Salty Glutinous Rice Balls
by kellyng
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add appropriate amount of hot water (just boiled) to the glutinous rice flour and knead it into a smooth dough, and then make into glutinous rice balls, set aside.
2. Put the lean meat and cured duck legs (peeled and chopped), mushrooms, two slices of ginger with water, and boil for half an hour for the soup, then the white radish is sliced and shredded and boiled together. About 20 minutes later, shred the Chinese cabbage, chop the coriander and green onion and stir well with the fish, and put it in the soup. (Note: When the fish is slippery, put it in a spoonful, not in the whole group)
3. Scoop the glutinous rice balls over the water, put them in the soup base and cook them together. When all the glutinous rice balls rise and rise, they will be cooked. Then season with salt, turn off the heat, sprinkle with coriander and chopped green onion, and you're done!
Tips:Knead the dough first, and ask your family to help you knead the glutinous rice balls, so that when you finish making the soup base, the glutinous rice balls are just kneaded. The time is right!
