Trapped heart: rose mung beans are trapped (see below) in moderation.
Exercise:
① Put glutinous rice flour into the pot, add warm water and knead it into smooth dough, and cover it with plastic wrap 10 minute.
(2) Rose mung beans are trapped into small doses and kneaded into balls for later use.
(3) Tear the glutinous rice balls into balls with the same concave size, knead them into a round shape and flatten them, put the rose mung beans into the balls, steam them in a cage for 5 minutes, and take them out with a layer of bread crumbs while they are hot.
(4) sit in a pan and light it. Add salad oil, heat it to 50%, put the glutinous rice balls into the blank, fry them on low heat until crisp, and take out the oil control.
(The size ratio of stuffing to glutinous rice paste is about 1: 1. Steamed dumplings should be breaded while they are hot, or they will fall off easily when fried. )
Rose mung bean stuffing
Ingredients: mung bean1000g, brown sugar 300g, rose sauce 50g, salad oil100g.
Exercise:
① Wash mung beans, soak them in clear water for about 24 hours, take them out of the pot, add appropriate amount of clear water, boil them with strong fire, then boil them with low fire and mash them into mud.
② Wrap the mung bean paste with gauze, rinse it repeatedly with clear water, then put it into a fine cloth bag and filter the water.
③ Put brown sugar and 100g water into a wok, boil until dissolved, then pour in the washed bean paste, stir-fry until it is dry and thick, pour salad oil along the wok, stir well, and add rose sauce to mix well.
Emerald Peanut Tangyuan Raw materials: 250g glutinous rice flour, 50g spinach and 50g clear water.
Trapping: Peanut trapping (see below) is appropriate.
Exercise:
① Remove the old roots and yellow leaves from spinach, wash it, blanch it in a boiling water pot, take it out and let it cool, then put it in a juicer and beat it into juice with clear water for later use.
② Put glutinous rice flour into the pot, pour spinach juice, knead it into smooth dough, and cover it with plastic wrap 10 minute.
③ Peanut stuffing is cut into thumb-sized dices.
(4) Take a piece of spinach dough, knead it into a small bowl with your fingers, and put it in peanuts to wrap jiaozi.
⑤ Put a proper amount of water into the pot and bring it to a boil. After the water is boiled, put the glutinous rice balls into the pot, boil them again, and turn to medium heat. After the glutinous rice balls float, cook for about 3 minutes, and then serve.
If there is no juicer, chop up the spinach and squeeze out the juice by hand. )
Peanut stuffing
Raw materials: 200 grams of peanuts, 0/50 grams of sugar/kloc-,30 grams of lard.
Exercise:
① Stir-fry peanuts in a clean pot with low fire, or bake them in an oven at 150℃ for about 20 minutes until they are crisp, and then dry and peel them for later use.
(2) Put peanuts and sugar into a blender and grind them into fine powder.
(3) Put the beaten peanut powder and lard together, mix them evenly, and put them into a fresh-keeping box for cold storage and molding.
The raw materials for praying for glutinous rice dumplings: 500g of glutinous rice flour, 5g of Jiang Mo, 5g of coriander powder, and appropriate amounts of balsamic vinegar, refined salt, monosodium glutamate, sesame oil and cold boiled water.
Sinking: It is advisable to sink celery shrimp (see below).
Exercise:
① Put 100g glutinous rice flour into a pot, pour boiling water and stir it into snowflake shape.
(2) Pour the remaining glutinous rice flour, add cold water and knead it into a smooth dough, knead it into a round strip, and pull it into a small dose.
(3) flatten the liquid medicine, and put a hollow in the middle and wrap it into a ball, which is the green body for praying for glutinous rice balls.
(4) Take a disc, put carrot slices at the bottom, put the prepared dumplings on it, put it in a cage, cover it and steam for 6 minutes until cooked, and take it out.
⑤ Put Jiang Mo and coriander powder into a bowl, add cold water, balsamic vinegar, refined salt, monosodium glutamate and sesame oil, mix well to make a sauce, and serve with steamed dumplings.
Celery shrimp trap
Ingredients: 200g of shrimp, 0/00g of celery/kloc, 0/5g of coriander/kloc and 0/0g of Jiang Mo.
Seasoning: salt, monosodium glutamate and sesame oil.
Exercise:
① Remove the fascia of shrimp meat, absorb water, pat it flat with a knife, and chop it into mud.
(2) washing celery and tearing tendons; Wash coriander and cut into pieces.
③ Put the shrimp paste, celery powder and coriander powder into a container, add Jiang Mo, refined salt, monosodium glutamate and sesame oil and stir well.