How to make glutinous rice balls and soup
Overview
On Little New Year’s Eve, I give you a must-eat side dish for locals in Doumen, Zhuhai. I am grateful for the beautiful weather along the way. I am grateful for the support of my relatives along the way. Thank you for paying attention to us! (Attachment) Notice about the change of the group name: The original group name is Love Life Love Food. In order to unify the name of the group tribe, this group was renamed to the main group for food dates on January 23. The original theme of food meetings every night at 9 o'clock remains unchanged. From now on, the group's open classes will be based on the main group. At the same time, the content of the group lectures will be synchronized to the new group. The Spring Festival is approaching, and friends are busy. There are few people chatting, and new friends who have joined the group are kindly informed.
Tags
Ingredients
Steps
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First, we need to cut the radish into thick pieces, cut the lettuce into hob pieces, stir-fry the radish with oil in a hot pan, and then add the lettuce and stir-fry until it is thoroughly fried.
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I have ready-fried small fish tails in the refrigerator at home, so you can just add them in. If you don’t have ready-made fish tails, just fry the fish or fish bones before frying the radish, then fry them and pack them for later use.
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For families, especially working people, cooking is often done in a hurry after get off work. It is impossible to prepare a large amount of boiling water to cook fish soup every day, so Sister Xin still uses home-style methods to teach everyone at this step. After pouring the fried fish into the pot, directly add enough cold water to cover the ingredients, and then bring it to a boil over high heat.
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Once the water is boiling, don't stir it, and don't turn the heat to low. Just let it simmer for a while. I compared this method with the method of adding boiling water. The soup is made in a shorter time, and when there are very few fish ingredients, the fish soup made with this method is thicker and whiter.
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While the fish soup in the pot is not ready, let's make glutinous rice balls. Dip the glutinous rice flour into the rice flour and mix it evenly. Then pour in the boiling water and use chopsticks to stir one-third of the dry flour until it is cooked. Then knead the dry flour in little by little with your hands and knead it into a dough. There is no way to weigh this because the amount of boiling water is very small and it must be very hot to scald the flour. You can't waste time weighing it. Sister Xin can only tell you to do it by feel.
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After kneading the dough for only a short time, the fish soup has been cooked until it is very thick and white. The soup is very fresh and sweet. We only need to add a little salt to taste.
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After the soup is cooked, change the pot to boil a pot of water, and let's make glutinous rice balls. The dough will be a little sticky to your hands after kneading. When making the dumplings, you should first use some cooking oil to spread your hands evenly before kneading the dumplings. The plate containing the dumplings should also be sprinkled with some dry powder to prevent them from sticking.
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After the water in the pot boils, we put the glutinous rice balls in one by one and cook. Don't flip the glutinous rice balls immediately after adding them. After 2 to 3 minutes, use an overturned spoon to gently push them along the bottom of the pot. Be gentle and push the ones stuck to the bottom away from their original positions.
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The cooked glutinous rice balls will float to the surface on their own. When all the glutinous rice balls float to the surface, boil them for 2 minutes and then scoop them out. These glutinous rice balls have a smooth texture and are very delicious with the fish soup you just cooked. If you want a sticky and slippery texture, just don't add rice flour.
