Taste Salty Glutinous Rice Balls

Name: Taste Salty Glutinous Rice Balls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 100g White radish; 4 Dried shiitake mushrooms; 10g Dried scallops; 15g dried shrimps; 2s parsley; A small amount ginger; Some salt; Some oil

by Beans

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

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.
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.
Our family doesn’t have the habit of eating glutinous rice balls, and I don’t like to eat sweet glutinous rice balls. This is my first time making glutinous rice balls. I feel quite successful. They are not sticky but they are soft and elastic~~

Ingredients

Taste Salty Glutinous Rice Balls

1. Put glutinous rice flour on a plate, add appropriate amount of hot water, and knead it into a ball

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

3. Shiitake Soak

4. Soak dried shrimps and scallops

5. Shred the soaked shiitake mushrooms; shred the white radish; cut the parsley into small pieces

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. Add water to a boil in a pot, add the dumplings, blanch them and remove them

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

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, 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.