{"id":13861,"date":"2019-11-11T20:20:28","date_gmt":"2019-11-11T20:20:28","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/glutinous-rice-balls-boiled-in-fermented-wine-jiu-niang-yuan-zi\/"},"modified":"2019-11-11T20:20:28","modified_gmt":"2019-11-11T20:20:28","slug":"glutinous-rice-balls-boiled-in-fermented-wine-jiu-niang-yuan-zi","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/fr\/glutinous-rice-balls-boiled-in-fermented-wine-jiu-niang-yuan-zi\/","title":{"rendered":"Glutinous Rice Balls Boiled in Fermented Wine \u9152\u917f\u5706\u5b50"},"content":{"rendered":"
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Area: Shanghai
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Flavor: sweet
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Introduction:
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This is a famous traditio<\/em>nal Shanghainese snack, which originates in Qing Dynasty, and was then served by the mobile snack stalls. In the 1920s, it became a famous traditio<\/em>nal snack in the Town God’s Temple and was served by Guxingshun, a Glutinous Rice Balls Boiled in Fermented Wine Restaurant. In the 1930s, the Glutinous Rice Balls Boiled in Fermented Wine served by the Chengchang Restaurant near the “Big World” was famous all over Shanghai. For several decades, this dish has been well-loved by people.
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Characteristics: the rice balls are soft, glutinous and al dente and the fermented wine has an intense flavor, sour and sweet and agreeable to the taste. It has the faint scent of sweet-scented osmanthus.
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Ingredients:
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1500g of glutinous rice, 400g of white sugar, 7g of sweet wine yeast and 3g of osmanthus flowers with sugar.
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Cooking Method:
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1. Make fermented glutinous rice by cooking 500g glutinous rice and sweet wine yeast together.
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2. Clean the rest of the glutinous rice and soak the rice in cold water for 1 hour; then clean the rice and drain the water; mash the rice with a stone mortar and sieve the rice with a 10-screen-meshes griddle. And the rice ball batter is finished. And then dry the batter to make glutinous rice flour.
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3. Put the proper amount of glutinous rice flour in a flat round split-bamboo basket. Hold the basket in the right hand and sprinkle water evenly into the flour while holding the bamboo basket with the left hand and push it along a circular arc line. Small balls will come out of the flour and then roll into larger ones. When each ball has a 1cm diameter, the raw rice balls are finished.
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4. Pour 500g of cold boiled water in the fermented glutinous rice and stir with chopsticks to make the fermented glutinous rice soup.
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5. Boil a pot of water, and put the raw rice balls in and cook them thoroughly. Pour the fermented glutinous rice soup in the pot immediately and put in the white sugar and the osmanthus flowers with sugar. Then serve out the rice balls with the soup into a bowl.
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