Umi Mariko

Name: Umi Mariko
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Glutinous rice; 150g Minced pork; 4 Salted egg yolk; a little salt; a little Cooking Wine; a little Shallots; a little ginger; Some Umi Juice

by White~fog

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Umi rice, also known as Ami rice, green rice essence. In most areas, it is on the eighth day of the fourth month of the lunar calendar. It is customary for some people to cook black rice with black rice leaves, and some are in Lixia or Qingming season. But the people here are always eager to eat ud rice before the eighth day of April. Umi rice is oily and fragrant. It is made by soaking glutinous rice in black leaves for a few hours and then cooking. Eating black rice can expel wind and detoxification. The meatballs covered with salted egg yolk are rolled on the glutinous rice soaked in ombre juice, steamed for 10 minutes, and the fragrant ombre balls are out of the pot! "

Ingredients

80g Glutinous Rice
150g Minced Pork
4 Salted Egg Yolk
a little Salt
a little Cooking Wine
a little Shallots
a little Ginger
Some Umi Juice

Umi Mariko

1. Wash the glutinous rice and soak it in ume juice for more than 4 hours. If the weather is hot, put it in the refrigerator to soak.

2. Drain the soaked glutinous rice and set aside.

3. Take out the salted egg yolk for later use (I used vacuum-packed salted duck eggs, which tastes a bit lacking. It is recommended to use fresh salted duck egg yolks)

4. Add salt, cooking wine, chopped green onions, and ginger in the minced meat and mix well in a clockwise direction. Take a little minced meat and wrap it with salted egg yolk.

5. Round the meatballs covered with salted egg yolk.

6. Coat the glutinous rice soaked in ume juice evenly, and gently press the surface with your hands to make the glutinous rice not easy to fall off.

7. Put the prepared ume balls into the basin.

8. Put water in the steamer and boil on high heat, then add omni balls and steam for 12-15 minutes.

9. The fragrant Umi Yuanzi is out of the pot!

Tips:
The glutinous rice must be soaked for at least 3 hours in advance. If it is steamed directly without soaking, the taste is hard and not tasty. The vacuum-packed salted duck eggs I used, the egg yolk tastes a little lacking, it is better to use fresh salted duck egg yolks.