Sesame Glutinous Rice Balls
1.
The yin rice is ready, it is the rice bubble. I bought it. After a few hours, the fried Bao Gu Pao can also be fried. There are fried glutinous rice.
2.
Stir fragrant noodles with sesame, peanuts, and spades. Add sugar and stir well. Just like tangyuan xinzi, add more sugar to taste. Put a proper amount of oil in the pot and boil it. Put it in the well-stirred glutinous rice balls. The core, the oil has almost flooded the core, pour it into a bowl to cool. The carburetor will solidify when it cools, and it will be squeezed into small balls, the size of a thumb, for use.
3.
Cut the lean meat into a pureed shape. Add ginger and chop finely. It is best to have a light onion to increase the fragrance. I don't want to go to the field when it rains today. Beat two or three eggs into the lean meat, add rice foam, knead and stir well. If it is not dry enough, add some red potato starch (this is only a small amount, or the heart will be hard after a while). You have to pinch it hard, the picture on the picture hasn't been pinched, but I don't seem to have much patience anymore.
4.
Soak the glutinous rice and steam the glutinous rice, try to harden it, and then squeeze it out after cooling. Wrap the squeezed core with a layer of lean meat mash, and then coat the mashed meat with a layer of glutinous rice (don't stick it too hard, it will fall off when it is steamed too much, so I forcefully wrap it up and loosen it up. Wrap them and put them in a steamer, steam for 40 minutes, and then put them in a bowl.
5.
This is the finished product. I wrapped a lot of glutinous rice. In addition, the camera seems to have a problem today, blurry, not very good-looking, but super delicious.
Tips:
This dish is a hard dish for banquets in my hometown. I also specifically called the "master" for advice. It does not use chicken essence and MSG, it is green and healthy, and tastes sweet but not greasy. It is suitable for all ages. We sprinkle some sugar on top when we serve it.
