The practice of dumplings, Lantern Festival is a traditional festival in China, also called Yuanxiao, is an essential food on this important day, which means reunion. Different dumplings have different methods and tastes. Here are some practices I have collected.

The practice of glutinous rice balls 1 water mill yuanxiao

Ingredients: glutinous rice flour, bean paste stuffing and clear water.

Specific practices

1, prepare glutinous rice flour and bean paste stuffing, and divide the bean paste into small portions, each of which is round.

2. Prepare a deep mouth plate, pour in glutinous rice flour, throw in bean paste stuffing, shake the pizza plate back and forth with both hands, and wrap the bean paste with glutinous rice flour.

3. Put the rolled bean paste stuffing into cold water with a colander and drain.

4. Quickly pour in glutinous rice flour and continue to shake, so that the bean paste stuffing will be covered with glutinous rice flour.

5. Repeat the above actions five or six times, and finally the rolled Yuanxiao is about the same size as Tangyuan.

6. Boil water in the pot. When the water just boils, pour in Yuanxiao, turn to medium heat and cook until it floats. You can add a little cold water and continue to cook until it floats.

2. Color jiaozi

Green glutinous rice balls: 50 grams of spinach juice and 50 grams of glutinous rice flour.

Tangerine dumplings: 50g carrot juice and 50g glutinous rice flour.

Purple sweet potato dumplings: 50 grams of purple sweet potato paste, 40 grams of milk and 50 grams of glutinous rice flour.

Yellow glutinous rice balls: 50 grams of pumpkin sauce and 60 grams of glutinous rice flour.

Red dough: 60g glutinous rice flour, 65438+ 0g monascus powder, 50g milk.

Specific practices

1. Slice pumpkin and purple sweet potato separately, steam them in a pot, take 50g each, and grind them into mud with a spoon for later use.

2. Add water to half a carrot and beat it into juice. Take 50g carrot juice for later use.

3. Chop 1 spinach, add water to break it, and take 50g spinach juice for later use.

4. Mix pumpkin puree, purple potato puree, carrot juice, spinach juice and glutinous rice flour into dough. Purple sweet potato paste contains less water, so you need to add some pure milk, and then mix the dough with red rice flour, milk and glutinous rice flour to make pink dough.

5. Divide each glutinous rice dough into several small doughs, and then knead them into balls one by one.

6. Rub small glutinous rice balls, sprinkle some dried glutinous rice flour and put them in the refrigerator to eat.

7. Boil the water in the pot, pour it into the colorful jiaozi, and cook until all the jiaozi floats on the water.

8. Cooked jiaozi can be squeezed with condensed milk and sprinkled with dried osmanthus, which tastes sweet.

3. Peanut and sesame dumplings

Ingredients: 200g glutinous rice flour, boiled water160g, white sesame, black sesame, peanut and sugar.

Specific practices

1, white sesame seeds, black sesame seeds and peanuts are fried, crushed with a rolling pin and moved into a spoonful of sugar. I also prepared some bean paste stuffing.

2. Pour boiling water into glutinous rice flour, stir while pouring, and stir until there is almost no dry flour in the basin.

3, start to knead into a smooth dough, you must not use too much force. Cover the dough with plastic wrap at any time.

4. Knead the dough into long strips, and then divide it into several evenly sized portions. This amount can be made into 18-20 jiaozi of medium size.

Take a noodle, you don't need to roll it with a rolling pin, just make a nest with your thumb and forefinger and wrap it with stuffing.

6. Close jiaozi with jaws. The jaws must be closed tightly, and there is no obvious crack.

7. Boil the water in the pot, put the water into the dumplings, cover the lid, and cook over high heat until the dumplings are all floating on the water.

8. Drain the boiled dumplings with a colander, roll a circle of sesame and peanut stuffing one by one, and put them in a bowl.

4, shepherd's purse pork dumplings

Ingredients: glutinous rice flour 150g, boiled water 120g, pork stuffing 100g, shepherd's purse 100g, soy sauce 1 spoon, oyster sauce 1 spoon, salt 2g and onion Jiang Shui.

Specific practices

1. Add soy sauce, oyster sauce, salt, pepper, onion and Jiang Shui into the pork stuffing, and stir to the best condition.

2. Chop the shepherd's purse and blanch it, squeeze out the water, and pour it into the meat and mix well. Add a spoonful of cooked oil and mix well.

3. Add boiling water to glutinous rice flour, stir while pouring, stir until there is no dry powder, and knead into smooth dough. Knead dough can be softer.

4. Take a small piece of dough, wrap it with shepherd's purse and pork stuffing, push it up with tiger's mouth and put it away. There can be no gaps.

5. Boil the water in the pot, put the water in the jiaozi, cook until jiaozi floats, add cold water twice, and wait for jiaozi to float again.

6, put some seaweed, shrimp skin, a little salt in the bowl, scoop into the soup, and add the dumplings to eat.

5, pineapple stuffing Yuanxiao

Ingredients: appropriate amount of glutinous rice flour, 2 pineapples (pulp 1200g), rock sugar 150g, malt syrup 100g and butter 10g.

Specific practices

1. Peel and chop the pineapple and pour it into the pot. Add rock sugar and malt syrup (pineapple stuffing made by adding malt syrup will be more fragrant and better in color). If not, you can use it.

2. Cook over high heat until the water is dry, add a small piece of butter, stir-fry until the pineapple stuffing can hold the group and let it cool.

3. Knead the cooled pineapple stuffing into small balls, the size is according to personal preference, and there is no fixed requirement.

4. Pour the glutinous rice flour into the bowl and wrap the pineapple stuffing with a layer of glutinous rice flour.

5. Then roll it in clear water, take it out quickly, and then throw it into glutinous rice flour and roll it.

6. Repeat this action five or six times, so that the Lantern Festival with pineapple stuffing is ready.

The practice of glutinous rice balls 2 water mill glutinous rice balls

Raw materials:

Dry and fresh water milling powder 1.500g, sand stuffing 1.000g (only 750g of fresh meat is needed).

Production method:

1. Take clean water and grind 250g, knead it into dough with proper amount of water, pat it into a cake shape, put it into a pot when the water boils, take it out when it is cooked, and soak it in cold water. Then put1250g of water mill powder into the jar and rub it with both hands. At the same time, put the cooked clams fished out of the water into the broken powder particles, knead them into powder balls, and cover them with wet cloth for later use.

2. According to the amount of the pulling agent (20 pieces per 500g), knead the pulling agent into a pot shape, add the sand stuffing, and then gradually close the edges, namely, make salty dumplings.

3. After the water boils, put jiaozi into the pot and push it along the edge with a spoon. When jiaozi comes to the surface, add a little cold water and cook for 7-8 minutes. When jiaozi's skin looks black as jade and shiny, it is ripe.

Black sesame sweet glutinous dumplings

Raw materials:

Black sesame stuffing raw materials: black sesame powder 40g, sugar 40g, lard 20g.

100g of water mill glutinous rice ball powder and 85g of warm water.

Production method:

The practice of black sesame stuffing:

1. Put the black sesame seeds in a dry pot and bake them over low heat until cooked. Turn off the fire.

2. After cooling, pour it into a blender and grind it into black sesame powder.

3. Add sugar and lard, stir well, and put it in the refrigerator for more than one hour.

4. Take it out and divide it into six parts and knead it into dough.

Exercise:

1. Pour warm water into glutinous rice dough bit by bit, stir and knead into smooth dough. Bake for 35438+00 minutes.

2. Knead the dough into long strips and divide it into six small portions.

3. Take a small dose, knead it in the palm of your hand, gently pat it flat, slowly knead the dough by hand, add the black sesame stuffing, close your mouth with your hand and gently knead it.

4. Boil the water in the pot, add the green glutinous rice balls, and stir along the edge of the pot with a frying spoon to promote the rotation of the glutinous rice balls so as not to stick to the bottom of the pot. After the dumplings float, turn to low heat and cover the pot to cook. Add some cold water when boiling, cover the pot and continue to cook, add cold water three times, and cook until the dumplings become bigger and softer.

1, how to cook jiaozi?

Gently pinch jiaozi before cooking, and gently pinch jiaozi with clean hands, so that there are slight cracks on the skin, so that jiaozi cooked thoroughly in the pot is cooked inside and outside, will not be pinched, and is soft, smooth and delicious.

After the water is boiled, slowly put the Yuanxiao into the pot, then gently push it away with a spoon and stir it slightly in the same direction to make it rotate several times without sticking to the pot. Cook the Lantern Festival with slow fire for a while. After the Lantern Festival floats, quickly switch to slow fire, otherwise it will let the Lantern Festival roll in the pot and the cooked Lantern Festival will not be cooked. In the process of cooking Yuanxiao, a proper amount of cold water should be added at the same time every time the pot is opened to keep the Yuanxiao in the pot tumbling. After cooking for two or three times, cook for a while, and then you can eat it. Change the water in the kettle after boiling for two or three nights. Because at this time, the Yuanxiao soup in the pot has become thick and greasy. If you continue to eat, it will not only cook slowly, but also be easily caught. Cooked glutinous rice flour in time contains a lot of water. If cooked for a long time, it will go bad. If you cook it after freezing, it will often break the skin and affect the appearance.

If you can't finish the cooked Yuanxiao, you should take it out of the pot in time, put it in clean cold water, cool it and take it out and put it on the plate.

2. How long will it take for jiaozi to be cooked thoroughly?

If you want to cook jiaozi non-stick pan, you have to stir it with a spoon from time to time, and add cold water several times to cook jiaozi. Generally, it takes about ten minutes to cook jiaozi, depending on the heat, but it is not recommended to cook it for too long, otherwise it will stick together.

Boil the water in the pot first, then gently put the green dumplings into the pot and stir with a spoon to avoid sticking to the pot. When jiaozi floats, add cold water and repeat twice. When jiaozi floats, it can be cooked. If you put it in the pot and don't take it out, it will be burnt for too long. If you want to make jiaozi taste better, you might as well cook the soup and jiaozi separately. If it is sweet, add a little sugar to the soup. If it is salty stuffing such as fresh meat, the soup can be richer. For example, vegetables, seaweed and other ingredients can be added to the soup, and the cooked jiaozi can be enjoyed directly in the soup. Before cooking quick-frozen dumplings, if you put them directly into boiling water, the result will be external cooking and endogenous. Should be put in cold water first, so that jiaozi can be filled with cold water, and then put in boiling water, so that it can be heated evenly.

Boil jiaozi in boiling water. After the water is boiled, slowly put jiaozi into the pot, then gently push it away with a spoon, and stir it slightly in the same direction to make it rotate several times without sticking to the pot. Cook slowly and simmer for a while. After jiaozi floats, quickly switch to slow cooking, otherwise jiaozi will keep tumbling in the pot, and the cooked jiaozi will be uncooked.

3. The heat of glutinous rice balls

Heat: 3 1 1 kcal (100g)

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China with a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of getting together to eat jiaozi in the morning of the Spring Festival.

Ningbo Tangyuan is made of refined white rice flour with lard, sugar and black sesame powder as stuffing. Jiaozi is thin and smooth, white as sheep fat, shiny, smooth and delicious.

Nutritional value: Tangyuan has different nutritional contents due to different fillings, but most of them are made of glutinous rice flour, which is not suitable for digestion and eating.

Applicable people: the general population can eat it.

Diabetic patients are forbidden to eat; Children, the elderly and people with weak digestive ability should not eat more.