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# Gourmet Tutorial # Children in autumn are the most jealous. Simple and easy to serve after steaming, and it is not greasy to eat for 2 weeks in a row! It's pumpkin dumplings. Autumn is the best season to eat pumpkins. Nutritionist Da Qiao once said that pumpkin is rich in pectin and vitamins, which can strengthen gastrointestinal peristalsis and help food digestion. Children who are usually picky eaters have an appetite, and regular eating can enhance immunity. There are many benefits. Children who are growing and developing must eat more! The following small series teaches you how to make pumpkin dumplings, which are sweet and chewy, and have a Q-shaped taste. It can be made in less than half an hour, which is very convenient and time-saving. Children generally like sweets and glutinous rice. Let's see how Bian Xiao does it!
Pumpkin sweet dumplings
Author: Shi Shang Zhu Yi
Composition:
300 grams of old pumpkin, 400 grams of glutinous rice flour, 20 grams of brown sugar powder, Lycium barbarum 10 tablets, and appropriate amount of water.
Cooking steps:
1. Prepare the ingredients, which can be brown sugar blocks or brown sugar powder. Brown sugar powder melts easily and cooks faster. Pumpkin must be old, fragrant and sweet, and the color is more beautiful.
2. Peel and wash the old pumpkin, cut it into thin slices, put it in a bowl and steam it in a steamer for about 12 minutes. If you can crush it smoothly with chopsticks, it means it has been steamed thoroughly;
3. Put the glutinous rice flour into a big basin and pour the steamed old pumpkin into the basin. Because pumpkin meat itself is rich in water, the distilled water that seeps out must be filtered out and dumped, otherwise the more glutinous rice flour is added, the taste of meatballs will fade;
4. Knead the pumpkin puree and glutinous rice flour into a smooth and soft dough while it is hot, put it in a basin, cover it with plastic wrap and let it stand for a while;
5. Put some cooking oil on your hands, divide the pumpkin dough into several evenly sized dough pieces, then knead them into balls, boil a proper amount of water in the pot, put the balls in the pot after the water boils, and cook them with high fire until the balls surface;
6. At the same time, prepare a pot of cold water, pick up the boiled pumpkin balls and soak them in cold water for a while. This step cannot be ignored. Using the principle of thermal expansion and cold contraction, chew the soaked meatballs.
7. Take another pot, pour half a bowl of water, add brown sugar powder, and cook on low heat until the brown sugar is completely melted and sticky. Turn off the fire, pour in the soaked pumpkin balls, roll them a few times, put them in a bowl, pour the remaining brown sugar water on them, and sprinkle with wolfberry washed with boiling water for decoration.
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Cooking skills:
shopping tips
1. It is not advisable to choose the one with complete appearance, damaged surface, insect pests or spots.
2, and it is best to connect the pulp and the body of the pumpkin, so that the pumpkin is fresh and can be preserved for a long time.
3. Pinch the pumpkin skin with your hands. If the skin is hard and leaves no trace, it means that the pumpkin is ripe, so the pumpkin is sweet.
Picking pumpkins is the same as picking melons. It is best to have frost on the surface, so that the pumpkin is sweet.
In the case of the same size, the heavier the better.
6. The deeper the edge of the pumpkin, the more bulging the melon petals, indicating that the older the melon, the sweeter it is.
7. After the pumpkin is cut, the deeper the golden color, the older the pumpkin, the better. On the contrary, the lighter the color, the more tender it is.