What is the method of making Shanghai glutinous rice balls? What can I do to make it soft and digestible?

Tangyuan, also known as "glutinous rice wrapped in fried dough sticks", is a local specialty snack popular in Jiangnan, and it is also called glutinous rice in Hong Kong. It is one of the "four donkey kong" of Shanghai breakfast, and is generally enjoyed with bean paste, which generally has two flavors: salty and sweet. Soft and fragrant glutinous rice cakes are wrapped in crispy fried fritters. In addition, we will continue to add seasonings such as pork floss, pickles, sausages, laver, white sugar, white sesame seeds and cucumber according to different tastes. This kind of big laver rice ball, usually a person with a big appetite will arrive hungry; Those who eat less will eat less than half and will not feel hungry all morning.

Rice balls are one of the four biggest breakfasts in Shanghai. To make this traditional rice ball, glutinous rice cake must use white rice, which will taste fragrant, soft, elegant and pleasant. In addition to the necessary seasonings such as pork floss, white sesame seeds and pickles. This time, seaweed was added, which brought fresh marine flavor and enhanced the rich seafood flavor of this rice ball. You can also add favorite seasonings such as cucumber and sausage according to your personal interests.

Raw materials: distiller's grains 100g, fried dough sticks12, meat floss 15g. Seasoning: dried seaweed 3g, cooked black sesame 2g, pickles 3g-5g, sausage 1/2 (optional), cucumber 10g (optional) Seasoning: edible oil 3g. Production process: according to the specification of 100g/ person, prepare a proper amount of white rice in advance, rinse it, and soak it in cold water for 30 minutes. Drain the water, pour it into a stainless steel basin of suitable size, add 3 grams of cooking oil, and stir the fermented rice evenly. The white rice steamed with a little cooking oil is bright and white, which is a very suitable cooking tip. It should be noted that the water absorption of fermented rice is less than that of ordinary rice. Pour 1 cm of water, put it in a pot with cold water, steam it for 20 minutes after it becomes popular and full of gas.

Take off the steamed glutinous rice cake, let the indoor temperature idle, and prepare various hot pot side dishes in advance. Use a fresh oil-squeezing strip and cut it vertically from the middle for easy wrapping. 3 grams of dried seaweed, cleaned neatly, boiled in boiling water 1min, and fished out of the soaking pot. Prepare 15g floss and 2g cooked black sesame in advance, and use 3-5g shredded mustard according to my salt tolerance. 1/2 shredded sausage (optional) and 10g shredded cucumber (optional) can also be added. In short, you can add it according to your personal interests.

Cut out 1 piece of fresh-keeping bag with appropriate size, evenly sprinkle 2g of cooked black sesame seeds, and lay the slightly idle glutinous rice cake flat on the fresh-keeping bag to form a rectangle, the length of which is 2cm longer than that of the fried dough sticks, which is convenient for wrapping the fried dough sticks. Spread a layer of floss on the glutinous rice cake, about 15g. Put the fried dough sticks end to end in the core of glutinous rice cake and meat floss, and put 3 grams of Shanghai cuisine and 3-5 grams of shredded mustard between the two fried dough sticks. You can also add 1/2 pieces of shredded sausage (optional) and 10g shredded cucumber (optional) according to your personal interests. With the help of fresh-keeping bags, the rice balls are wrapped tightly, and the big "rice balls" are well done. Sweet glutinous rice, crispy fried dough sticks, mellow meat floss, fresh seaweed and pickles are all integrated.