When southerners make "Yuanxiao", glutinous rice flour is mixed with water to make skin, and then the stuffing is "wrapped". People in the north make "Yuanxiao". First, they knead the stuffing into a uniform ball, put it in a basket covered with dried glutinous rice flour and shake it constantly. From time to time, they add water to make the stuffing stick more and more glutinous rice flour until the size is moderate. "Yuanxiao" varies in size, from walnuts to soybeans.
There is also skill in cooking Yuanxiao: gently pinch it. Before cooking, gently pinch the "Yuanxiao" with your hands to make it slightly cracked, so that the cooked "Yuanxiao" is easy to cook inside and outside, soft and delicious.
under boiling water. After the water in the pot is boiled, put in the "Yuanxiao", gently push it away with the back of the spoon, and let the "Yuanxiao" rotate a few times, so as not to stick to the bottom of the pot.
simmer. After the "Yuanxiao" is boiled in the pot until it floats, it should be quickly switched to slow fire. Otherwise, the "Yuanxiao" will keep turning, the heat will be uneven, and it will be hard outside and not delicious inside.
order some cold water. After the "Yuanxiao" is put into the pot, an appropriate amount of cold water should be added every time it is opened to keep it in a state of rolling rather than rolling. After two or three times, cook for a while, and then take out and eat. The "Yuanxiao" cooked in this way is soft and not hard, sweet and delicious.
Besides cooking, there are many ways to eat Yuanxiao.
If fried Yuanxiao is raw, you can paste it with egg white before frying it in a pot. The fried "Yuanxiao" in this way smells like eggs. When frying, you should turn it constantly to avoid frying it unevenly. When frying "Yuanxiao", it sometimes happens that "Yuanxiao" suddenly bursts and splashes people in the oil pan. This phenomenon can be prevented if two small needle holes are pierced on the "Yuanxiao" with a needle before the "Yuanxiao" is cooked. In addition, when frying, use a small fire to warm the oil, so that the fried "Yuanxiao" is sweet and delicious, and the skin is crisp and waxy.
Draw the "Yuanxiao" and fry it for later use. Slip the bottom of the pan with cooking oil, add sugar and appropriate amount of water, and boil it with slow fire to make it into a syrup. When the syrup is yellow, add the fried "Yuanxiao", stir it with the syrup, quickly take it out of the pan, and eat it while it is hot, just like a golden bead wrapped in silk, which is not interesting.
Dress for "Yuanxiao". Stir-fry sesame seeds and grind them into powder, put them in a pot with thick sugar paste, then pour them into the fried "Yuanxiao", roll them evenly, take them out of the pot and serve them, and spread them out one by one, without sticking to each other. It is suitable for cold or hot food.
steam yuanxiao. put yuanxiao into a pan or metal pan coated with oil, steam it in a pot, and then sprinkle with soft sugar. The food is fragrant and delicious, and the practice is convenient and easy.
Bake "Yuanxiao" Put "Yuanxiao" in a metal plate with bottom oil, put it in the oven, bake it until it is golden and ripe, take it out and put it in a plate, and serve it with soft sugar. It tastes fragrant and sweet. (Food Guide Wu Guangque)
Eating Yuanxiao in a different way
The old way of eating glutinous rice balls is not interesting. I have tried several new ways for many times and recommend them to you when the Yuanxiao Festival comes.
Boiling Yuanxiao in soup: You should master the essentials of "boiling in water and boiling in water" and push it slowly with a spoon to avoid sticking to the pot. When the water is boiling, you can add a little cold water to keep it in a state of rolling. Boil until the exterior is weak, and then put it into a bowl.
Fried Yuanxiao: Heat the oil first, then put the Yuanxiao in the oil pan and turn it gently for several times. When the Yuanxiao is all inflated, take it out and sprinkle with sugar.
Drawing Yuanxiao: First smooth the bottom of the pot with oil, then add sugar
and appropriate amount of water and boil it to a thick paste with slow fire. When it turns yellow after bubbling, put the fried Yuanxiao into the pot, stir it with the sugar paste, quickly take it out of the pot, and eat it while it is hot, then the golden thread will extend all over the table.
Dressing Yuanxiao: First, stir-fry sesame seeds and grind them into powder, then put them into an oil pan and boil them into a paste. Then put the fried Yuanxiao into the pan and roll them evenly, then put them out of the pan and put them on the plate, and spread them out one by one without sticking to each other. It is suitable for both hot and cold eating.
Drunk Yuanxiao: Cook the special "Baizitou" Yuanxiao and put it in a bowl, then pour the boiled sweet wine into it. It is better to beat the plumeria. Sweet and sour, soft and smooth, the wine is intoxicating, and the color, fragrance and taste are all available.
baking yuanxiao: put yuanxiao in an iron pan with cooking oil, bake it in the oven until golden brown, take it out and put it in a small dish, and sprinkle with white sugar. This is not only greasy, but also fragrant and sweet. (Author Hua Yang of Xinmin Evening News)
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Making Yuanxiao
Yuanxiao is the name of northerners, and that of southerners is dumplings. According to Chinese tradition, every year on the fifteenth day of the first lunar month, people visit lanterns and temple fairs to eat Yuanxiao.
The Lantern Festival originated in the Han Dynasty. It is said among the people that zhou bo and Chen Ping removed the influence of Lu Shi, and the day happened to be the 15th day of the first month. In order to commemorate this day, Emperor Wen of the Han Dynasty went to the folk to have fun with the people every year and set it as the Lantern Festival. By the time of Emperor Wu of the Han Dynasty, Sima Qian listed the Lantern Festival as one of the folk festivals in taichu calendar. Sheng in the Sui and Song Dynasties, there is a saying that "the dumplings in the Song Dynasty are lanterns in the Sui Dynasty". Yuanxiao in the north was called prison pill and floating round in Song Dynasty, while Tangyuan, Yuanyuan and Tuanzi were called in the south. Eating Yuanxiao is a good omen for the full moon group. "Sweet-scented osmanthus stuffing is wrapped in walnuts, and the rice is like the Pearl River. See who is good at dropping powder and try to sell Yuanxiao in the wind. "
The Lantern Festival, also known as Shangyuan Festival, is also the birthday of the "Three Officials and the Great Emperor" in folk Taoism, which was blessed by the heavenly officials and the great emperor, and heavenly god blesses the people was born from it. The Taoist Sanyuan theory is divided into the upper, middle and lower Yuan festivals, while the three officials are in charge of the three realms of heaven, earth and man. Because of the joy of Tianguan, every household in the folk celebrates his birthday with lanterns and fireworks. Eating Yuanxiao on the Lantern Festival may have started in the Song Dynasty, when it was called "Floating Yuanzi", but it was renamed as "Yuanxiao" in the Ming Dynasty, and every family made and cooked Yuanxiao.
compared with the dumplings in the south, Yuanxiao has the advantages of no cracks and large size, but the disadvantages are coarse stuffing and hard stuffing. Too much dry powder makes the soup paste, which is often turbid and unclear. Yuanxiao stuffing is diverse, white as snow, soft and moist, sweet and slightly sour, and convenient and economical to eat.
raw materials:
flour, glutinous rice flour, sugar, walnut kernel, diced golden cake and melon seeds
production method:
● Put walnut kernel, diced golden cake, flour, sugar and melon seeds together in a basin, add a proper amount of cold water, mix them into stuffing, then make into stuffing blocks with a square size of five, and air them in a ventilated place for 24 hours
● Put the stuffing. Make the glutinous rice noodles all stick on the stuffing to make Yuanxiao
● Boil the water with strong fire, put Yuanxiao into boiling water in batches, push it at the bottom of the pot with a spoon in one direction, cook it with low heat after it floats, and sprinkle some cold water into the pot until it rises, and the stuffing will melt.
◎ How to eat Yuanxiao
There are also skills in cooking Yuanxiao: < p Before cooking, gently pinch Yuanxiao with your hands to make it slightly cracked, so that the cooked Yuanxiao is easy to cook inside and outside, soft, smooth and delicious.
◇ under boiling water. After the water in the pot is boiled, put in the Yuanxiao, gently push it away with the back of the spoon, and let the Yuanxiao rotate a few times so as not to stick to the bottom of the pot.
simmer. After the Lantern Festival is boiled in the pot until it floats, it should be quickly switched to slow fire, otherwise, the Lantern Festival will turn over constantly, and the heating will be uneven, and it will be hard to eat when cooked outside.
order cold water. After the Lantern Festival is put into the pot, an appropriate amount of cold water should be added every time it is opened to keep it in a state of rolling rather than rolling. After two or three times, cook for a while, and then take out and eat. The dumplings cooked in this way are soft and hard, sweet and delicious. In addition to cooking, there are many ways to eat Yuanxiao:
◆ If fried Yuanxiao is raw, you can paste the egg white on it first and then fry it in the pot. The fried Yuanxiao in this way smells like eggs. When frying, you should turn it constantly to avoid frying it unevenly. When frying Yuanxiao, it sometimes happens that Yuanxiao suddenly bursts and splashes people in the oil pan. This phenomenon can be prevented if two small needle holes are pierced on the Lantern Festival with a needle before the Lantern Festival is cooked. In addition, when frying, use a small fire to warm the oil, so that the fried Yuanxiao is sweet and delicious, and the skin is crisp and waxy.
◆ Blow up the Lantern Festival and fry it for later use. Slip the bottom of the pan with cooking oil, add white sugar and appropriate amount of water, and boil it with slow fire to make it into a syrup. When the syrup is yellow, add the fried Yuanxiao, stir it with the syrup, quickly take it out of the pan, and eat it while it is hot, just like a golden bead wrapped in silk.
◆ Dress for Yuanxiao. Stir-fry sesame seeds and grind them into powder, put them into a pot with thick sugar paste, then pour the fried Yuanxiao into the pot and roll them evenly. Take them out of the pot and serve them on a plate, one by one, without sticking to each other. It is suitable for cold food and hot food.
◆ Steaming Yuanxiao Put Yuanxiao into a porcelain plate or metal plate coated with oil, steam it in a pot, take it out and sprinkle with soft sugar. The food is fragrant and delicious, and the practice is convenient and easy.
◆ Bake Yuanxiao Put Yuanxiao in a metal plate with base oil, put it in the oven, bake it until it is golden and ripe, take it out and put it in a plate, and serve it with soft sugar. It tastes fragrant and sweet.