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

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.Material.

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

8 cups stock *1 tbsp oil *Filling - 4 taels of ground pork, 1 8 tsp white pepper and sesame oil, 1 tbsp minced water chestnut, 1 2 tsp white powder 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, water chestnut, white powder, 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, then add the rice balls, cook until they float (about 2 minutes), then sprinkle some minced celery, crispy shallots, white pepper and drizzle with sesame oil.

Boil the water and add the rice balls, cook over medium heat until the rice balls float up, turn to low heat and continue to cook until the filling is cooked thoroughly.

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.

【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.

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: Appropriate amount of glutinous rice flour, a little lean meat, a little oil and salt, cooking wine, a little light soy sauce

A pinch of starch, a pinch of pepper, a pinch of chicken bouillon, a pinch of green onion and ginger, and a pinch of oyster sauce.

Steps: Stir glutinous rice flour with boiling water, add water little by little, and add more water to glutinous rice flour;

Knead into a dough; Wash and chop lean meat;

chop the green onion and ginger; Add oil, cooking wine, salt, green onion, ginger, oyster sauce, light soy sauce, mausoleum pants with starch, chicken essence and pepper to the meat filling;

Stir well in the direction and set aside;

Divide the glutinous rice dough evenly into 8 portions and wrap the meat filling;

Wrap it, boil the water, put the glutinous rice balls, boil, add cold water again to boil and float up, and simmer for a while;

Prepare the condiments, add a pinch of salt to the bowl, chicken essence;

Fill in the glutinous rice balls and add chopped green onions. Add pepper;

Serve in a bowl. Tips:

Glutinous rice flour can not be added more water, meat filling glutinous rice balls boiled for a long time, it is best to simmer for a while.

Ingredients: 250 grams of glutinous rice flour, 150 grams of pork belly, 2 fresh shiitake mushrooms, about 250 ml of warm water (for noodles).

1 tablespoon light soy sauce, appropriate amount of starch, 15 grams of green onion, 15 grams of ginger, 1 teaspoon of sugar, 10 ml of oyster sauce, appropriate amount of white pepper

Appropriate amount of oil, 1 small green cabbage, appropriate amount of small dried shrimp, appropriate amount of minced celery

Steps. Prepare the ingredients and seasonings required for the quasi-pure banquet;

Wash the mushrooms, squeeze out the water, and cut them into small cubes; Pat the shallots flat and cut into sections with the back of a knife, cut the ginger into shreds, add 100ml of water and soak for 20 minutes; Rinse the small shrimp with warm water; minced celery;

Pork belly is beaten into minced meat with a food processor;

Filter the soaked green onion and ginger juice through gauze, and fully squeeze the green onion and ginger to filter out the remaining juice, and the green onion and ginger water is ready;

Mix the minced meat with diced shiitake mushrooms, add salt, sugar, starch, light soy sauce and white pepper and stir well;

Add the water of green onion and ginger to the minced meat, whip it with chopsticks in the same direction, and add it after the green onion and ginger water is fully absorbed each time;

Add an appropriate amount of oil to the meat ruler and mix well. Cover with plastic wrap and put in the refrigerator for later use;

Put the glutinous rice flour into a large bowl, pour warm water in batches, stir while pouring, and add water after the water is completely absorbed each time until there is no dry powder in the bowl. The ratio of powder to water is about 1:1

Knead the mixed flour into a smooth dough;

Divide the dough into 25 grams;

Rub the agent into a circle and press out the groove with your thumb;

Take about 15 grams of minced meat and put it into the groove;

Seal the mouth and pinch it tightly; Place in the palm of your hand and rub it round;

Prepare a pot of water, sprinkle a little salt, and put the rice balls in after the water boils;

After the water is boiled again, add two more cold waters. The glutinous rice balls can be fished out and put into bowls when they float on the surface of the water;

Blanch the baby greens, celery, and dried shrimp in the boiling water in which the rice balls are boiled;

Pour the baby greens, dried shrimp and chopped celery together with blanched water into a bowl with the rice balls;

The delicious salty glutinous rice balls are ready.

It's just the same as ordinary soup, put it in a pot and boil it in boiling water, and it will cook for about five to eight minutes!

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.