Materials:
Appropriate amount of glutinous rice flour, pumpkin puree 100g, spinach juice 100g, butterfly bean flower water 100g, red heart dragon juice 100g, clear water 100g, 2 spoonfuls of fermented rice, honey and dried osmanthus.
Practice:
(1) Pour the dragon juice into glutinous rice flour, stir it with chopsticks into a flocculent shape, and then knead it by hand into a dough that Microsoft doesn't touch. * Because the texture and water content of different fruit and vegetable juices and purees are different, the glutinous rice flour is different. When making it, you can add about100g of glutinous rice flour first, and then adjust it according to the dough state. Add more glutinous rice flour to the water, and add more water to the flour).
(2) Make the other four-color dough in the same way. * Remember to cover the dough with plastic wrap to prevent it from becoming dry and hard).
(3) Tear the dough into a small ball and knead it into a small round.
(4) Put the kneaded dumplings into glutinous rice flour and roll them to avoid adhesion. * storage: if you can't finish eating, sprinkle with glutinous rice flour and shake it, so as to ensure that each dumpling is wrapped with glutinous rice flour, and put it in a box and freeze it in the refrigerator).
(5) Add water to the pot to boil, add the small round balls, and cook on low heat until the small round balls float.
(6) Add the distiller's grains and honey into the bowl, pour in the boiling dumplings and stir well.
(7) Finally, sprinkle some dried osmanthus.
2. Lantern Festival.
Materials:
A packet of five kernels stuffing and a proper amount of milled glutinous rice flour.
Practice:
(1) Divide the stuffing into fifteen equal parts and knead them into balls. The rounder the stuffing is, the rounder the Yuanxiao will be.
(2) Put glutinous rice flour into the deep basin.
(3) Put the stuffing into glutinous rice flour and round it.
(4) Stick it in clear water.
(5) Pour in glutinous rice flour and continue to roll in one direction.
(6) Stick clear water before rolling, and the Lantern Festival will be rolled for about seven or eight times.
(7) Boil the Lantern Festival with water and cook it.
3. The snow on the ice pier melts into the Lantern Festival.
Materials:
Sesame stuffing: black sesame150g, light butter 40g, fine sugar 40g;
Yuanxiao skin: 250g of glutinous rice flour, 25g of corn starch, 20g of sugar powder, 25g of light butter, about 0/80g of boiling water/kloc, and proper amount of fruit and vegetable powder.
Practice:
(1) Prepare the ingredients.
(2) First, prepare sesame stuffing. Sesame and fine sugar are put into high-speed blender and ground into fine powder, which is normal, and it is best to grind with a grinder.
(3) Add mild butter melted in hot water and mix well.
(4) Refrigerating in the refrigerator for 1 hour, and freezing into small sesame balls of10g for later use.
(5) Mix glutinous rice flour and corn starch evenly, pour boiling water into the flour and mix well to form a floccule, add butter while it is hot and knead it evenly, and then divide it into two doughs. If the hands and feet are slow, you can cook the 1/5 dough and knead it together, so that it is more tough and difficult to dry.
(6) Prepare ice mound dough: 60g of white dough+0g of black dough10g+5g of red dough+5g of orange dough+5g of yellow dough+5g of green dough.
(7)15g white dough is wrapped with sesame stuffing to make the head of the ice pier, and then the face, nose, eyes and ears are made, and the vegetable dough is twisted into lines and wrapped around the face.
(8) Prepare snow melt dough: big red dough+small yellow dough 5g+small black dough 5g+small white dough.
(9) Take 20 grams of red dough and wrap the sesame stuffing to make a snow-melted head, press out the lantern texture, and stick lines to make the five senses.
(10) After the water is boiled, cook for 3 minutes and float, and then you can take out the pot.