Braised glutinous rice balls

Overview

This time, we subvert the tradition and bring a slightly dark cuisine. Made with the glutinous rice balls that I didn't finish last time. The five colors of red, green, yellow, white and black are used to set off the five flavors of sour, sweet, bitter, spicy and salty, which is quite exciting.

Tags

• staple food
• corn kernels
• egg
• fungus
• carrot
• glutinous rice balls
• green pepper

Ingredients

Steps

1. 1 Ingredients preparation: wash the carrots and green peppers, and marinate the fungus with water.

   

2. 2 After the water boils, cook the glutinous rice balls. During this time, fry the eggs and set aside. (Be careful not to stick the glutinous rice balls to the pan)

   

3. 3 Cut the carrots and green peppers and set aside. You can cut them however you like

   

4. 4 Add the carrots and green peppers to the pan and stir-fry for a few times, then add the fungus.

   

5. 5 Add 300 ml of water, then put the cooked glutinous rice balls and eggs into the pot, add balsamic vinegar, soy sauce and refined salt to taste. (You can also drizzle a few drops of chili oil and sesame oil according to your personal taste).

   

6. 6 After the soup has thickened, it can be plated and served.