1. Glutinous rice dumplings composition 100

On the afternoon of February 11, grandma was sitting on a chair with a large and round basin in front of her, preparing to make glutinous rice dumplings. I was very curious, so I squatted next to it and watched what grandma did.

When she started to make it, grandma rolled up her sleeves, first put half a pot of glutinous rice flour in the basin, then poured boiling water into the flour, and then used her hands to separate the washed flour and the water that had not been washed. Knead the powder together. Because the water was too hot, the powder washed into the water also became very hot. While kneading, grandma took out her hands from time to time, shook them on the basin, or wiped them on a cold towel, as if to remove the heat from her hands. , and then continue kneading. Those big hands kept rubbing the glutinous rice flour up and down, left and right, as if they were dancing, it was great. After a while, the flour was tightly united and turned into a pile of glutinous rice. I thought this was good, but grandma continued to knead it. At this time, maybe the flour was no longer hot, and grandma didn't throw away her hands, but because she used a lot of force Rubbing, beads of sweat appeared on grandma's face. I asked grandma: "Why do you still knead it? It's already sticky?" Grandma said with a smile: "No, it's not very sticky. It will loosen when you knead the dumpling. What if If you don't continue to knead it, it will form into a ball. It will taste very rough, not smooth when chewed, and not delicious. "Then when can it be kneaded?" I am very curious. "You have to wait until the rice balls become firm when kneaded and cannot be spread apart." I didn't know what it felt like to be firm and wanted to try it. Grandma said that I was weak and the rice balls were too big to be kneaded, so she immediately That's fine, I might as well wash my hands quickly and help her make the dumplings.

After washing her hands, grandma divided the kneaded dough into pieces. She used her thumbs to shape a small piece of dough into a bowl, feeling like she was kneading plasticine. Then put a small spoonful of bean paste in the "bowl", and then wrap the bean paste little by little with the dough ball next to it until it is completely covered. Finally, use the palms of both hands to round the bean paste, and there you have it, a cute In this way, glutinous rice dumplings were born in grandma's hands. Seeing my grandma's relaxed look, my hands felt so itchy. Before grandma could say anything, I couldn't help but grab a dough ball and imitate grandma's example of squeezing the "bowl". It felt like she was squeezing plasticine. This is what I'm best at. Yes, after a while, the bowl took shape, then I put in the bean paste and started to wrap the bean paste. I wrapped it bit by bit very carefully, but I don’t know what happened. My dough was not big enough to cover it all. Bean paste, grandma said that my bowl was too thick and there was too much bean paste, so I couldn’t wrap it up. I had to remove a little bean paste and wrap it again. This time I barely managed to wrap it, but in the end there was only a very small part of the seal. I don't care if it's a little less powdery, just cover it up. Then I started to roll it into a ball. It was okay if I didn't roll it. But when I rolled it, the bean paste was suddenly broken and the bean paste was squeezed out. I took another piece of flour to fill it, but I didn't expect it to be filled. The lumps and the original dough just refused to stick together, and they deliberately bullied me. As soon as I rubbed them, they separated. At this time, grandma had already made dozens of them, but I couldn’t finish any of them. After my last effort failed, I said angrily: “I won’t do it anymore,” and then threw the glutinous rice balls in my hands into my face. pot. "Don't worry, you have to do this slowly. When I was young, it took me several days to learn how to do it." Grandma said while doing it, "Hey, I am an impatient person. Seeing my grandma doing so well, I am really envious."

In the evening, the glutinous rice dumplings were steamed, and I tasted one. Wow, it was smooth, sweet, so refreshing, so delicious. I told my grandma: next time I make dumplings, I must learn to do it. 2. The end of the essay about gourmet glutinous rice dumplings

Warm water or boiling water is fine, as long as it is not too hot.

Glutinous rice flour is fine, as long as it can be made into glutinous rice balls, there is no need to knead it like making steamed buns. The taste of glutinous rice balls has a lot to do with how the glutinous rice flour is made. Buy the kind of water-milled glutinous rice flour, dry grinding will not taste good.

Don’t make it too soft, otherwise it will easily burn in the pot. The noodles are similar to steamed buns. If you are making pure glutinous rice balls without sinking, you can leave them for a while after mixing the noodles, so that the glutinous rice noodles will become softer and taste better. But be careful not to leave it for too long, or it will become sour.

The preparation of glutinous rice balls is very simple, just take a small ball of dough and roll it into a round shape with your hands. If you want to make a filling, use bread to fill it and then roll it into a round shape. 3. Composition on making meatballs

I am now a sixth grade student. As I grow up, many interesting things have happened. Among them, my mother and I made glutinous rice together on Women’s Day. The meatball thing is something I can’t forget.

It was March 8th Festival last year. I finished my homework early and went to help my mother cook as usual. I found that my mother was making my favorite glutinous rice balls. I was so happy that I jumped up and down. It was so good! I quickly put on my apron, rolled up my sleeves, and started working impatiently.

I first smeared egg white on my hands, and then used my fingers to grab the glutinous rice, but the glutinous rice seemed to be able to escape, always slipping out of my hands, which made me anxious! I alternately squeezed the glutinous rice with both hands and shaped it into small balls. I used all the skills I learned in the clay sculpture class. However, the meatballs made by my mother were as big and round as ping pong balls, and my meatballs were small and flat. I cried sadly.

My mother comforted me and said: "Don't be anxious, just work hard, remember practice makes perfect." As she spoke, my mother began to demonstrate seriously.

I saw her grabbing a ball of glutinous rice with one hand, and taking turns to squeeze the glutinous rice with both hands. After pinching it dozens of times, a small ball prototype came out, and then she used both palms to squeeze the glutinous rice. Gently roll the glutinous rice ball until it becomes a smooth and round ball, and finally put it gently into a flat plate. I carefully observed my mother's every move over and over again, pondered carefully, and slowly found the trick.

It turns out that the strength of your hands is very important. You need to be patient and gentle to pinch it just right. I succeeded! The messy balls of glutinous rice were slowly turned into beautiful "ping pong balls" by me, the "magician".

After the meatballs are put into oil and fried, they turn into golden lion heads, which makes people drool. In the evening, I ate these fragrant and crispy meatballs, and I understood a truth that my mother often told me: Nothing is difficult in the world, as long as there are people who are willing.

Through this incident, I not only learned how to make meatballs, but also always reminded me to be patient in everything. This is really something I will never forget. 4. A composition on making glutinous rice balls

Making lanterns

Today is our country’s traditional festival - the Lantern Festival. On this day, people will set off fireworks, guess lantern riddles, and *** Eat Lantern Festival, get together as a family, and celebrate the festival, and my family is no exception. No, my mother and I are preparing to pack Yuanxiao.

This year’s Lantern Festival glutinous rice balls are a little different from those in previous years. My mother and I made sweet and delicious chocolate glutinous rice balls. First, we mixed the dough with warm water and glutinous rice balls powder. At the beginning, I didn’t know how to use warm water to mix the glutinous rice balls with glutinous rice balls. flour, a lot of flour was wasted in vain. After making the dough, break the dough into equal-sized pieces and set aside. Then chop the chocolate, flatten the dough, and wrap the chocolate directly in the middle. You can also add snacks such as raisins. When I seal the mouth of the glutinous rice balls, I don't Be careful, the belly of the dumpling has a big hole like a pomegranate in August. I hurriedly took some dough to "sew up the wound." After learning the lesson from last time, my movements became much more flexible. After a while, my mother and I wrapped After the glutinous rice balls are ready, "throw" the glutinous rice balls into the pot one by one to cook. Ten minutes later, the glutinous rice balls were cooked. I watched my mother scooping up the glutinous rice balls eagerly. I wanted to swallow all the glutinous rice balls in the pot. When the glutinous rice balls were brought to me, I quickly ate one. It was sweet and delicious. I Close your eyes and enjoy the glutinous rice balls quietly, and the sweet taste slowly flows into your heart...

After eating the sweet glutinous rice balls, my mother and I went to the street to "make lanterns" ", our first stop

is Xinhua Bookstore, where a lantern riddle guessing activity is being held. Those who guessed correctly were ecstatic, with excited smiles on their faces, and murmured words to claim their prizes; those who did not guess correctly were Frustrated, I looked around, hoping to find the answer. I looked at the lantern riddles and suddenly felt like my head was spinning. I couldn’t guess any of them! I had no choice but to leave Xinhua Bookstore with regret.

Our next stop was Longchuan Square. When we arrived at Longchuan Square, we saw a sea of ??people. Everyone had a happy smile on their faces. Some set off fireworks, some carried their own lanterns, and some There are fresh and elegant lotus lanterns, powerful tiger lanterns, and naughty and cute rabbit lanterns... What I am carrying is a cute frog lantern. Its whole body is made of paper, and its body is green. Its hands and feet are okay. Activities are so fun! In addition to carrying lanterns, more people are doing the same thing - setting off Kongming lanterns. The sky is full of Kongming lanterns flying into the distance like elves with wings. It's so beautiful! We were also infected by the atmosphere and bought a purple Kongming Lantern. We took out the Kongming Lantern, took out the fuel, carefully "served" it, fixed it and ignited it, and then let it fly after the Kongming Lantern slowly expanded. Watching the Kongming Lantern flying farther and farther, I silently made a wish in my heart, hoping that the motherland would prosper and prosper.

At night, I saw the Kongming Lantern in my dream. It flew to our campus and told me: "Your wish has come true, and the motherland will definitely be better!" 5. With the dumpling maker 600-word essay

Tangyuan is grandma’s specialty snack and also my favorite. Once, I saw my grandma making glutinous rice balls. I also washed my little hands and followed my grandmother's example to wrap them. First, I took some reconciled glutinous rice balls, put them in the palm of my hand, and kept rubbing them with both hands to form a small ball. Then I made a nest in the center of the small ball and shaped it into a small bowl. , scooped another spoonful of glutinous rice dumpling filling into the "small bowl", and then pinched the "small bowl" together. But I put too much stuffing, and I couldn’t pinch it. The glutinous rice dumpling stuffing was like a little troublemaker. When I pinched one side, it came out from there. I pinched that side, and it came out again. This side is exposed. Finally, when I got angry, I squeezed it hard and the glutinous rice balls closed, but it became a "big painted face". I was not discouraged, so I took another glutinous rice dumpling and made it again. This time I learned the lesson from last time and put in a little less stuffing. Finally, I kneaded the glutinous rice balls together. I gently rolled the kneaded glutinous rice balls into balls. ah! This time it's finally done. Then, two, three, four... looking at these white and fat glutinous rice balls, I felt indescribable joy.

The glutinous rice balls are wrapped. Grandma put the dumplings into the pot and cooked them. After a while, bowls of steaming dumplings were ready.

In fact, my favorite thing to eat is solid glutinous rice balls without fillings. My grandma will always make a bowl for me and dip them in sugar. They are fragrant and sweet and extremely delicious.

Grandma said that glutinous rice balls are not only delicious, but also very meaningful. Because these glutinous rice balls float and sink when cooked in the pot, they were first called "Floating Yuanzi" and later renamed Yuanxiao. The Lantern Festival symbolizes family reunion, and eating the Lantern Festival symbolizes family happiness and reunion in the new year. After listening to it, I like glutinous rice balls even more. 6. Composition - "Making Tangyuan", how to write

I learned to make Tangyuan

Tonight, my grandma asked me to make Tangyuan with my mother. I said unhappily: " "I can't make glutinous rice balls." Grandma and mother said in unison: "We can teach you how to make glutinous rice balls." "Really?" I said happily, "Of course it is true."

Mom first brought a big basin, poured glutinous rice flour into the basin, and then stirred it with warm water. Grandma took a small ball of glutinous rice flour, rolled it into a ball, stuffed a little stuffing into it, and then Rub it, it’s done. ah! It's big and round. I really want to take a bite to satisfy my craving.

I saw my grandma and mother doing it so beautifully, and I thought: It would be great if I could be as beautiful as them.

At this time, my father walked out of the study and saw us making glutinous rice balls and said: "Hey, you are making glutinous rice balls! Daughter, can you make glutinous rice balls? It seems that you can't. "I said, "Of course I will. I will show it to you in the study." Dad said, "Okay." After that, Dad entered the study. I picked up the glutinous rice flour and started making it. I thought glutinous rice balls were easy to make, but I knew they were so difficult. Either they couldn’t be rounded or they fell apart. *** I simply grabbed a small ball, rolled it into a small bowl, and then put it in. Put some stuffing, I wanted to close the glutinous rice balls, but I couldn't close them. Grandma saw it and said with a smile: "You are doing it wrong. You should use the palm of your left hand and the fingers of your right hand to make the circle." I followed what grandma said. Do it, ah! When it was done, I showed it to my father. My father praised me and I felt very sweet.

Later, my grandma taught me how to make glutinous rice balls into "chickens, ducks, ingots" and other gadgets, which was so fun! This night, I gained a lot and learned another craft. How happy I am! 7. How to start an essay about making glutinous rice balls?

Glutinous rice balls are a traditional folk snack in my country. Eating glutinous rice balls has a special meaning. It represents reunion, and also represents the meaning of growing one year older after eating glutinous rice balls.

Tangyuan is a traditional folk snack in my country. Eating glutinous rice balls has a special meaning. It represents reunion, and also represents the meaning of growing one year older after eating glutinous rice balls.

Today is another day for making glutinous rice balls. I was so excited that I couldn't sleep and was eager to try. Get up early. I asked my mother when I could make glutinous rice balls, and she said it would be in the evening. I'm looking forward to it. I finally looked forward to after dinner.

"Start making glutinous rice balls." Mom said to me. We have prepared materials and supplies: there is glutinous rice flour. Two plates. A large basin and a basin of boiling water. First, we pour the glutinous rice flour into the basin. Then add appropriate amount of boiling water. Stir continuously with chopsticks. After reaching a certain level. Just knead it repeatedly with your hands. The more you knead it, the softer the glutinous rice dough will become. The more resilient. This makes it easier to knead and tastes better. After a while. The glutinous rice balls are ready.

Next. It's time to make glutinous rice balls. I started by rolling the glutinous rice balls into strips. Divide into small pieces and shape into glutinous rice balls. I rolled the glutinous rice balls into big ones for a while, and then I rolled them into small ones for a while. Looks uneven. Although the glutinous rice balls I made didn’t look good. But I'm also happy. Because I heard it doesn’t affect the taste.

After that. My dad and I started making it again using the remaining glutinous rice flour. Huh. Why does it feel a little weird? Glutinous rice flour always fails to form into a ball and has poor stickiness. Always spread out. What is the reason? My father and I compared the differences in the two production steps and found out the reason. It turns out that the temperature of the water just added was not high enough. This is why the glutinous rice balls are not sticky. Dad quickly heated the water. Then add it to the glutinous rice balls. Unfortunately it was too late. Still not as ideal as before, but a little saved. All has been done. So it can't be wasted like this. Others say failure is the mother of success. And this time we can say that "success is the father of failure."

The next morning. I just woke up. I smelled a strong fragrance. I quickly got up to see what was so attractive. It turned out that my mother was cooking glutinous rice balls, and I couldn't care about anything else. I quickly filled a bowl and ate it with relish. I had one bowl after another, my appetite was whetted, and finally, I couldn't hold it any longer. I could only watch the dumplings helplessly. I want to swallow all the glutinous rice balls... 8. Please describe the glutinous rice balls, preferably longer

Yuanxiao (rice glue ball) is "glutinous rice balls", which are balls made of glutinous rice flour and other raw materials On the fifteenth day of the first lunar month, Yuanxiao is eaten. As a food, "Yuanxiao" has a long history in our country.

In the Song Dynasty, a novel food eaten during the Lantern Festival was popular among the people. This kind of food was first called "Fu Yuanzi" and later "Yuanxiao". Businessmen also euphemistically called it "Yuanbao".

Yuanxiao is stuffed with sugar, roses, sesame, bean paste, cinnamon, walnut kernels, nuts, jujube paste, etc., and is wrapped into a round shape with glutinous rice flour. It can be meat or vegetarian and has different flavors. It can be cooked in soup, fried or steamed, and has the meaning of happy reunion.

Shaanxi glutinous rice balls are not wrapped, but rolled in glutinous rice flour. They are either boiled or deep-fried, heated and made round and round. There are many ways to eat Yuanxiao, including boiling, stir-frying, deep-frying, steaming, etc.

If the solid Yuanxiao is cooked with fermented rice wine, sugar and sweet-scented osmanthus, it will have a unique flavor and is a good supplement. When southerners make "Yuanxiao", they first mix glutinous rice flour with water into a skin, and then "wrap" the stuffing; when northerners make "Yuanxiao", they first knead the stuffing into uniform balls and place them on a bed covered with dry glutinous rice flour. Keep shaking the radish basket, and add water from time to time to make the stuffing adhere to more and more glutinous rice flour until it is the right size.

The sizes of "Yuanxiao" vary, the big ones are like walnuts, and the small ones are like soybeans. There are also tips for cooking "Yuanxiao": pinch gently.

Before putting it in the pot, gently squeeze the "Yuanxiao" with your hands to make it slightly cracked. The "Yuanxiao" cooked in this way will be easy to cook inside and outside, soft and delicious. Under boiling water.

After the water in the pot boils, add the "Ruanxiao" and gently push it open with the back of a spoon. Let the "Ruanxiao" rotate a few times to prevent it from sticking to the bottom of the pot. Bring to a simmer.

After the "Yuanxiao" is cooked in the pot until it floats, quickly switch to a simmer. Otherwise, the "Yuanxiao" will be constantly flipped and heated unevenly, causing it to be cooked on the outside and hard on the inside. Order some cold water.

After "Yuanxiao" is put into the pot, you should add an appropriate amount of cold water every time it is opened to keep it in a rolling state. After boiling it for two or three times, cook it for a while, then take it out and eat it.

The "Yuanxiao" cooked in this way is soft but not hard, sweet and delicious. Yuanxiao is a round food made of glutinous rice flour. In terms of type, it can be divided into two types: solid and stuffed. The fillings are divided into sweet and salty ones.

Sweet fillings generally include lard bean paste, white sugar sesame, assorted osmanthus, date paste, nuts, sesame seeds, almonds, ginkgo, hawthorn, etc.; salty fillings generally include fresh diced meat, ham, dried shrimps, etc. Yuanxiao stuffed with mustard, onions, garlic, leeks, and ginger is called "Five-flavored Yuanxiao", which means hard work, longevity, and progress.

There are many ways to make Yuanxiao, and there are big differences between the north and the south. When making Yuanxiao in the South, first mix the glutinous rice flour with boiling water into a skin, and then "wrap" the stuffing; when making Yuanxiao in the North, first knead the stuffing into a uniform ball and place it in a basket covered with dry glutinous rice flour and shake it continuously. Add water from time to time to coat the filling with more and more glutinous rice flour until it is the right size.

Yuanxiao comes in different sizes, the big ones are like walnuts, and the small ones are like soybeans. Let me introduce it in detail: Ingredients for meat dumplings: appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, minced ginger, minced winter vegetables, and chopped green onions.

Method: 1. Mix glutinous rice with rice, soak for 1 to 2 days, grind it finely and put it in a cloth bag to make flour. 2. Pour a little oil into the pot, stir-fry the minced meat when the oil is 70% cooked, add soy sauce, pepper, wine, and minced ginger. Remove from the pot and serve on a plate.

3. After the cooked minced meat has cooled down, add an appropriate amount of raw minced meat, minced winter vegetables, and chopped green onion, mix well, put it in the refrigerator, and cut it into small pieces for the filling. 4. Add appropriate amount of ice water to the flour and knead it, take a small piece and flatten it, wrap it in the filling center and make it into a round shape.

5. Boil the glutinous rice balls in the pot. The fire should not be too high. Take them out when the glutinous rice balls float to the surface. 6. Put an appropriate amount of soy sauce, pepper, MSG, lard, chopped green onion, etc. into the bowl, pour in an appropriate amount of broth, add the scooped out glutinous rice balls and serve.

Walnut cheese glutinous rice balls Ingredients: 150 grams of dried walnut kernels, 50 grams of glutinous rice, 150 grams of glutinous rice noodles, 100 grams of sesame seeds, 50 grams of jujubes, a little flour and sweet-scented osmanthus. Method: 1. Put the sugar into a bowl, add osmanthus, hemp seeds, a little flour, add a little boiling water and mix well, put it on the table, use a knife to cut it into 1.5-cent thick slices, then cut it into 1.5-cent square dices, and it's ready. Tangyuan filling.

2. Put the glutinous rice noodles into the dustpan. Put the glutinous rice dumpling filling in a colander, soak it in cold water, pour it into a dustpan, shake it with both hands so that the glutinous rice dumpling filling is covered with glutinous rice flour, stir it 3 times in a row to make glutinous rice balls.

Put it into the pot and cook for about 10 minutes until it floats. 3. Rinse the walnut kernels twice with boiling water, peel off the skin and chop into small pieces. Wash the jujubes and soak them in cold water for 12 hours.

4. Put the glutinous rice, walnut kernels, and jujube meat into a bowl, add 200 grams of water, mix well, and grind it once with a small grinder to make a fine paste. 5. Put a clean spoon into boiling water, add sugar, bring to a boil over high heat, skim off the foam, quickly add in the walnut kernel slurry, stir well into porridge, until cooked, put it in a bowl, and scoop in the cooked glutinous rice balls. Serve.

Ingredients for orange soup dumplings: 2500 grams of glutinous rice noodles, 750 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 25 grams of melon seeds, 25 grams of walnut kernels, 25 grams of sesame seeds, 3 oranges, Green and red silk, a little essence. Method: 1. Mix 100 grams of cooked flour, 500 grams of white sugar, lard, melon seeds, walnut kernels, sesame seeds, etc., pour in the paste made with 50 grams of cooked flour, knead into a filling, and cut into corn kernels. Big little square.

2. Put some glutinous rice flour in the basket, put the stuffing pieces soaked in water and roll them into glutinous rice balls of appropriate size. Cut the orange into two halves and squeeze out the juice.

3. When the water is boiling, pour the glutinous rice balls into the water. After the glutinous rice balls float to the surface, add sugar and orange juice. When the sugar dissolves, put it into a bowl. Ingredients: 300g glutinous rice flour, 300g soft white sugar, 25g lard suet, a little green and red silk, sweet-scented osmanthus, melon seeds, sesame seeds, 50g sugar syrup, 50g cooked noodles, 750g peanut oil (actual consumption: 100g).

Method: 1. Chop the green and red shreds and mix with lard, 150 grams of sugar, osmanthus, cooked noodles, syrup, melon kernels and other ingredients to form a crystal filling. 2. Crush the mixed stuffing into 3 mm thick slices, cut into 3 mm square dices, dip in water and add glutinous rice flour and shake with a dustpan, repeat 3 times to make raw glutinous rice balls.

3. Pour peanut oil into the frying spoon and cook until the rice balls are mature. Add the glutinous rice balls and use chopsticks to spread them. After they float, pick them up with a slotted spoon and pat the opening with a small spoon. 4. Put the frying spoon on the fire, pour a little water, add 150 grams of sugar, stir-fry until golden brown, add the glutinous rice balls, remove the spoon from the heat, sprinkle in green and red silk, sesame seeds, etc. and serve.

Ingredients for wine pot glutinous rice balls: 2500g glutinous rice flour, 1000g white sugar, 150g cooked flour, 50g lard, 15g walnut kernels, 25g peanut kernels, 25g sesame seeds, 25g melon sticks, Green and red silk, hanging flower paste, a little essence. Method: 1. Add 500 grams of white sugar to 100 grams of cooked noodles, green and red silk, and sesame seeds.

9. An 800-word essay on making glutinous rice balls