【Taizhou】Mochi

Overview

During the Chinese New Year, make mochi. Mochi is a must-have New Year gift for people in Xianju. Before the New Year, several families in the yard will gather together and invite a few able-bodied relatives and friends to make mochi. The glutinous rice is soaked for a day in advance, and the soaked glutinous rice is steamed in a rice steamer. A stone mortar is placed in the courtyard, and the steamed glutinous rice is poured into the stone mortar. Two people pound and stir; one stands and the other squats. The stirrer smears the pestle head with water from time to time to prevent it from sticking, and at the same time turns the glutinous rice balls, which is a very tacit understanding. Beat in this way until the glutinous rice becomes a very chewy, pliable mochi ball. Then put the mochi dough on a large chopping board sprinkled with corn flour, roll it into thick slices with a rolling pin, and cut it into small pieces with a knife. The hand-pounded mochi is soft and delicate. After cooling for a few days, it can be soaked in winter water. Changing the water frequently can preserve it for a long time. Before cooking, heat the mochi in a pot until soft, stir-fry the fillings, then wrap the fillings in the mochi and make it into a round cake. It is easier to flip it over and stick it on both sides, then put it in the pan and fry until brown. The outside is crispy and the inside is soft and waxy. With the fragrant filling, it is very delicious and very filling.

Tags

• snacks
• zhejiang cuisine
• cooking wine
• dried fragrant
• egg
• light soy sauce
• mochi
• mushrooms
• mustard stems
• pork
• rice bran oil
• water starch
• winter bamboo shoots
• carrot
• salt

Ingredients

Steps

1. 1 Chop shiitake mushrooms, winter bamboo shoots, dried tofu, carrots, and mustard greens into small dices.

   

2. 2 Cut the lean meat into small cubes, add salt, cooking wine, light soy sauce and water starch, mix well and marinate for 10 minutes

   

3. 3 Add salt, cooking wine, and a little water to the eggs and beat well. Heat oil in the pan and fry into pieces

   

4. 4 Heat oil in a pot until it is 50% hot, add minced meat, fry until cooked and serve

   

5. 5 Heat additional oil in the pot, add vegetables and stir-fry. When almost cooked, add fried minced meat and eggs and season

   

6. 6 Fried mochi stuffing and serve out

   

7. 7 Place the mochi on a lightly oiled plate and heat it in the microwave for 2 minutes (the time will depend on the size and thickness of the mochi)

   

8. 8 Apply a little water or oil on the chopping board, spread the mochi on the chopping board, press the mochi thinly with your hands, and put an appropriate amount of fried filling

   

9. 9 Wrap the stuffing inside and shape it into a round shape. Pour a little oil into the pan and heat it up. Add the mochi and fry over low heat

   

10. 10 Flip and fry until the skin is golden brown

    

11. 11 The fragrant, crispy and glutinous mochi feels very good when eaten hot