Raw materials: 1100 grams of top quality glutinous rice, 50 grams of black sesame, 100 grams of fine white flour, 100 grams of lard, 25 grams of rock sugar, 500 grams of sugar, orange red (red orange preserves). Practice is as follows:

1, 1000 grams of glutinous rice clean, soak in water for two days (spring and fall every 8 hours to change the water, summer every 4 hours to change the water to prevent the glutinous rice acid), the glutinous rice ground into a fine powder into a cloth bag to drain the water.

2. Take the remaining glutinous rice, wash it and soak it in warm water to soften it for use.

3, the black sesame seeds with the fire fried into a fine powder, and fried into a golden yellow fine white flour mix. The lard tear off the oil skin cut into fine dice, the orange red cut into granules, will be crushed rock sugar. Mix all the above ingredients with sugar to form a filling, and divide into 20 round filling centers.

4. Knead and moisten the glutinous rice flour paste (add water to the paste if it is too dry) and divide into 20 equal parts. Wrap one filling with each portion of flour paste, shape into a rounded hemisphere, and evenly coat the top layer with softened glutinous rice.

5. Steam the dumplings in a steamer basket over high heat and serve hot or cold.

Meat dumplings

Raw materials: appropriate amount of glutinous rice, rice, lean meat, soy sauce, pepper, cooking wine, ginger, cauliflower, scallions.

1, glutinous rice and rice mix, soak 1 ~ 2 days, with the mill into the cloth bag fine grinding suspension slurry made of glutinous rice flour.

2, in the pot pour a little oil, oil seven mature when the next minced meat stir-fried, add soy sauce, pepper, cooking wine, ginger, flavored after the pot on the plate.

3, cooked minced meat to cool, add the appropriate amount of raw minced meat, minced winter vegetables, chopped green onions, mix well and then into the refrigerator to freeze, cut into small pieces for the filling.

4: Knead the flour with ice water, take a small piece and flatten it, then pack it into the filling and knead it.

5, the dumplings into the pot to cook, the fire should not be too strong, see the dumplings floating on the surface of the water, that is, fish out.

6, in the bowl into the appropriate amount of soy sauce, pepper, monosodium glutamate, lard, green onion, etc., rushed into the soup, will be fished out of the dumplings into the can.

Pulling the silk small dumplings

Raw materials: 300 grams of glutinous rice flour, 300 grams of sugar, 25 grams of lard, green and red silk, cinnamon, melon seeds, sesame seeds, a little bit of sugar thinning, 50 grams of cooked noodles, peanut oil 750 grams (consumed 100 grams). Practice is as follows:

1, the green and red wire chopped with lard, sugar 150 grams, cinnamon, cooked flour, sugar, melon seeds and other ingredients and crystal filling.

2, and good filling pressed into 3 mm thick slice, cut into 3 mm square dice, dipped in water into the glutinous rice flour with a dustpan shaking, repeated 3 times that is into the raw dumplings.

3, in the frying pan into the peanut oil, burned to six mature, into the dumplings and use chopsticks to spread.

4, put the casserole on the fire, inject a little water, into the sugar 150 grams, stir-fried to golden brown into the dumplings, off the fire upside down, sprinkled into the green and red silk, sesame seeds, etc. that is

The production of the Lantern Festival and the food method:

Southern people to do the Lantern Festival, the first will be the glutinous rice flour with water and into the skin, and then will be filled with the package; the northern people to do the Lantern Festival, first of all, fillings pinched into a uniform small ball, placed on a dry glutinous rice flour spread, and then wrapped. Placed in the basket with dry glutinous rice flour constantly shaking, from time to time to add water to make the filling sticky more and more glutinous rice flour, until the size of the right. The size of the dumplings varies, from as large as walnuts to as small as soybeans.

There is also a technique to cook the dumplings: pinch them gently. Before the pot, the hand gently pinched currant, so that it is slightly cracked, so that the cooked currant, inside and outside easy to cook, soft and smooth and delicious.

Boiling water. When the water in the pot boils, put in the currant, use the back of the spoon to gently push it away, and let the currant rotate a few times, so that it doesn't stick to the bottom of the pot.

Cook over moderate heat. After the curry is cooked in the pot until it floats, it should be quickly switched to a gentle fire, otherwise, the curry is constantly turned, the heat is not uniform, and the outside is cooked and the inside is hard and not tasty.

Dot cold water. Lanterns into the pot, each open should point into the appropriate amount of cold water, so that it seems to roll non-roll state. Open two or three times, and then cook for a while, you can fish out to eat. Cooked in this way, the soft texture of the Lantern, sweet and savory. In addition to boiled food, there are a variety of ways to eat:

Fried Lanterns If the raw Lanterns, the Lanterns can be glued to the egg white, and then put into the pot to fry. This way, the fried snacks have egg flavor. Frying should be constantly turning, so as not to fry impermeable uneven. When deep frying the snacks, sometimes the snacks in the frying pan suddenly burst splash injury phenomenon. Such as in the snacks before the pot with a needle in the snacks on the two small pinhole, you can prevent this phenomenon from occurring. In addition, the frying should use a small fire to warm oil, so that the fried snacks sweet and savory, crispy skin in the glutinous.

Pulling the threads of the curry, fry the curry and set aside. Slip the bottom of the pot with cooking oil, add sugar and water, boil over a moderate fire into a sugar thin, when the sugar thin bubbles are yellow, put the fried curry, stir with the sugar thin, quickly out of the pot, eat while hot, just like the gold beads entangled silk, interesting.

Dressed Lanterns Sesame seeds are fried and crushed, put into the pot of boiling thick sugar paste, and then poured into the fried Lanterns to roll and stick uniformly, out of the pot on the plate, one by one, without sticking to each other, cold food, hot food is suitable.

Steaming Lanterns Steam the Lanterns on a greased porcelain or metal plate, steam them, and then sprinkle them with sugar. It's easy to do and tastes delicious.

Baked Lanterns Put the Lanterns into a metal plate with a base of oil, and put the plate into the oven, bake until the color is golden, cooked through, take out the plate, and eat with sugar, the taste of sweet and fragrant.