Glutinous rice balls(su luo bo si nuo mi yuan zi )

Glutinous rice balls

Introduction:

"My friend gave me a ball of raw glutinous rice flour, which is the kind of wet flour that has been kneaded and can be directly wrapped with stuffing and made into round balls. Here, we all like to eat dumplings made of glutinous rice. If the taste is good, red bean stuffing and jujube stuffing are good. It's sweet. If you want to eat salty, radish stuffing is the first choice. I didn't put any meat in the radish this time, because LG said it's not good to eat too much meat, so I used all vegetable radish. It tastes good too! "

Production steps:

Step 1: prepare the ingredients

Step 2: wash radish, rub into silk, wash onion and chop.

Step 3: put salt in shredded radish, rub a few times, squeeze out water

Step 4: heat the oil in the pan, add onion, ginger and garlic, saute until fragrant, and turn off the heat.

Step 5: add shredded radish, salt and chicken essence,

Step 6: sesame oil, pepper, stir well

Step 7: knead the wet glutinous rice flour evenly, divide it into the same small pieces and round it

Step 8: put radish stuffing in glutinous rice flour and rub it round,

Step 9: put proper amount of water in the steamer, cover with corn leaves, and put in glutinous rice balls

Step 10: steam over high heat for 10 minutes

Step 11: steam with low heat for 8 minutes, and then suffocate for 1 minute.

Materials required:

Wet glutinous rice flour: 750g

Radish: 700g

Oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. Steaming time depends on the size of glutinous rice balls. 2. If it's pure glutinous rice, it's not easy to form after steaming, so you should add some rice flour.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Su Luo Bo Si Nuo Mi Yuan Zi