Glutinous rice balls(nuo mi wan zi )

Glutinous rice balls

Introduction:

"After soaking more glutinous rice, I made this glutinous rice ball and glutinous rice lotus root for the first time. Maybe I feel so good about myself that I don't think it's difficult. O (∩)_ ∩) O hahaha ~ the glutinous rice is getting bigger after soaking for one night. I can't measure how much I used to stick it on the balls. Anyway, if I can't use it, I can still make porridge at night, or continue to soak it, and steam it in the rice the next day (I'm thinking about it...) Because I have to make my own dishes and take pictures by myself, I ignored the link of dipping the meatballs on the glutinous rice. It's really troublesome for me to wash the meat stuffing and then take pictures I broke down. My son helped me spread the petals I can't control him any more. It's just overwhelming... "

Production steps:

Step 1: 1 jin glutinous rice

Step 2: minced pork 3 Liang (add 100ml water, otherwise it feels too dry. Imagine if you do that, it will taste very hard ~! (not delicious)

Step 3: Tofu 2 liang

Step 4: 1 small piece of Lotus (I use the lotus peel scraped off from my glutinous rice lotus root. It's a pity to lose it because it's washed clean. Hey, save it ~ ~)

Step 5: 1 egg (I use whole egg, anyway, I eat it by myself. If it's a little yellow, it's a little bit. It's not perfect, it's unique My point)

Step 6: 1 section of scallion (minced), 2-3 slices of ginger (minced)

Step 7: mix 2.3.4.5.6 together, add 1 tbsp of thirteen spices, 2 tbsp of salt, 1 tbsp of chicken essence and 1 tbsp of sesame oil

Step 8: stir the filling clockwise until the so-called stir is strong

Step 9: knead the ball into a slightly larger one, and roll it several times in the drained glutinous rice to make sure the whole ball is covered with glutinous rice

Step 10: put cold water in the steamer, put the balls on the steamer and steam for 15 minutes

Step 11: OK ~ ~ the camera has been set to macro, but why are the pictures still so dark? Need to keep thinking about

Materials required:

Glutinous rice: 1 jin

Minced pork: 3 Liang

Tofu: 2 liang

Lotus: 1 small piece

Egg: 1

Section: 1 Section

Ginger slices: 2-3 slices

Thirteen spices: 1 tbsp

Salt: 2 tbsp

Chicken essence: 1 teaspoon

Note: 1. When you dip the glutinous rice on the meatballs, you should drain the rice in advance (I use clean gauze), otherwise there will be too much water. 2. Because there is water in the stuffing, it will be difficult to make the meatballs into a round shape. Try to use your hands to clean them. Forget it ~ or my point of view ^ ^: it's not perfect, so it's unique ~!

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Nuo Mi Wan Zi