Qianwei·sauerkraut Stir-fried Tangyuan

Name: Qianwei·sauerkraut Stir-fried Tangyuan
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20 Black Sesame Gnocchi; 1 small handful Guizhou Hydrochloric Vegetable; 1 Garlic sprouts; Some salt; Some Dried chili; Some Cooking oil; 1 Chives

by honey clear

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Fried glutinous rice balls with sauerkraut may sound strange, but as long as you eat one bite, they are unexpectedly delicious. The appearance of the sour, fragrant and crispy glutinous rice balls is filled with liquid sesame filling.
This dish is a specialty of Guizhou, you can eat it locally in Guizhou, but can’t you eat it if you haven’t been to Guizhou? It doesn’t matter, follow me to learn how to do it~
Note that the sauerkraut here is not the sauerkraut made from Northeast Chinese cabbage, but the sauerkraut made from bitter cabbage.

Ingredients

20 Black Sesame Gnocchi
1 small handful Guizhou Hydrochloric Vegetable
1 Garlic Sprouts
Some Salt
Some Dried Chili
Some Cooking Oil
1 Chives

Qianwei·sauerkraut Stir-fried Tangyuan

1. Prepare the materials

Qianwei·sauerkraut Stir-fried Tangyuan recipe

2. Pour oil in the pot. First heat the oil on high heat, then adjust to medium-low heat, stick the chopsticks into the oil, and start frying the glutinous rice balls immediately when small bubbles appear next to the chopsticks

3. Pour in glutinous rice balls

4. Pour the glutinous rice balls into the frying pan and keep turning over, taking care not to stick the glutinous rice balls together

5. Fried until the glutinous rice balls are a bit smooth and cooked, remove the oil

6. Set up a frying pan, pour a little bit of oil, add dried chili and garlic sprouts to fragrant

7. Pour the hydrochloric acid vegetable and stir fry

8. Then pour in the fried glutinous rice balls, stir fry, sprinkle some salt evenly to taste, stir fry evenly

9. Sprinkle a little chives before serving, stir and stir evenly to get out of the pan

Tips:
1. Before frying the glutinous rice balls in the pan, they can be coated with a thin layer of cornstarch to prevent stickiness.
2. When you start eating, be careful to burn your mouth, there is black sesame stuffing flowing out.