Salted glutinous rice balls on the 15th day of the first lunar month

Overview

Glutinous rice balls are generally eaten sweet, so I can only eat a few every time I feel angry, which is boring! On the fifteenth day of the first lunar month, our hometown eats salty glutinous rice balls. There are many ingredients, plus the freshness and sweetness of radish, the saltiness of fish paste and squid (it was originally made with dried shrimps, but the weather was bad and I didn’t want to buy it in the supermarket), and the refreshing and chewy glutinous rice balls. The soup is thick but not turbid! I can eat several bowls of it every time. . .

Tags

• dessert
• dried squid
• fish slide
• fresh mushrooms
• glutinous rice flour
• pork liver
• seaweed
• white radish
• salt
• water

Ingredients

Steps

1. 1 Mix fish paste with soy sauce and fry until golden brown

   

2. 2 Pork liver and pork are marinated with a little pepper, cooking wine and oyster sauce. Add water to the glutinous rice flour and mix into moderate balls, then shape into balls the size of a mother's head and a child's head

   

3. 3 Heat oil in a pan and sauté squid and pork until fragrant, add shredded mushrooms and stir-fry, remove from pan and set aside

   

4. 4 Add shredded radish and stir-fry until fragrant, then add boiling water

   

5. 5 After the water boils, add the glutinous rice balls and cook until all the glutinous rice balls float

   

6. 6 Add the freshly stir-fried ingredients, seaweed and pork liver to the soup, and add an appropriate amount of salt (the stir-fried ingredients are salty, you need to taste them and add salt)

   

7. 7 Plate, add cilantro, and eat!