methods and materials of glutinous rice balls
methods and materials of glutinous rice balls. I believe everyone is familiar with dumplings, which is a traditional food in our country. Many people like to make some dumplings to eat, and they are very delicious. Let's take a look at the practices, materials and related contents of dumplings. 1
Preparation materials of glutinous rice flour, peanut kernels, walnuts, white sesame seeds, brown sugar and lard.
1. Put the peanuts and walnuts in the pot and stir-fry for two minutes, then peel the peanuts.
2. Slice peanuts and walnuts.
3. Add white sesame seeds into the pot and fry until cooked.
4. Add peanuts and walnuts, add appropriate amount of brown sugar and lard, stir-fry evenly, slightly wet, not too dry.
5. After frying, put it in a bowl for later use, so that the stuffing of the glutinous rice balls is ready.
6. Add boiling water bit by bit, and knead the glutinous rice flour into a dough with proper dryness and wetness.
7. Take the appropriate size of glutinous rice balls and knead them, then hollow them out and fill them with stuffing, not too full.
8. Then wrap the stuffing and knead it into a round shape by hand.
9. After cooking, put the glutinous rice balls in boiling water and cook them.
1. When the dumplings float to the surface, they can be fished up and eaten.
methods and materials of glutinous rice balls 2
ingredients: 25g glutinous rice flour, 1g black sesame seeds, 1g pork suet, appropriate amount of boiled water and 5g powdered sugar.
auxiliary materials: 4 red dates and appropriate amount of white sugar.
Steps:
1. Wash and fry black sesame seeds, and then beat them into black sesame powder with a cooking machine.
2. Beat the white sugar into powdered sugar and add it (the white sugar can be put according to your own taste according to the weight of 1/2 black sesame seeds).
3. Select high-quality pig suet, remove the fascia after cleaning, cut it into cubes and add it. By beating, sesame seeds will absorb enough oil and become sticky. (This is a traditional production method. Pig suet must be made in thick plates, and the fascia on the surface should be removed. The dosage is about the same as that of sesame seeds. The amount is large, the quicksand effect is good, the amount is small, and the quicksand effect is poor.
4. Divide them into 8g small round stuffing (small partners who cook lard or butter need to put them in the refrigerator for a little freezing before taking them out for reunion, but don't freeze them into lumps, so they can't break them).
5. Add boiling water to glutinous rice flour and knead it into a smooth dough (the water here needs to be boiled, and you can put it down a little after boiling, but it needs hot water to make glutinous rice flour sticky, so you can control the dosage yourself and knead it while adding it).
6. Then divide into 12g small doses, wrap them with stuffing, and reunite. After wrapping, put them in the refrigerator and freeze them (the frozen glutinous rice balls will be more tough to eat than those wrapped and boiled directly in the pot).
7. Cook dumplings. Add clear water higher than the glutinous rice balls to the soup pot, turn on medium heat, then add red dates and sugar to boil, add glutinous rice balls, cook until the glutinous rice balls float, turn to medium low heat and cook for another 2 minutes.
8. Finished products.
Methods and materials of glutinous rice balls 3
Ingredients: 3g glutinous rice flour, 3g black sesame seeds,
Seasoning: 15g white sugar
1. Stir-fry black sesame seeds, crush them, and mix them with lard and white sugar, with the ratio of 2: 1: 2;
2. Add some water to glutinous rice flour and form dough;
3. It is better to have moderate hardness and non-stick hands, knead into long strips and cut into small pieces with a knife;
4. Knead small glutinous rice balls into balls one by one in the palm of your hand, press a small nest on the top of the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks and put it in;
5. Gradually pinch the socket with your fingers, and then put it in the palm of your hand and gently round it;
6. It is the size of a hawthorn after being wrapped;
7. bring the water to a boil, and cook the wrapped dumplings until they float.