Local specialty glutinous rice balls

Overview

The glutinous rice balls in our hometown are very different from the traditional Lantern Festival. In my hometown, glutinous rice balls must be eaten on the first day of the Lunar New Year. If the glutinous rice balls in the morning are made successfully, the old people think that the new year will be smooth. In our hometown, we have to soak the rice a week in advance according to proportions and temperatures, beat it into juice and drain the water in a bag (making glutinous rice balls). When making it, mix it with hot water and knead it vigorously. The wetness and dryness must be controlled well so that it does not stick to your hands or crack. They do not stick to each other. We must not allow the cooked glutinous rice balls to be stained with dry powder. The cooked glutinous rice balls should be crystal clear and smooth. The soup of the cooked glutinous rice balls should be clear. It will not stick to the chopsticks when used with chopsticks. The glutinous rice balls should be hollow and look very big and round. When they are pinched with chopsticks, they will still remain. That hollow sound, we started making glutinous rice balls when the water was boiling, and one by one we carefully slid down the side of the pot. We kept the heat low and never turned it on too high. After a while, we turned the pot left and right to make the glutinous rice balls float up automatically. The old people called it "climb up", which is used as a metaphor for people. Today I made a pot according to the recipe from my hometown. After everyone ate it, it brought back countless memories of hometown. This one is filled with the feelings of hometown.

Tags

• staple food
• snacks
• home cooking
• autumn recipes
• brown sugar
• lard
• peanuts
• rock sugar powder
• sesame
• tang yuan noodles
• walnut

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Fried peanuts

   

3. 3 Beat the walnuts in the microwave in advance, peel the peanuts, and smash the peanuts and walnuts together into small particles

   

4. 4 Put sesame seeds in a non-stick pan and stir-fry until they are non-stick, set over low heat

   

5. 5 Add lard

   

6. 6 Add lard

   

7. 7 Add rock sugar powder and brown sugar

   

8. 8 Add peanut walnut particles

   

9. 9 Remove from the pan and refrigerate

   

10. 10 Sprinkle glutinous rice ball powder into hot water, add

    

11. 11 Knead repeatedly until it becomes a smooth ball that is not sticky or cracked

    

12. 12 Take an appropriate amount and shape into a smooth round shape

    

13. 13 Use your index finger to pull out the hollow (it’s best to remove the nails)

    

14. 14 Add glutinous rice dumpling fillings, not too much, leaving half of the gap

    

15. 15 Slowly gather it, remove the excess, and roll it into a smooth round shape again. Be careful and gentle

    

16. 16 Wait for the water to boil and add it to the pot while cooking. Keep the heat low and do not let the water boil

    

17. 17 When the glutinous rice balls are ready, turn the pot left and right to prevent the glutinous rice balls from sticking to the bottom of the pot

    

18. 18 All the glutinous rice balls have risen to the surface, and they will be cooked after another three minutes of cooking. (The water will be very clear after cooking)

    

19. 19 Clip one open without using chopsticks. The filling should be dry and moist

    

20. 20 It’s served