"Eating is a state of mind, eating is food, but tasting is life!" Welcome everyone to pay attention to the Changchang Food Diary, only love and food can not be disappointed, personally cook food for the family, eat delicious and healthier!
<h1 class= "pgc-h-arrow-right" > introduction: In winter, the family eats it, one package and one boil, the skin is soft and sticky stuffing, delicious than dumplings</h1>
Glutinous rice flour as the skin, pork as the filling, the skin soft glutinous stuffing fresh flavor of the broth balls, can be said to be a combination of tangyuan and dumplings, its appearance is sleek, is a kind of food that people must eat in the reunion festival, as a northerner, my family usually eats tangyuan will choose black sesame filling, this broth ball is accidentally eaten once in a friend's house, this unique broth ball suddenly attracted the attention of everyone, better than dumplings, more distinctive than sweet tangyuan, and the key method is not difficult, a package of boiling can eat, while eating tangyuan while drinking soup, Don't mention too much fun, I will share the method of this broth ball with you.
<h1 class="pgc-h-arrow-right" > the method of the broth balls:</h1>
Spare ingredients: 150 grams of glutinous rice flour, 150 grams of minced pork, 2 grams of salt, 135 grams of water, 5 grams of green onion and ginger, a little dark soy sauce, 1 spoonful of light soy sauce;
Production process: The first step, the pork is beaten into a meat puree with a blender, the onion and ginger are also crushed with the blender, mixed with the meat puree, plus light soy sauce, soy sauce, cooking oil and a little salt to taste, add a little water, stir well;
The second step, the meat filling should be slightly softer, put the pork filling in the refrigerator for a while, divide into 10 grams of a small round ball, add a little water to the glutinous rice flour in small parts, knead into a dough, remove one-third of the dough and put it in the water to cook;
In the third step, the cooked dough is kneaded together with the remaining mixture, at first there will be some sticky hands, knead it vigorously, form it into a ball, divide it into 15 grams of a small dough, take one by hand from the middle to the edge;
In the fourth step, put a meat filling in the skin of glutinous rice, knead it well, rub it into a small ball, pinch the tangyuan and cover it with plastic wrap, and the others are also processed in turn, add water to the pot, a little more, and bring the water to a boil;
In the fifth step, put the rice balls down one by one and slowly cook until the rice balls are completely floating on the pot noodles and become swollen, which means that they are cooked.
Xiaobian summary: Tangyuan has the meaning of reunion, consummation, and therefore has been liked by many people, people will eat tangyuan in the reunion festival, usually choose to eat sweet tangyuan, but in fact, this meat dumpling is also a very good choice, with pork filling with glutinous rice flour, soft skin and sticky inside the fragrant, more enjoyable than eating dumplings, salty broth balls taste good, and the production is also simple, a package of boiled can eat, my family is very hungry to eat meat dumplings, every time on the table can eat light, this year's New Year, make a broth ball as a Chinese New Year's Eve rice, I believe that your family will also like it, have special features, and eat more enjoyable.
<h1 class="pgc-h-arrow-right" > cooking tips:</h1>
1, pork filling with a blender to beat into the puree, easier to operate than chopped into filling, which with seasonings at will, put in a little water is to make the meat filling more soft, not chai but also tender and juicy, plus a little cooking oil can lock the water, the mixed meat stuffing into the refrigerator refrigerated for a while, more likely to become a ball;
2, glutinous rice dough to take a small part of the cooked, the dough does not diverge, but also more tenacious, so that the glutinous rice dough at the beginning of kneading is more sticky, but rub it hard, it will be like the feel of plasticine, tangyuan under the pot cooking is not easy to break the skin nor easy to crack;
3, in the process of making tangyuan, remember to cover other glutinous rice noodles with plastic wrap, avoid drying, boil tangyuan water to more, enough to not pass the tangyuan, to avoid tangyuan sticking together, to see the tangyuan completely floating on the instructions cooked, the process can be ordered several times, cooked tangyuan is more delicious.
If you think this broth ball is not bad, feel free to collect it and learn it, or share it with more people who need it!