and sausages into pieces, dry clean the shrimp and soak for about 10 minutes, cut 3 slices of ginger, pat 1 clove of garlic, coriander and green onion into cubes.

Turn on medium-low heat, heat the oil under the pan, put the bacon down and fry it first, because the bacon has fat and the oil will be fried, put garlic, ginger, sausage, mushroom, dried shrimp in turn, and fry the fragrance slightly. Leave the ginger and garlic behind.

If the oil is okay in the pot, you don't need to put additional oil, just pour the white radish down and stir-fry, and fry for about 2-3 minutes.

Pour down the cabbage and stir-fry the white radish for about 20 seconds, at which point you can pick out the ginger and garlic and throw them away.

Pour all the meat you just fried and stir it up.

Turn on the high heat and pour the chicken broth down (I put half of the chicken broth and half of the water, my family loves this soup so I added a lot), remember to boil the water in advance, the best pour is hot boiling water.

After the water boils, pour the glutinous rice balls, remember to shovel them down with a shovel, otherwise they will stick to the bottom, and you can put the salt down by the way.

Cover the lid and bring the water to a boil, and after about 2 to 3 minutes, the rice balls will float to indicate that they are cooked and tasted.

Material. 500 grams of glutinous rice flour, 200 grams of minced meat, 1 tablespoon of shrimp skin, 150 grams of lettuce, 1 tablespoon of pickled mustard leaves, 2 tablespoons of dried green onions.

Seasoning: 3 cups of hot stock, 2 cups of cold water; 1 tablespoon soy sauce, 1/2 teaspoon salt, 1 4 teaspoons pepper, 1 teaspoon sugar; 1/2 tsp MSG, 1/2 tsp pepper.

Method 1After adding glutinous rice flour to cold water, knead it into a dough, take out 200 grams from it and put it in three cups of hot water, remove it after 2 minutes on high heat, put it into the original kneaded dough, and then knead it vigorously to make it sticky, and divide it into 40 parts.

Salty rice balls. Soak the dried shrimp and chop it softly, mix it with a tablespoon of dried green onions, minced meat, and seasoning, and beat it into a meat filling.

Half a tablespoon of minced meat is wrapped in a piece of skin and kneaded into salty rice balls.

Take 10 glutinous rice balls (the rest are frozen, cook again if needed), put them in hot stock, add lettuce, pickled mustard leaves, 1 tablespoon of dried green onions and seasonings, and then cook on high for 6 minutes until the soup boils (for frozen glutinous rice balls, add 1 minute more when cooking).

For details, you can refer to the method of Wan Chai Pier dumplings, practical!

2.Ingredients: 1 tsp each of minced green onion, minced celery and crispy shallots.

8 cups of stock * 1 tbsp oil * filling - 4 taels of ground pork, 1 8 tsp of white pepper and sesame oil, 1 tbsp minced water chestnut, 1 2 tsp of white flour and salt.

Outer skin - 1 cup of glutinous rice flour, 1 5 cups of cold water.

Seasoning: 1 4 tsp salt * 1 8 tsp white pepper * 1 tsp sesame oil.

Method: Add white pepper, salt, ground water chestnut, white powder, and sesame oil to the ground meat and mix well to make a meat filling.

Rind and sesame rice balls. Make the same recipe and wrap in the minced meat.

Heat the oil, add minced green onions, salt and broth, add the rice balls, cook until they float (about 2 minutes), then sprinkle some chopped celery, crispy shallots, white pepper and drizzle with sesame oil.

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.