Glutinous rice balls with lotus root(nuo mi ou wan zi )

Glutinous rice balls with lotus root

Introduction:

Production steps:

Step 1: cook the glutinous rice.

Step 2: grind the lotus root into powder with a plane.

Step 3: Chop lean meat, add the right amount of ginger and chop into powder, you can add some red wine. After that, mix with the lotus root and stir well.

Step 4: mix the stuffing and glutinous rice in step 3, and mix well. People in my family usually stir directly by hand, which is called "Chuai" in my hometown. Add salt, soup and scallion. Stir well.

Step 5: rub the balls.

Step 6: deep fry. The outer layer of the crispy skin will be thinner if it is fried in high fire, and thicker if it is fried in low fire. We like the latter, so we use medium and small fire. Until the surface is yellow, you can use the colander to fill the plate.

Step 7: zoom in.

Step 8: a plate of fragrant meatballs~~

Materials required:

Glutinous rice: right amount

Lean meat: moderate

Lotus root: right amount

Onion and ginger: right amount

Red wine: moderate

Salt: right amount

Sugar: right amount

Precautions: 1. Don't add too much salt and sugar at first. After the fifth step, you can rub two balls first and fry them to taste salty. In this way, you can continue to add salt soup to adjust the taste. The ratio of rice to lean meat is about 1:5. 3. Storage method: if you do more at one time, some parts can not be fried too well. Next time you eat it, you can fry it again. Or completely fried after steaming to eat or microwave heating can be.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nuo Mi Ou Wan Zi