The practices of dumplings are complete

The practices of dumplings. Lantern Festival is a traditional festival in China, and dumplings are also called Yuanxiao, which is an essential food on this important day, meaning reunion. Different dumplings have different practices and different tastes. Here are some practices I collected. Method of making glutinous rice balls 1

1. Water milling Yuanxiao

Main ingredients: glutinous rice flour, bean paste stuffing and clear water

Specific methods

1. Prepare glutinous rice flour and bean paste stuffing, and divide the bean paste into small portions, and each portion is rounded.

2. Prepare a deep-mouthed plate, pour in glutinous rice flour, throw in the stuffing of bean paste, and shake the pizza plate back and forth with both hands, so that the bean paste is covered with glutinous rice flour.

3. With a colander, put the rolled bean paste stuffing into the water for a cold water and drain it.

4. Quickly pour into glutinous rice flour and continue to shake, so that the bean paste stuffing will be covered with glutinous rice flour.

5. Repeat the above actions for five or six times, and finally the rolled Yuanxiao is about the same size as the glutinous rice balls.

6. Boil water in a pot. When the water just boils, pour it into Yuanxiao, turn to medium heat and cook until it floats. You can add a little cold water and continue to cook until it floats.

2. Colorful dumplings

Green dumplings: 5g of spinach juice and 5g of glutinous rice flour.

orange tangyuan: 5g carrot juice and 5g glutinous rice flour.

purple glutinous rice balls: 5g of purple sweet potato paste, 4g of milk and 5g of glutinous rice flour.

yellow glutinous rice balls: 5g pumpkin paste and 6g glutinous rice flour.

red dough: 6g of glutinous rice flour, 1g of monascus powder and 5g of milk.

specific methods

1. Slice the pumpkin and purple potato separately, steam them in a pot, take 5g each, and grind them into mud with a spoon for later use.

2. Add water to half a carrot and beat it into juice. Take 5g carrot juice for later use.

3. Chop 1 spinach, add water and break it, and take 5g spinach juice for later use.

4. Mix pumpkin puree, purple sweet potato puree, carrot juice and spinach juice with glutinous rice flour to make dough. Purple sweet potato puree has less water, so you need to add some pure milk, and then mix the dough with red rice flour, milk and glutinous rice flour to make pink dough.

5. Divide each kind of glutinous rice dough into several small doughs, and then knead them into small balls one by one.

6. Sprinkle some dried glutinous rice flour on the small glutinous rice balls that have been rubbed, and put them in the refrigerator for freezing, and take them as you eat.

7. Boil the water in the pot, pour in colorful dumplings and cook until all the dumplings float on the water.

8. The cooked glutinous rice balls can be squeezed into some condensed milk and sprinkled with some dried osmanthus, which makes the taste sweet.

3. Peanut and sesame dumplings

Ingredients: 2 grams of glutinous rice flour, 16 grams of boiled water, white sesame seeds, black sesame seeds and peanuts, and sugar.

Specific methods

1. Stir-fry white sesame seeds, black sesame seeds and peanuts, crush them with a rolling pin and move in a spoonful of sugar. I also prepared some bean paste stuffing.

2. Pour boiling water into glutinous rice flour and stir it while pouring it until there is almost no dry flour in the basin.

3. Knead the dough into a smooth dough, which must not be too hard. Cover the dough with plastic wrap at any time.

4. Knead the dough into long strips and divide it into evenly-sized. This amount can make 18-2 medium-sized dumplings.

5. Take a flour paste, do not need to roll it with a rolling pin, just make a nest with your thumb and forefinger, and pack it with stuffing.

6. use the tiger's mouth to close the glutinous rice balls, and the closing must be tightly closed without obvious cracks.

7. Boil water in the pot, put the water into the glutinous rice balls, cover the pot and cook over high fire until the glutinous rice balls are all floating on the water.

8. Take the boiled dumplings out with a colander to drain the water, roll a circle of sesame and peanut stuffing one by one and put them into the bowl.

4. Shepherd's purse and pork dumplings

Main ingredients: glutinous rice flour 15g, boiled water 12g, pork stuffing 1g, shepherd's purse 1g, soy sauce 1 spoon, oyster sauce 1 spoon, salt 2g, onion Jiang Shui 2g, pepper 2g, cooked oil 1 spoon, laver and pepper 2g.

specific methods

1. Add soy sauce, oyster sauce, salt, pepper and onion Jiang Shui to the pork stuffing and stir it.

2. Chop shepherd's purse and blanch it, squeeze it dry, pour it into the meat and mix well, add a spoonful of cooked oil and mix well.

3. Add boiling water to glutinous rice flour, stir while pouring until there is no dry powder, and knead it into a smooth dough, which can be softer.

4. Pull off a small piece of dough, wrap it in shepherd's purse and pork stuffing, and use the tiger's mouth to push the dough up, and close the mouth without gaps.

5. Boil water in the pot, put the water into the dumplings, cook until the dumplings float, add cold water twice, and wait until the dumplings float again.

6. Put some laver, shrimp skin and a little salt in the bowl, scoop in the soup, and put in the dumplings to eat.

5. Dumpling with pineapple stuffing

Main ingredients: appropriate amount of glutinous rice flour, 2 pineapples (12g pulp), 15g crystal sugar, 1g malt syrup and 1g butter.

Specific methods

1. Peel and chop the pineapple, pour it into the pot, and add rock sugar and malt syrup (the pineapple stuffing made by adding malt syrup will be more fragrant and the color will be better). If there is no pineapple, you don't have to.

2. Cook over high fire until the water is dry, add a small piece of butter, and stir-fry until the pineapple stuffing can be wrapped up. Take it out and let it cool.

3. Knead the cooled pineapple stuffing into small balls, the size is according to personal preference, and there is no fixed requirement.

4. Pour glutinous rice flour into the bowl, and wrap the pineapple stuffing with a layer of glutinous rice flour.

5. Then roll it in clear water, take it out quickly, and roll it in glutinous rice flour.

6. Repeat this action for five or six times, so that the dumpling filled with pineapple is ready. Method of making glutinous rice balls 2

Water milling glutinous rice balls

Ingredients:

15 grams of dried fresh water milling powder and 1 grams of sand stuffing (only 75 grams for fresh meat).

production method:

1. Take water and grind it into 25g, knead it with proper amount of water to form a dough, pat it into a cake, put it into a pot when the water boils, take it out when it is cooked, and soak it in cold water. Then put 125 grams of water mill powder into the jar and rub it with both hands. At the same time, put the cooked clams taken out of the water into the broken powder particles, knead them into powder balls, and cover them with wet cloth for later use.

2, according to the amount of pulling agent (2 pieces per 5g), knead the agent into a pot shape, add the sand filling, and then gradually close the edges, that is, salty dumplings.

3. When the water boils, put the dumplings in the pot and push them along the edge of the pot with a spoon. When the dumplings surface, add a little cold water and cook for another 7-8 minutes. When the skin of the dumplings looks dark jade and shiny, it will be cooked.

black sesame glutinous rice balls

ingredients:

black sesame stuffing ingredients: 4g of black sesame powder, 4g of sugar, 2g of lard

1g of water-milled glutinous rice balls powder, 85g of warm water

production method:

black sesame stuffing practices:

1. Put black sesame seeds in a dry pot and bake them with low fire until cooked.

Practice:

1. Pour warm water into the glutinous rice balls, mix and knead them into smooth dough for 1 minutes.

2. Knead the dough into long strips and divide it into six small doses.

3. Take a small dose, knead it in the palm of your hand and pat it flat slightly, then slowly knead the dough thin by hand. Stir with a frying spoon along the edge of the pot to push the dumplings to turn around, so as not to stick to the bottom of the pot. When the dumplings float, turn to low heat, cover the pot and cook. Add some cold water when it opens, and continue to cook with the lid. * * * Add cold water for three times until the dumplings become bigger and softer.

1. How to cook the dumplings

Gently knead the dumplings before cooking, and use clean hands to knead them slightly.

When the water is boiled, slowly put the Yuanxiao into the pot, and then gently push it away with a spoon and stir it slightly in the same direction to make it rotate several times without sticking to the pot. Cook the Lantern Festival on slow fire for a while. After the Lantern Festival floats, quickly switch to slow fire, otherwise it will make the Lantern Festival roll in the pot and the cooked Lantern Festival will be uncooked. In the process of cooking Yuanxiao, a proper amount of cold water should be added at the same time every time the pot is boiled, so as to keep the Yuanxiao in the pot in a rolling state. After boiling for two or three times, cook for a while, and then you can eat it out of the pot. After the boiling water in the water changing pot has been boiled for two or three consecutive nights, the water should be changed in time. Because at this time, the Yuanxiao soup in the pot has become thick and greasy. If you continue to eat it, it will not only cook slowly, but also be easy to be caught. The glutinous rice flour cooked in time contains a lot of water. If it is cooked for a long time, it will go bad. If it is cooked after freezing, it will often break the skin and affect the appearance.

If you can't finish the cooked Yuanxiao, you should take it out of the pot in time, put it in clean cold water, and then take it out and put it on a plate after cooling.

2. How long does it take to cook the dumplings thoroughly?

If you want to cook the dumplings without sticking to the pot, you have to stir them with a spoon from time to time, and you should add cold water several times when cooking the dumplings. Generally, it takes about ten minutes to cook the dumplings, which depends on the heat, but it is not recommended to cook them for too long, otherwise they will stick together.

first, boil the clear water in the pot, then gently put the green glutinous rice balls into the pot and stir them with a spoon to avoid sticking to the pot. When the dumplings float, add cold water and repeat it twice. When the dumplings all float, they can be cooked. If you put it in the pot and don't fish it out, it will be burnt for too long. If you want to make the dumplings taste better, you might as well cook the soup and dumplings separately. If it is sweet, just add a little sugar to the soup. If it is salty stuffing such as fresh meat, the soup can be richer, such as vegetables, seaweed and other ingredients can be added to the soup, and the cooked dumplings can be enjoyed directly in the soup. Before cooking frozen dumplings, if you put them directly into boiling water, the result will be cooked externally and endogenous. It should be put in cold water first, so that the dumplings are full of cold water, and then put in boiling water, so that they can be heated evenly.

Boil the dumplings with boiling water. When the water boils, slowly put the dumplings into the pot, and at the same time, gently push them away with a spoon and stir them slightly in the same direction to make them rotate several times without sticking to the pot. Cook slowly, and simmer for a while. After the dumplings float, quickly switch to slow cooking, otherwise the dumplings will keep rolling in the pot, and the cooked dumplings will be uncooked.

3. Heat of glutinous rice balls

Heat: 311 calories (1g)

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a very long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival.

Ningbo glutinous rice dumplings are made of refined white rice flour with lard, white sugar and black sesame powder as fillings. The dumplings are thin and smooth, white as suet, shiny, smooth and delicious.

nutritional value: the nutritional content of glutinous rice balls is different due to different fillings, but most of them are made of glutinous rice flour, which is not suitable for digestion and eating.

Applicable people: the general population can eat it

Diabetes patients should not eat it; Children, the elderly and the weak in digestion should not eat more.