Let's take a look at the practice of rice wine dumplings:
Practice steps
raw material
Tangyuan, rice wine, two eggs, raw flour.
Production method:
1, First of all, we add a proper amount of water into the pot, turn on the induction cooker to heat the water, use the time of boiling water, add clear water into the raw flour, and stir it evenly with a spoon for later use. The raw flour is used for thickening here, and its function is to thicken the raw flour with bright color without turbidity.
2, the egg is broken, the egg white and yolk are separated, and the egg white is evenly beaten with chopsticks. The egg white must be scattered with chopsticks, and there can be no large pieces.
3. After the water boils, pour the dumplings into the pot for cooking, then gently push the dumplings with a spoon to prevent them from sticking to the pot, and cook for about 5 minutes. During cooking, stir the water in the pot with a spoon from time to time to let the dumplings roll to prevent sticking to the pot.
4. Wait until the glutinous rice balls float slowly, then add the rice wine, stir it gently with a spoon, boil the water in the pot again, add sugar to taste, and stir the sugar with a spoon.
5. After the water in the pot is boiled, beat off the floating powder on it, then add the raw flour water to thicken the soup, and thicken it a little. At this time, beat off the floating powder in the egg white, and the foam on the egg white will affect the value of the finished product. If you don't beat it, there will be a lot of floating powder on the soup.
6. Then slowly pour the egg white into the pot (stir it in one direction with a spoon when pouring). After the soup in the pot is boiled, turn off the fire and take it out of the pot. You can sprinkle a little medlar.
Making tips:
1, making rice wine dumplings is mainly cooking dumplings, try to choose smaller dumplings, the finished product is more beautiful.
2. Stir the dumplings from time to time when cooking them until they float, and finally stir them faster when pouring the egg white, so that they are all flocculent.