Taste Salty Glutinous Rice Ball Soup

Name: Taste Salty Glutinous Rice Ball Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 150g White radish; 6 Shiitake Mushrooms; 10g Dried scallops; 15g Dried shrimp; 2s parsley; A small amount ginger; Some salt; Some oil

by Beans

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Eating glutinous rice balls on the fifteenth day of the first lunar month means a family reunion. Tangyuan can be meat and vegetable, sweet or salty; if you are afraid of sweets, salty glutinous rice balls are a good choice. The soup is fresh and the solid glutinous rice balls are chewy.
Although glutinous rice can be appetizing and regulating deficiency, the texture of glutinous rice balls is delicate and not so easy to be attracted and digested by the intestines and stomach. Therefore, white radish for promoting digestion and digestion, white radish for invigorating stomach and digestion, refreshing spleen and coriander are added to help regulate the intestines and stomach. . Sweet white radish, unique scented mushrooms, tough scallops and dried shrimps are mixed with soft and waxy glutinous rice balls. The taste is three-dimensional, the taste is distinct, and the soup is delicious. "

Ingredients

150g Glutinous Rice Flour
150g White Radish
6 Shiitake Mushrooms
10g Dried Scallops
15g Dried Shrimp
2s Parsley
A small amount Ginger
Some Salt
Some Oil

Taste Salty Glutinous Rice Ball Soup

1. Prepare the materials

Taste Salty Glutinous Rice Ball Soup recipe

2. Soak the mushrooms, scallops, and dried shrimps in advance

3. Peel and shred the radish; cut the coriander into sections; shred the soaked shiitake mushrooms, prepare ginger

4. Put glutinous rice flour in a large bowl, add appropriate amount of hot water, and knead it into a ball

5. Then break it into pieces and knead into small glutinous rice balls

6. Start the frying pan first, add shredded ginger, shiitake mushrooms and white radish and stir-fry for a while to remove the cold, set aside and set aside

7. Put water in a pot and boil, add glutinous rice balls, blanch them and remove them for later use

8. Add 3 large bowls of water to another pot, add dried shrimps and scallops, boil for 5 minutes on high heat

9. Add the blanched dumplings and cook until they float

10. Then add the shredded shiitake mushrooms and shredded radish and cook for a while

11. Finally add salt to taste and sprinkle with coriander.

Tips:
1. When rubbing glutinous rice flour, the harder it is, the less sticky and chewy it will be;
2. After blanching the glutinous rice balls, the soup will not be turbid, the glutinous rice balls will not stick, and the taste will be better.