Crisp on the outside and tender on the inside(wai cui li nen nuo mi rou yuan )

Crisp on the outside and tender on the inside

Introduction:

"When we were young, we only had new year's celebrations or happy events at home, such as getting married or having a birthday. This birthday is not a small one, but a big one. It's a delicious food that we can eat when we are all like this. Now of course, it's different. We can make it when we want to eat it. Even if it's delicious now, it's still my old Geng and my little brother Geng's "favorite"! "

Production steps:

Step 1: prepare the raw materials, wash the glutinous rice, and drain the water.

Step 2: bring a pot of water to a boil. After the water boils, pour the drained glutinous rice into the pot and bring to a boil for another three or four minutes.

Step 3: pour the cooked glutinous rice into cold water and wash it again until the water for washing the rice becomes clear. The washed rice dries.

Step 4: prepare a large container and add together glutinous rice, meat rice, eggs, onion, ginger foam, salt and chicken essence.

Step 5: mix thoroughly.

Step 6: Boil the oil pan and fry the glutinous rice balls.

Step 7: fry until golden.

Step 8: the crisp glutinous rice balls are ready!

Materials required:

Glutinous rice: 1000g

Minced meat: 1000g

Eggs: 10

Ginger: moderate

Scallion: right amount

Chicken essence: appropriate amount

Salt: right amount

Notes: 1. The good glutinous rice must be drained before it can be cooked in the pot. When cooking, the water should be wider, and the time is not too long. The glutinous rice can be broken. 2. The glutinous rice must also be washed clean, so that the fried balls are not sticky. 3. Pay attention to the fire when frying, don't fry. 4. You can add more onion and ginger to make the fried balls more fragrant!

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Wai Cui Li Nen Nuo Mi Rou Yuan