Recommend several homemade methods of glutinous rice balls in Taiwan Province Province. How to make Taiwan Province glutinous rice balls delicious?

1, blood glutinous rice balls: soak the blood glutinous rice and a proper amount of rice for 1-2 hours, and after the information is clean, put it in a rice cooker to steam the blood glutinous rice. Cut the fritters into small pieces, heat them in an oil pan, fry them until crisp, and take them out to control the oil. Cut the cucumber into strips or dice it for later use. Cook the blood glutinous rice, and add appropriate amount of salt, Jiang Mo, pepper, etc. , and stir well. Spread plastic wrap on the sushi curtain. Spread a layer of blood glutinous rice on it and flatten it. Spread the floss, fried dough sticks and diced cucumber on the blood glutinous rice, roll up the sushi curtain and press it tightly. Loosen the sushi curtain and cut the bloody dumplings into two pieces. Delicious and nutritious dumplings are ready.

2. Rice-stick rice balls in Taiwan Province Province: Steam the Thai glutinous rice, black rice and blood glutinous rice needed for rice balls in Taiwan Province Province, stir-fry the mushrooms, spread the cooked glutinous rice on a rice ball board or disposable plastic paper, add your favorite vegetables or meat products, and finally cut them for later use. Simple operation and rich nutrition.

3. Taiwan Province rice balls: Divide the fried dough sticks into small pieces, cut them into small pieces, and make them into rice balls. Slice the fritters, but not too broken. If they are too broken, there will be no graininess. Spiced cooked peanuts are ground into powder. Finally, put the fried dough sticks, pickled mustard tuber, peanut powder and plain pine into a small bowl, soak the glutinous rice in clear water for 5 hours in advance, take it out and steam it for 30-40 minutes until it is cooked. Take a piece of plastic wrap, put a cloth under it, spread steamed glutinous rice on the plastic wrap and press it into a long square. Be quick, don't let it see the air when the steamed glutinous rice is not made into rice balls, so as not to put a fried dough stick on the water and wrap it tightly with plastic wrap.