Wine-stuffed meatballs are a delicious and nutritious traditional Chinese dessert that is loved by people for its unique taste and sweet taste. Here's a detailed look at how to make a delicious sake-stuffed meatball, with specific steps and do's and don'ts to help you make this dessert easy.
1. Prepare materials
Glutinous rice flour: Choose high-quality glutinous rice flour, you can't use other types of flour instead.
Winemaking: Choose fresh wines, preferably made by yourself, for a better taste.
Red dates, longan, wolfberry: add in moderation to increase the taste and nutritional value.
Rock sugar: Add an appropriate amount of rock sugar according to personal taste, and brown sugar can also be used instead.
Water: Add to an appropriate amount to dilute the brew and adjust the humidity of the meatballs.
Edible oil: Choose odorless edible oil, such as corn oil, rapeseed oil, etc., which is used to lubricate the mold and prevent the balls from sticking.
2. Make wine-stuffed meatballs
Prepare a large bowl, pour the glutinous rice flour into the bowl, add an appropriate amount of warm water, and stir well with chopsticks until the glutinous rice flour completely absorbs the water and presents a soft dough shape. Pay attention to the temperature of the warm water should be moderate, not too hot or too cold, so as not to affect the taste.
Rinse the red dates, longan, and wolfberries with water, and then cut them into small pieces with a knife for later use.
Put the cut red dates, longan, and wolfberries into the dough and gently knead them with your hands so that the ingredients are evenly distributed in the dough.
Take a small piece of dough, roll it into a small ball with your hands, and gently flatten it into a small round cake. Repeat this step until the dough is all rolled into small balls.
Sprinkle a thin layer of glutinous rice flour on top of the rolled balls to prevent sticking.
Prepare a steamer or steamer, and put the kneading balls into the steamer basket and arrange them neatly. Be careful to keep a certain distance between each small ball to avoid sticking together during the steaming process.
Put the steamer basket in the pot, add an appropriate amount of water, then cover the pot and start steaming. It can be cooked after about 10-15 minutes of steaming over high heat. The specific time depends on the size of the meatballs and the power of the steamer.
During the steaming process, the soup base can be prepared. Pour an appropriate amount of liquor into a pot, add an appropriate amount of water and rock sugar, and slowly heat over medium-low heat until the rock sugar is completely dissolved. Pay attention to stirring constantly during the heating process to avoid sticking to the pan.
When the meatballs are steamed, take out the steamer and place the meatballs in the soup base to soak for a while to allow them to fully absorb the aroma and sweetness of the sake. Note that the soaking time should not be too long, so as not to affect the taste. Generally, soak for 5-10 minutes.
Finally, remove the soaked sake meatballs and put them on a plate and enjoy. You can also add an appropriate amount of fruit chunks or juice according to your personal taste to increase the taste and nutritional value.
3. Precautions
Pay attention to hygiene and avoid contamination during the production process. All materials and utensils should be cleaned in advance and ensure that there are no impurities and odors. In particular, dried fruit materials such as red dates, longan, and wolfberries should be soaked and cleaned with water in advance to remove dust and impurities on the surface.
When kneading the dough, pay attention to the speed and strength, not too fast and not too much, so as not to affect the taste and texture. At the same time, it is also important to pay attention to the humidity of the dough, not too dry or too wet, and to maintain the appropriate softness.
When rubbing small round balls, pay attention to the uniform size, not too big or too small, so as not to affect the taste and aesthetics. At the same time, it is also important to pay attention to the thickness of the small round balls, which should not be too thick or too thin, and maintain the proper thickness and texture.
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