Health effects
Pork belly: moisturizes dryness
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Ingredients
Glutinous rice flour ( 250g ) | Pork belly ( 150g ) |
Fresh shiitake mushrooms ( 2 pcs ) | Warm water (for making noodles) ( About 250 ml ) |
Light soy sauce ( 1 tablespoon ) | Starch ( appropriate amount ) |
Onions ( 15g ) | Ginger ( 15g ) |
Sugar ( 1 teaspoon ) | Oyster sauce ( 10g span> ) |
White pepper ( appropriate amount ) div> | Oil ( appropriate amount ) |
shrimp ( appropriate amount ) | |
minced celery ( Adequate amount ) | Salt ( 1 teaspoon ) |
How to make salty glutinous rice balls
1. Prepare the required ingredients and seasonings.
2. Wash the mushrooms, squeeze out the water, and cut them into small dices; pat the green onions into flat sections with the back of a knife , cut the ginger into shreds, add 100ml of water and soak for 20 minutes; rinse the shrimps in warm water; mince the celery.
3. Use a food processor to mince the pork belly.
4. Filter the soaked onion and ginger juice through gauze, and fully squeeze the onion and ginger to filter out If the juice is left, the green onion and ginger water is ready.
5. Mix the minced meat and diced mushrooms, add salt, sugar, starch, light soy sauce, and white pepper Mix the powder evenly.
6. Add the green onion and ginger water into the minced meat in batches, stir in the same direction with chopsticks, each time Add the onion and ginger water after it is fully absorbed.
7. Add appropriate amount of oil to the minced meat and mix well.Cover with plastic wrap and place in the refrigerator until ready to use.
8.Put the glutinous rice flour into a large bowl, pour in warm water in batches, and stir while pouring.After the water is completely absorbed, add more water until there is no dry powder in the bowl.The ratio of powder to water is approximately 1:1.
9. Knead the mixed flour into a smooth dough.
10. Divide the dough into 25g portions.
11.Shape the dough into a round shape and use your thumb to press out the grooves.
12.Take about 15 grams of meat filling and put it into the groove
13. Seal your mouth and pinch it tightly.
14. Place it in the palm of your hand and make a round shape.
15. Prepare a pot of water, sprinkle some salt, and put the glutinous rice balls in after the water boils.
16. After the water boils again, add two more cold water.Once the glutinous rice balls float on the water, they can be taken out and put into bowls.
17. Blanch the green vegetables, celery and shrimp in the boiling water used to cook glutinous rice balls.
18. Pour the green vegetables, dried shrimps, minced celery and the blanching water into the bowl with the glutinous rice balls..
19.The delicious salty glutinous rice balls are ready.
20.Very delicious.
Tips
1.The ratio of powder to water is approximately 1:1.This is for reference only and should be adjusted according to the actual amount of water absorbed.If the kneaded dough is too sticky, add some glutinous rice flour.When not in use, wrap the dough with plastic wrap or a wet towel to prevent moisture loss.
2.The amount of meat filling and dough does not necessarily match, adjust according to actual situation.There are about twenty salty glutinous rice balls wrapped here.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
