Glutinous rice dumplings, also called hairy dumplings, are delicious and have the effect of nourishing the stomach. Their storage method is to dry them and soak them in the cold storage. The raw materials and shapes of glutinous rice balls vary according to local customs. Next, learn about the practice of Hefei Tangyuan.

The practice of glutinous rice dumplings

Step 1: Wash the glutinous rice and soak it in clean water for two hours until the rice bubbles; Ginger is minced.

Step 2: spread a layer of wet gauze on the steamer, put the soaked glutinous rice on the gauze, then prick some eyes with chopsticks, steam for 20 minutes on high fire, and sprinkle a small bowl of water on the glutinous rice twice during steaming to make the rice softer (according to your own taste, of course).

Step 3: After steaming, pour it out and let it warm. Add minced pork, eggs, pepper, cooking oil, Jiang Mo, chicken essence and salt, and stir well.

Step 4: Knead the mixed glutinous rice into a ball, then put it back in the steamer and steam it for about 25 minutes.

Buying malnourished glutinous rice and aged glutinous rice will affect the taste. In other places, glutinous rice will be adulterated, so buying glutinous rice is also learned. As long as you know how to choose glutinous rice correctly, you won't spend money. So how to choose good glutinous rice?

1, color: good glutinous rice is white. If the rice grain is yellow or has black spots, it is moldy.

2. Purity: The glutinous rice is white, opaque and not bright. If there are translucent particles in the rice, it is mixed.

3. Old and new: Look carefully at the middle of the rice, there is a striped old rice. The rice grains are small, uniform, white and without horizontal stripes.