Hakka Salty Glutinous Rice Balls
by Rain waiting for the rainbow
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Take out 30g from 200g of glutinous rice, add water and knead it into a small dough.
2. Put it in boiling water and cook.
3. Add the cooked dough to the remaining glutinous rice flour and add water to knead it into a dough [so that the glutinous rice dough that has been cooked first will be more elastic with the glutinous rice flour when it is kneaded with the glutinous rice flour].
4. Divide the kneaded dough into two parts, and add red inulin to the other part.
5. Kneaded red chrysanthemum dough.
6. Roll into long strips, cut into small pieces, and roll into small balls.
7. The cooked glutinous rice balls.
8. Soak dried shrimps in water, soak dried shiitake mushrooms in water, cut into shreds, cut carrots into shreds, cut leeks, and cut cabbage into sections.
9. Add shiitake mushrooms, dried shrimps, minced garlic, and shredded pork in oil heat. [I forgot to put the shredded pork in the back and fried it separately]
10. After sautéing, add shredded carrots and sauté until fragrant.
11. After adding the leeks, add salt and mix well.
12. Add the broth to the pot and boil it into the fried dishes.
13. Another pot was set up, the water was opened into the glutinous rice balls, and so on, it floated.
14. Add the cabbage and cook, then add pepper.
15. Put the glutinous rice balls into the pot and add chicken essence.
Tips:The glutinous rice ball that has been cooked first is rubbed in the glutinous rice flour so it will be more elastic and chewy
