T/QLY 240-2024 Guizhou Snacks - Glutinous Rice Balls and Dried Soybean Curd

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Soak white glutinous rice in warm water for more than 6 hours, rinse, and drain the water. Place it in a wooden steamer and steam it in boiling water for 30 minutes until it is fully cooked. Remove it and pour it into a wooden trough. Beat it into the shape of a rice dumpling and set it aside for later use. 6.1.2 Clean dried tofu, chervil, and bitter garlic separately, and cut them into fine granules. Mix them into a container with oil, chili peppers, powdered chili peppers, Sichuan peppercorns, salt, sugar, soy sauce, aged vinegar, and scallions to make a dried tofu filling. Let it sit for 1 hour. 6.2 Processing 6.2.1 Take about 50 grams of the hot glutinous rice rice dumplings made earlier, press them into a round shape, wrap them with the dried tofu filling, and pinch the seams to dry them individually, making semi-finished products. 6.2.2 When eating, use a frying pan or electric griddle. Heat the cooking oil in it, and fry the semi-finished rice dumplies with dried tofu until their outer skins turn yellow and their insides are cooked and hot. Then put them on a plate and they are ready to eat.

Development Information

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