Name: #trust of Beauty# Home Taste-grandma Glutinous Rice Balls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice flour; 50g starch; 1 tablespoon Soy sauce; 6 pieces Zizania; 2 tablespoons lard; 1 piece Seaweed; 2 tablespoons salt; 2 pcs shallot; 1 piece parsley; 300g Pork belly

#trust of Beauty# Home Taste-grandma Glutinous Rice Balls

by Yuxi House

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Don’t you think it’s weird that the glutinous rice balls with small tails? My impression is that the glutinous rice balls are round and sweet, but what I’m going to do today is the savory glutinous rice balls with small tails; the filling I used today It is made of rice with white meat, bamboo shoots, shredded radish, and of course sesame sugar. They are all delicious.
When I was young, my grandma, every year during the New Year, Lantern Festival, and even the guests at home, would make this glutinous rice dumpling. I hope that we can all be well, reunited, happy, healthy, and healthy. At that time, I will always make this glutinous rice dumpling. I helped round it around, but unfortunately my little tail couldn’t make it, and the fillings couldn’t be put in. It would fall apart. Grandma said, it looks simple, but the strength of the hands and the strength of the dough. Dao and the temperature of the water added must be paid attention to, every step is wrong, it will affect the subsequent operations. At that time, although grandma always did this every time and did not tire of telling me every time, in fact, I didn’t understand. It was not until later that my grandma was gone. Later, when I got married and made this glutinous rice dumpling by myself, I slowly understood what grandma said. It turns out that warm water is used to make the noodles to force out the stickiness of glutinous rice flour; lard is added for Make the dough more vigorous; use light soy sauce and lard for the final soup, which will be more fragrant and authentic~~
Now, I can also make glutinous rice balls from my hometown. I really want to give my grandma a taste of the glutinous rice balls I made. Although it is not as authentic as my grandma, my grandma can't eat it anymore. However, I will always make glutinous rice balls for my family. Remember the taste of this hometown, too grandma's glutinous rice balls~~~"

#trust of Beauty# Home Taste-grandma Glutinous Rice Balls

1. Prepare cornstarch and glutinous rice flour; the ratio of glutinous rice flour to starch: 9/1, so; adding a little cornstarch is mainly to make the meatballs taste smoother, if you like sticky points, starch can also be omitted;

2. Add warm water, about 60 degrees of water, pour it in, stir with chopsticks to form a floc; the temperature of the water completely determines the viscosity of the dough, the hotter the dough, the more sticky;

3. When mixing the dough, you can add some lard to knead the dough, so that the kneaded dough will be firmer and more expandable;

4. Knead into a smooth dough; wake up for half an hour; during this time, you can prepare the filling;

5. Water bamboo, wash and set aside;

6. The zizania root is minced into minced zizania, and the pork belly is minced in the same way;

7. Zizania, pork belly, and green onions, add salt, light soy sauce, and stir to make a filling; set aside;

8. The finished product, a glutinous rice ball is ready;

9. Divide into a small dose of about 30 grams;

10. Dip your finger with some powder, and dig a deep hole in the middle; use your index finger and thumb to gently slide while sliding in, the hole will gradually become larger and deeper, be careful not to crack;

11. Put in the stuffing, tighten it with a tiger's mouth; turn it slowly, there is a small tip on it;

12. Do the others one by one. When placing them, it is best to dip them in powder to prevent them from sticking;

13. Prepare a bowl, put seaweed, coriander, a spoonful of soy sauce, and lard. The soup of this glutinous rice ball uses lard, which is very delicious; it smells like lard~

14. Put cold water in a boiling pot, bring to a boil, then add glutinous rice balls, add some cold water, and continue to boil. When the glutinous rice balls float up, it means that the glutinous rice balls are about to be cooked. Use the bottom of a spoon to press down. It’s still a bit flexible;