Foodabc Festival food customs Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)

Rice dumpling with fresh meat

2024-06-19 02:59:10 262

This year's Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival, we made rice dumpling with fresh meat, thin skin and rich stuffing, fresh and juicy. Tired of sweet rice dumpling, you can try this. The meat filling should be made with three fat and seven lean pork forelegs, which are tender and the meat filling made with this fat to lean ratio is neither greasy nor greasy.

Details of ingredients

Glutinous rice flour500 grams
Rice soup400 grams
edible oila little
Front leg sandwich meat400 grams
ginger3 pieces
Chives 4 pieces
Delicious soy sauce12 grams
Old smoking3 grams
sesame oil 1 tablespoon
lard1 tablespoon
Clear water60 grams
salt4 grams
sugar3 grams
starch2 grams

Technique

difficultyintermediate
workmanshipcook
tastesalty and savory
timean hour

Steps to make Rice dumpling with fresh meat

1. Chop the meat into meat filling, add all seasonings and stir well. Then add 1 spoonful of lard and 1 spoonful of sesame oil and stir well.
2. Add water and use three chopsticks to stir the meat in one direction until the meat is strong (the meat is white and has the feeling of drawing). This step is more important. After the meat is strong and cooked, it will be a small Taiwanese Meatballs and will not break up.
3. Chop ginger into ginger powder, chop chopped scallions, add meat filling and mix well.
4. Rub the mixed meat filling into small balls of about 18 grams (these fillings can make 26), and put them in the freezer to freeze and harden.
5. Boil a pot of rice Congee with more water until the rice soup is thick. The rice dumpling made from rice soup mixed with glutinous rice flour is delicious and crystal clear.
6. Pour the hot rice soup into the glutinous rice flour, and stir it into a floc with chopsticks.
7. Pour some oil and mix well.
8. Knead into sticky rice dough.
9. The glutinous rice dough is divided into 26 equal parts, about 35g each. Roll the dough into a round shape and create a pit.
10. Wrap a meat filling and use the tiger's mouth of your right hand to push the dough upwards, slowly closing it.
11. Seal and roll a big white rice dumpling with fresh meat.
12. Put some water in the pot and boil it. Put rice dumpling in the pot and cover it with the lid. Boil it again. Add some cold water and cover it with the lid. Boil it again. Add some cold water and cover it with the lid. Boil it again. Add some cold water and cover it with the lid. Boil it again. I add three times of cold water and boil it. Open the lid and boil it for three or four minutes. Then I can eat it.
13. As soon as you bite it open, the broth flows out!