Region: Anhui snacks

Technology: boiling boil stew stew stew method

Mixed soup wine with Lanterns preparation materials: 2500 grams of glutinous rice, 1600 grams of sugar, honey, 500 grams of rice wine wine brewing, 25 grams of sugar cinnamon, hawthorn stuffing, bean paste stuffing, sesame sugar filling, five kernel stuffing 250 grams each.

The introduction of mixed soup and wine with dumplings: "mixed soup and wine with dumplings" was created in 1930 by the Bengbu City, West Traveling Art molasses Jiang Er Lantern Shop. Jiang Er originally operated two snacks of cold water-boiled Lanterns and Sweet Wine Stuffing, and once because the Lanterns were boiled and broken, in order to avoid losses, several bowls of wine stuffing were poured into the Lanterns, and the result was that customers were attracted by the strong aroma of the wine. The owner then improved, and became famous.

Characteristics of the mixed soup and wine rice crackers:

The soup is cherry-colored, with honey and osmanthus aroma in the wine aroma. The texture is soft and sticky, and the fillings are varied and flavorful.

Teach you how to do mixed soup wine with dumplings, how to do mixed soup wine with dumplings

1. Wash the glutinous rice, put it into a basin with water and soak it for 36 hours (48 hours in winter, 24 hours in summer, with 3-4 water changes in the middle), and wait for the rice to rise when it develops, pick it up and wash it with water once, and then grind it into a rice syrup paste. Put the paste into a cloth bag, squeeze out the water, into the wet rice flour. Pan into the sugar 100 grams stir-fried to dark brown incense, quickly add 100 grams of boiling water, stir-fried into sugar color.

2. Copper (or aluminum) pot on the fire, put 1250 grams of cold water, and put the remaining sugar, burned until the sugar dissolved boiling, add honey, wine, sugar cinnamon and sugar color slightly stirred. 750 grams of wet rice flour into a pot, add water to make a thin paste, along the pot around the slow dripping into the pot, while dripping and stirring, boiling into a thin paste, that is, into the wine mixed soup, micro-fire heat preservation.

3. Wet rice flour with a little water, kneaded to viscous when made into each 37.5 grams of agent 50, respectively, wrapped into a filling, pinch tightly into the mouth of the Lantern. The four kinds of fillings are kneaded into four shapes, boiled in a pot, and fished into the mixed soup. When serving, each bowl contains 250 grams of stick soup and a variety of fillings of the Lantern (4 per bowl).

The production of mixed soup with wine rice crackers essentials: Cooking rice crackers should be boiling water in the pot on a high flame, add one or two cold water in the middle to maintain a slight boil, and cook until the surface of the water to float for the appropriate.

Note 1. bean paste filling: wash the red beans, put into the pot to cook, with copper wire Luo sieve rubbed into mud, remove the residue skin. The fine sand into a cloth bag, squeeze out the water, into the pot, 500 grams of red beans plus 500 grams of sugar, 200 grams of cooked lard, sesame oil 50 grams of the proportion of good, fried until thick that is.

2. Hawthorn filling: make the hawthorn cake into mud, according to the ratio of hawthorn and sugar 2:1, mix it well and it will be ready.

3. Sesame Sugar Filling: Sesame kernel is sautéed in a pot until light golden brown, crushed, and then mixed with 500g of sesame kernel plus 1000g of sugar and 25g of cooked flour, and blended well.

4. 5 kernel filling: 1050 grams of 5 kernel filling containing 100 grams of walnuts, 100 grams of sesame seed kernels, peanut kernels 150 grams of sweet almonds 50 grams of melon seeds 50 grams of kernels, 60 grams of sesame seed oil, 25 grams of cooked flour, 15 grams of green and red threads, sugar 500 grams of the proportion of the above ingredients are made into a crumbled grain, and then put together and mix well into the end.