Nowadays, there are indeed many ways to eat zongzi. Colorful dumplings are a novel way to eat them. Purple sweet potato dumplings are also one of them, which can be divided into purple sweet potato fillings and purple sweet potato dumpling skins. Purple sweet potato filling is very simple. Just use purple sweet potato as dumpling filling and add some carrots and mushrooms to wrap it up. Purple sweet potato dumpling skin is made by squeezing out the purple potato juice and pouring it on the living noodles, so that the color of the dumpling skin will change to blue-purple.
How to make purple sweet potato dumplings
Ingredients: dumpling filling
Carrot, chives, oyster mushrooms
Dumpling skin: wheat flour water
Cooked purple sweet potato puree with a little salt
How to make purple sweet potato dumplings
Food recipe caloric value: 2103.8 (calories)
Main ingredients 250g dumpling filling, 20g oyster mushrooms
Method/process
1. Wheat flour, water, purple sweet potato puree, a small amount of salt, and clumps, let stand for 30 minutes
2. Knead the batter for thirty minutes. During this time, prepare the dumpling fillings, chop the oyster mushrooms into pieces, and mince the meat
3. Grate the carrots and mix in the chives
4. Stir everything, add salt and other seasonings
5. Roll the batter into long strips and cut into small pieces
6. Take a piece of bun skin and roll it out< /p>
7. Wrap the carrot dumpling fillings in as beautiful a way as possible
8. Wrap them all and put them into the pot and cook them.
Purple sweet potato dumpling wrappers
Materials
3 purple sweet potatoes
Multiple dumpling wrappers
White sugar Proper
How to make dumpling-wrapped purple sweet potato cakes
1. Peel and slice the purple sweet potatoes, steam them until soft, mash them into puree, and stir in a certain amount of white potatoes while they are hot. granulated sugar.
2. Put a certain amount of purple sweet potato puree into the dumpling wrapper, wrap it well, and roll it into a tortilla. It will be okay if it breaks. The purple sweet potato puree is relatively dry and has no effect
3. Add a small amount of vegetable oil to the frying pan, add the purple potato pancakes and fry slowly over low heat. Turn over after frying one side
4. Remove from the pot, plate and eat while hot
Fresh vegetable and fruit minced stuffing, hand-made minced stuffing is delicious and has another taste. Of course, if you want to do it the lazy way, then you can use a juicer to squeeze the vegetable juice and knead the dough.
For example: carrots, peppers, lettuce, or broccoli mixed with carrots. Milky white: Don’t mention it, just ordinary white flour. Black: add black rice flour or black sesame flour.
Dark brown: Add udon noodles. Light yellow: Add cornmeal. Orange: Add carrot juice. Emerald color: add vegetable juice or celery juice, etc.
Blue-purple: Add purple cabbage juice. Dark blue: add grape juice, remember: skin is required, do not add grape juice together, otherwise the dumplings will be sour
Light yellow: add egg yolk liquid. Blue-white: Add raw egg green liquid. Coral: Add tomato juice. Hotan Inky Color: Add green bean juice. Bright red: Add strawberry juice. Light brown color: add potato juice. Amethyst color: Add winter melon juice
The important thing about colorful dumplings is the skin. Choosing a better color should not only be beautiful but also healthy and nutritious. The key to colorful dumplings is to add different colors of flour, vegetable juice or fruit juice to the white flour used to make dumpling wrappers to show bright colors and make the dumpling wrappers look very beautiful. At the same time, after adding other ingredients, the dumplings are even more nutritious. And dumplings of different colors have different tastes. There are several ways to make vegetable juices: one is to use a juice machine; the other is to keep the vegetable juices and add them to the flour when chopping the dumpling fillings; the third is to go to the market Buy existing vegetable juices and add them to the flour. However, it is recommended to use the first two methods as much as possible, which not only ensures the freshness of vegetable juices, but also ensures all-round digestion and absorption of nutrients in vegetables and fruits, and can also prevent the intake of food preservatives.