A unique Yunnan specialty—fried glutinous rice balls with pickled vegetables
Overview
It has been many years since I left Yunnan, and the delicious food in my memory has gradually become blurry. I only remember the famous steam pot chicken, cross-bridge rice noodles, bean noodles, grilled bait cubes, ganba, various delicious wild mushrooms, and this fried glutinous rice dumpling with pickled vegetables. Although stir-fried glutinous rice balls with pickled vegetables is not a famous dish, the clever combination of pickled vegetables and glutinous rice balls, two unrelated things, is definitely a great creativity of the Yunnan people. Frozen glutinous rice balls are fried and then stir-fried with pickles. You can choose the filling according to your own taste. The dumplings are crispy and glutinous, crispy on the outside and smooth on the inside, with the taste of pickled cabbage on the outside, salty yet sour, and the sourness also contains the sweetness of the dumpling fillings, which neutralizes the greasy taste of the dumplings. This time, the glutinous rice balls are flavored with matcha and have a tea aroma. Such layers and flavors give you a different taste in every bite.
Tags
Ingredients
Steps
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Cut the ginger into cubes, slice the garlic, and cut the garlic sprouts into small sections. Prepare the red oil and glutinous rice balls.
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Put oil in the pot. When the oil is 50% hot, turn off the heat and pour in the glutinous rice balls.
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Fry the glutinous rice balls until they change color slightly and the skin breaks. Immediately take them out and put them on a plate.
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Add ginger, garlic, and garlic sprouts to the wok over high heat and sauté until fragrant.
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Add pickles and stir-fry until fragrant.
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Then add the fried glutinous rice balls.
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Add red oil.
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Add sugar and chicken essence, stir-fry quickly and serve.
