Exclusive Savory Tangyuan

Cut the lean meat into cubes, add salt, cooking wine, light soy sauce, and cornstarch slurry, mix well and marinate for 10 minutes.

Cut winter bamboo shoots, dried tofu, celery, king oyster mushrooms, and carrots into small cubes, and finely chop the green onions.

Heat oil in a pan, add the diced meat and stir-fry until it changes color, then remove it.

Leave some oil in the pan, sauté the white part of the scallions until fragrant, then add winter bamboo shoots and carrots and stir-fry for a while.

Add the dried tofu, celery, and king oyster mushrooms and stir-fry.

Add the stir-fried diced meat, put in the scallion leaves, add salt and light soy sauce to season, and stir-fry evenly.

Scoop out and let cool.

Put the glutinous rice flour into a large bowl, pour in boiling water in batches while stirring until there is no dry flour, then knead the mixed flour into a smooth dough, cover it, and let it rest for 20 minutes.

Pinch off a small piece of dough, roll it into a ball, and flatten it, then take an appropriate amount of filling and put it inside.

Tuck it in your mouth, and roll it into a ball in the palm of your hand.

Add water to a pot and bring it to a boil. Slowly put the glutinous rice balls into the pot, gently push them apart with a spoon, and stir slightly in the same direction to prevent sticking. After boiling on high heat, reduce to medium-low heat to cook, adding cold water three times during the process. Cook until the glutinous rice balls float entirely, then they are ready to be served.

The outer skin is sticky and glutinous, and the filling is fresh and fragrant.