Meizhou Hakka flavored fermented rice dumplings

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  1.Wash the rice first and soak it one night.Then pour out the water, add 150 grams of cold water again, put on the wall breaker to beat, beat for a while, the taste will be delicate

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  2. Beat the rice milk, pour it into a basin, use chopsticks to stir vigorously in one direction, stir for a while, then add 3 grams of edible alkali, continue stirring, so that the alkali is fully integrated into the rice milk.It will change color slightly (turn a little yellow)

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  3. Then remove the water and pour it While stirring, here I use boiled brown sugar water.Stir into raw and cooked pulp

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  4. Then, put the hot water in the pot and set the containers.You can use bowl steaming, plate steaming, whatever.Stir the raw and cooked slurry with a spoon and ladle it into the container.Be careful not to fill it too full.Generally, 70-80% full is enough.Then steam over high heat for about 20 minutes

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  5.After steaming, just open the lid and let it cool.If you use boiled water to make raw and cooked slurry, you can make some brown sugar ginger juice and pour it on, or minced garlic and salty sauce, both are delicious.Salty or sweet

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  6. First use a toothpick or spoon handle to turn the bowl around once , draw the word rice again, piece by piece, delicious! Our expression is resilience, which actually means a feeling of Q-bounce