Composition:

Materials:

90g of peanut powder and 90g of glutinous rice flour.

60g pork suet and 1 tbsp fermented wine.

Osmanthus fragrans sauce 1/2 tablespoons

Seasoning:

Material a: salt 1 teaspoon.

Cotton sugar100g

Maltose 60 grams

Yuanxiao powder: 540 grams of glutinous rice flour and 60 grams of starch.

Features:

Bright color, fragrant teeth and cheeks.

Operation:

1、

Peel and chop the pork belly and put it in a glass bowl after work.

2、

Add material A, and mix it into mud by hand.

3、

Add peanut powder and mix well, then add glutinous rice flour to adjust.

4、

Press hard into flat blocks, cut into strips first, and then cut into 1. 5 cm cube for use.

5、

Mix glutinous rice flour and starch, sieving, and pour into a bamboo basket; The stuffing is poured into a colander, dipped in water and quickly picked up.

6、

Spread the stuffing in the bamboo radish, shake the bamboo raft to make the stuffing roll in the powder, evenly wrap the powder, take it out and put it in a colander, quickly put it in water for the second time, take it out immediately, then put it in the bamboo raft and shake the powder, and repeat the shaking and drowning actions until the Lantern Festival shakes to a suitable size.

7、

Put the shaken Yuanxiao in boiling water, cook it on low heat until it floats, turn off the fire after 1 min, and take it out and put it in a bowl; Boil water in another pot, add wine and osmanthus sauce, and rinse into a bowl.

The practice of making glutinous rice balls with wine:

Ingredients: glutinous rice balls150g, 200g of fermented grains, 50g of fine sugar.

Exercise:

1. Add 3 bowls of water to the pot, add wine after boiling, and add glutinous rice balls when the soup boils again.

2. Cook the dumplings until they float, add sugar, and then turn off the heat. When eating, add 2 spoonfuls of osmanthus sauce to improve the taste.

efficacy

Strengthen the spleen and stomach, promote blood circulation and enhance the ability to keep out the cold.