Chocolate steamed cake

1, 3 pieces of dark chocolate, the size of glutinous rice balls, melted with a little boiling water to thicken.

2, glutinous rice flour chocolate paste, about 3 times (you can do it at will, you can start with less)

3. Pour chocolate paste into glutinous rice flour in batches to form dough, which is neither soft nor hard (I have to grasp this by myself, but I think it is very simple, just add less chocolate paste first).

4. After forming a group, divide into small groups, not too big, just the size of table tennis.

5, wrapped in bean paste stuffing, closed, into a ball or a nest.

6. Wrap the washed raisins on the surface (wrap them tightly or they will be steamed off).

7. Steam for 8 ~ 10 minutes.

Crispy glutinous rice cake

Ingredients: 300 grams of glutinous rice flour, 30 grams of soft sugar, 25 grams of white sugar and proper amount of peanut oil.

Methods: 1. Mix glutinous rice flour and soft sugar evenly, pour appropriate amount of warm water in several times, and stir into thick batter.

2. Pour the prepared batter into a drawer covered with drawer cloth and spread it into a thick cake shape. Steaming with strong fire, taking out, cooling and cutting into thin slices.

3. Pour peanut oil into the wok and heat it to 50%. Add glutinous rice slices and keep pushing with a spoon. When fried to golden brown, remove and drain the oil. Sprinkle sugar while it is hot.

Cantonese snacks: sugar is not dumped.

Material: glutinous rice flour 200g warm water 120g or so (bit by bit until it is suitable); White sesame; Peanut kernel; 30 grams of sugar (without sugar); 20 grams of maltose; Egg (one)

How to make it: (The craft drawing was taken when sticky rice flour was used. The dough is a little dry and should be moist. )

1. Stir-fry white sesame seeds with low heat for later use.

2. Use a special microwave dish for peanuts, put it in microwave fire for one minute, take it out, let it cool, peel it, and crush it in a plastic bag.

3. Break the eggs, add a small amount of sugar and starch, spread them into egg skins in a frying pan, and cut them into filaments.

4. Glutinous rice flour mixed with warm water (I add water in stages, so the amount is not very accurate)

5. Sprinkle dry glutinous rice flour on the plate to prevent sticking, and knead the dough into small balls in sections. Let it dry naturally for 20 minutes, so that it won't be deformed when picked up.

6. Boil the water in the pot and put the meatballs in the pot.

7. Cook until it floats to the surface, which is ok.

8. Open another milk pot, put 30 grams of sliced sugar (which cannot be replaced by white sugar) into 30 grams of water, cook until it bubbles, then add 20 grams of maltose and cook until it melts. Add the pre-cooked dumplings and cook until the syrup is a little dry.

9. Pour out the dumplings and sprinkle with peanuts, egg skins and white sesame seeds. You can eat them, and you'd better eat them while they are hot. Peanuts and white sesame seeds will not be brittle if they are soaked in syrup for a long time.

Cooked glutinous rice is mashed into paste.

Materials:

Glutinous rice flour 300g, peanut flour 100g, fine sugar 30+20g, proper amount of water and a little oil (for washing dishes).

Exercise:

1. Mix 30 grams of white sugar and glutinous rice flour evenly, then pour in a little water and stir evenly to make glutinous rice slurry.

2. Wipe the plate with a thin layer of oil with a paper towel, then pour the prepared glutinous rice slurry into the plate, steam it on a steamer for 15 minutes, and then take it out to cool slightly.

3. Pour the peanut powder into a non-stick pan and stir-fry for 5 minutes with low fire until fragrant, then take it out and add 20 grams of sugar and mix well for later use.

4. Cut the slightly cool glutinous rice cake into small pieces with scissors and put it into peanut powder. Wrap the whole body with peanut powder and serve.

Sweet potato pie

1, put the sweet potato on the boiling water steamer rack and steam it with medium fire 15 minutes until cooked.

2. Take it out and press it into mud with a spoon while it is hot.

3. Add glutinous rice flour, sugar and about a tablespoon of water and knead thoroughly (moderate dry humidity).

4. Take a proper amount of mashed potatoes and knead them into a ball with both hands, and then pat them into cakes with both hands.

5. Heat the oil in the pot to 80% heat, add the cake and fry for 8 minutes on medium heat (turn the cake over from time to time when frying).

6. After the flameout, press each cake by the pot with a shovel to separate the oil.

7. Serve after serving.

You can also make pumpkin pie in this way.

Various jiaozi:

Sisi Lee sweet glutinous dumplings

material

Glutinous rice flour, lean meat, ribs, pork liver, pork sausage and mud mud mud (chopped with appropriate amount of pork, and can be beaten if conditions permit) are used in the center area of Siyi.

Production materials: white radish, shrimp, chives, parsley, etc. Cantonese-style bacon and sausage are used in some places, and seafood, seaweed and other materials are also used in coastal towns and villages.

manufacturing method

Wash all the materials, slice the meat, cut the radish into thick strips, and chop the onion and coriander as seasoning. Glutinous rice flour is mixed with hot water (or cold water, which tastes different), and then kneaded into balls with a diameter of 1.5 cm, with no stuffing in the middle.

cook

Heat the oil pan, first stir-fry the radish slightly, stir-fry the materials until the surface is cooked, pour in clear water or broth, boil over high heat to make soup, and season with salt and soy sauce. At this time, put the mud into the pot, then cook the meatballs, put the prepared jiaozi into the soup, cover the pot, and cook until the water boils. When you see jiaozi floating on the noodle soup, turn off the fire and sprinkle with chopped green onion and coriander. Just add salt to the third part of the dumplings, and then cook them with brown sugar until they float.

Siyi dumplings are rarely seen in other parts of China, only in Siyi area and countries with Siyi immigrants overseas. During the winter solstice, many places in the Pearl River Delta will post the words Taishan Salted Tangyuan (the same as Taiwan Province Mountain Palm in the Dragon Boat Festival advertisement) and launch Siyi Tangyuan as a festival.

Sesame sweet glutinous dumplings

raw material

Appropriate amount of glutinous rice, rice, sugar, sesame sauce, peach kernel (broken), sesame seed and lard.

working methods

1. Mix glutinous rice with rice (5000g of glutinous rice can be added 1 000g of rice), soak it in water of1for one or two days, grind it with a mill, put it into a cloth bag and suspend it to make flour.

2. Mix sugar, sesame paste, peach kernel, sesame, melted lard and flour to make a small square stuffing for later use.

3. Add a proper amount of cold water to the flour and knead well. Take a small piece and knead it flat. Add the cut stuffing, seal and knead.

4. Boil the water and put it in the glutinous rice balls. When cooking, don't burn too much. Tangyuan floats to the surface and can be fished out after a while.

Shuimo sweet glutinous dumplings

raw material

Dry and fresh water milling powder 1.500g, sand stuffing 1.000g (only 750g of fresh meat is needed).

working methods

1. Take clean water and grind 250g, knead it into dough with proper amount of water, pat it into a cake shape, put it into a pot when the water boils, take it out when it is cooked, and soak it in cold water. Then put1250g of water mill powder into the jar and rub it with both hands. At the same time, put the cooked clams fished 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 dosage of the agent (20 tablets per 500 g), knead the agent into a pot shape, add the sand stuffing, and then gradually close the edges, that is, make the salted dumplings.

3. After the water boils, put jiaozi into the pot and push it along the edge with a spoon. When jiaozi comes to the surface, add a little cold water and cook for 7-8 minutes. When jiaozi's skin looks black as jade and shiny, it is ripe.

Do dumplings make meat?

raw material

Appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, Jiang Mo, minced winter vegetables and chopped green onion.

working methods

1. Mix glutinous rice with rice, soak it in 1 for a day or two, grind it into fine powder, and put it in a cloth bag to make flour.

2. Pour a little oil into the pot, stir-fry minced meat when the oil is seven-ripe, add soy sauce, pepper, cooking wine and Jiang Mo, and take out.

3. After the cooked minced meat is cooled, add a proper amount of raw minced meat, minced winter vegetables and chopped green onion, mix well, freeze in the refrigerator and cut into small pieces for stuffing.

4. Add a proper amount of ice water to the flour, knead it evenly, take a small piece, knead it flat, wrap it in stuffing, and knead it round.

5. Cook dumplings in a pot. Don't be too angry. Take out the glutinous rice balls as soon as they surface.

6. Put some soy sauce, pepper, monosodium glutamate, lard and chopped green onion. Pour a proper amount of soup into the bowl, and put the removed glutinous rice balls into it to eat.

Pearl mariko 1

raw material

Top glutinous rice 1 100g, black sesame 50g, refined flour 100g, pork suet 100g, rock sugar 25g, sugar 500g and orange (candied orange).

working methods

1. Wash 1000g glutinous rice, soak it in clean water for two days (change the water every 8 hours in spring and autumn and every 4 hours in summer to prevent the glutinous rice from turning sour), grind it into fine powder, and put it into a cloth bag to drip dry.

2. Take the remaining 100g glutinous rice, wash it and soak it in warm water for later use.

3. Stir-fry black sesame with slow fire until it becomes fine powder as soon as possible, and mix it with innocent flour that has been fried to golden brown; Tear off pork suet and cut it into fine dices, cut oranges into granules and crush them with rock sugar. The above raw materials are mixed with white sugar to form stuffing, which is divided into 20 round stuffing centers.

4. Wet the glutinous rice flour paste (if the paste is too dry, add appropriate amount of water) and divide it into 20 equal parts. Each dough is wrapped with a stuffing, kneaded into a hemispherical shape with a round top and a flat bottom, and the surface is evenly dipped in soft glutinous rice.

5. Put the jiaozi in a steamer and steam it with quick fire, either hot or cold.

Pearl sweet dumplings 2

raw material

Flour 125g, chicken soup 250g, diced sea cucumber, diced cooked chicken, diced broccoli, dried seaweed 50g, ham 50g, spinach 25g, soy sauce, refined salt, refined rice and sesame oil.

working methods

1. First knead the flour into dough with water, roll it into thick dough with a rolling pin, then cut it into small squares with a knife, sprinkle with supplementary flour, then knead the small squares into beans by hand, put them into a basket, and sift out the flour.

2. Add chicken soup to the spoon, add ingredients such as diced sea cucumber and diced blue slices, and seasonings such as salt and monosodium glutamate. When the pot boils, pour the pimples into the spoon. Finally, add spinach and monosodium glutamate and add a little sesame oil when taking out the spoon.

Walnut Cheese jiaozi

raw material

Dried walnut kernel150g, glutinous rice 50g, glutinous rice flour150g, hemp kernel100g, jujube 50g, a little flour and osmanthus fragrans proper amount.

working methods

1. Put the white sugar into a bowl, add a little osmanthus, hemp seed and flour, add a little boiling water and mix well, put it on the table, pat it with a knife into thin slices with a thickness of 1.5 minutes, and cut it into dices with a square size of 1.5 minutes, that is, salted dumplings.

2. Put the rice noodles in the dustpan. Put the dumpling stuffing in a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands, so that the dumpling stuffing is covered with glutinous rice flour three times in a row, that is, the dumpling is made. Cook in the pot for about 10 minutes, and it will be cooked when it floats.

3. Wash the walnut kernel twice with boiling water, peel and chop it, wash the jujube and soak it in cold water 12 hours.

4. Put glutinous rice, peach kernel and jujube into a bowl, add water and mix well, and grind it into fine pulp with a small mill.

Put a catty and a half of water in a clean spoon, add sugar, and it will open when you get angry. Skim the floating foam, quickly add the peach kernel paste, stir well until cooked, put it in a bowl, and scoop in the cooked glutinous rice balls.

Tangzi sweet glutinous dumplings

raw material

2500g of glutinous rice flour, 750g of sugar, 0/50g of cooked flour/kloc-,50g of lard, 25g of melon seeds, 25g of walnuts, 25g of sesame seeds, 3 oranges, a little moss and essence.

working methods

1. Mix100g of cooked flour, 500g of sugar, lard, melon seeds, walnuts and sesame seeds. Pour in the paste made of 50 grams of cooked flour, knead it into stuffing and cut it into cubes the size of corn kernels.

2. Put some glutinous rice flour in the laundry list, put the soaked stuffing into a roll, and roll it into a jiaozi of moderate size. Cut the orange in half and squeeze out the juice.

3. After the water boils, pour jiaozi into the pot. When jiaozi comes to the surface, add sugar and orange juice. After the sugar melts, put it in a bowl.

Draw glutinous rice balls

raw material

300 grams of glutinous rice flour, 300 grams of soft sugar, 25 grams of pork fat, a little green shredded pork, 50 grams of sweet-scented osmanthus, melon seeds, sesame seeds, 50 grams of syrup, 50 grams of cooked noodles and 750 grams of peanut oil (actual consumption 100 grams).

working methods

1. Chop green and red shredded pork, and mix with lard, sugar 150g, osmanthus fragrans, cooked noodles, syrup, melon seeds and other ingredients to form crystal stuffing.

2. Mash the mixed stuffing into pieces with a thickness of 3mm, cut into pieces with a width of 3mm, soak in water, add glutinous rice flour and shake with a dustpan, and repeat for three times to form raw glutinous rice balls.

3. Pour the flower oil into the frying spoon, cook until it is 67% ripe, add the glutinous rice balls and poke them out with chopsticks. After floating, pick it up with a colander and pat the opening with a small spoon.

4. Put the frying spoon on the fire, inject a little water, add 150g sugar, stir-fry until golden brown, add the glutinous rice balls, remove the spoon from the fire and stir, sprinkle with green shredded pork and sesame seeds.

Shuimo glutinous rice flour

Shuimo glutinous rice flour is famous for its softness, toughness and glutinous. Jiaozi, Yuanxiao and other foods and family snacks can be included.

Cooked glutinous rice flour

Cake flour (cooked glutinous rice flour) is a kind of processing flour (also known as Chaozhou flour), which is mainly made by frying glutinous rice flour and grinding it into fine powder. Powder particles are loose, generally clean and white, with high water absorption, and stick together when meeting water.

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