Jianmiwan Soup: A Mellow and Delicious Summer Staple
1.
Wash the sharp rice pill.
2.
Wash the autumn melon and peel it.
3.
Cut into small cubes.
4.
Wash the meatloaf and cut into thin slices.
5.
Wash the pork balls.
6.
Wash the pork and chop into minced meat.
7.
Boil water and add sharp rice balls.
8.
Bring to a boil again, take out the sharp rice balls and set aside.
9.
Bring the bone broth to a boil, add the meatloaf and pork balls.
10.
Bring to boil again, add autumn melon and minced pork, stir the minced pork.
11.
Next winter vegetables.
12.
Season with garlic and salt, and turn off the heat.
13.
Put the cooked sharp rice balls in a bowl and add the soup.
Tips:
The production process of Jianmiwan is relatively complicated. It is to grind the rice into a slurry, then heat the slurry into a pot and stir it into a paste, then mix the raw slurry and knead it into a dough, and then take the wooden board with small round holes and place it in a boiling water pot. Put the dough on the board and squeeze it into small sections and drop it into the pot. When it is cooked, it will become pointed at both ends, resembling pointed rice. In summer, many "kueh noodle shops" on the market sell them. A catty of rice balls, lunch for our family of four.
Garlic is fried garlic with lard. When you buy pork balls or meatloaf, the store will attach a packet of garlic as a condiment.