One: Pearl Mariko

Raw materials:

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

The practice is as follows:

1. Wash1000g of 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 in a cloth bag to drain the water.

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

3. Stir-fry black sesame seeds with slow fire, grind them into fine powder, and mix them with the fried golden white flour. 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 some water) and divide it into 20 equal parts. Each dough is wrapped with a stuffing, kneaded into a hemisphere with a round top and a flat bottom, and the surface is evenly dipped in soft glutinous rice.

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

Two: jiaozi with minced meat

Raw materials:

Appropriate amount of glutinous rice, rice, lean slices, soy sauce, pepper, cooking wine, Jiang Mo, cauliflower and chopped green onion.

The practice is as follows:

1, glutinous rice and rice are mixed, soaked for 1 ~ 2 days, ground and suspended in a cloth bag to make glutinous rice flour.

2. Pour some oil into the pot. When the oil is ripe, stir-fry the minced meat, add soy sauce, pepper, cooking wine and Jiang Mo, and take out the pan.

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 appropriate amount of ice water to the flour and knead well. Take a small piece and knead it flat. Wrap it in stuffing and knead it into a circle.

5. Cook jiaozi in the pot, and don't let the fire be too strong. When jiaozi floats to the surface, take them out.

6. Put some soy sauce, pepper, monosodium glutamate, lard and chopped green onion. In the bowl, rush into the broth and take out jiaozi.

Three: Shredded pork jiaozi

Raw materials:

300g glutinous rice flour, 300g soft sugar, 25g sheep oil, a little green shredded pork, a little osmanthus, melon seeds and sesame seeds, a little syrup, 50g cooked noodles and 750g peanut oil (actual consumption100g).

The practice is as follows:

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

2. Press the mixed stuffing into pieces with a thickness of 3 mm, cut into cubes with a width of 3 mm, put the glutinous rice flour in water and shake it with a dustpan, and repeat it for 3 times to form raw glutinous rice balls.

3. Pour peanut oil into the wok, and when it is half cooked, add glutinous rice balls and spread them out with chopsticks.

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

How to eat Yuanxiao:

When southerners make Yuanxiao, glutinous rice flour is mixed with water to make skin, and then stuffed; When northerners make Yuanxiao, they first knead the stuffing into a uniform ball, put it in a laundry basket covered with dried glutinous rice flour and keep shaking it. They add water from time to time to make the stuffing stick more and more glutinous rice flour until the size is moderate. Yuanxiao is different in size, the big one is like a walnut, and the small one is like a soybean.

1. cook

Cooking Yuanxiao also has skills: pinch it gently. Before cooking, gently pinch the Yuanxiao with your hands to make it crack slightly, so that the Yuanxiao is easy to cook inside and outside, soft and delicious.

Boil water. After the water in the pot is boiled, put it in Yuanxiao, gently push it away with the back of the spoon, and let Yuanxiao rotate a few times to avoid sticking to the bottom of the pot.

Cook gently. After the Lantern Festival is cooked in the pot until it floats, it should be quickly switched to slow fire, otherwise the Lantern Festival will keep turning and be unevenly heated, and it will be difficult to eat when cooked outside.

Order cold water. After the Lantern Festival is put into the pot, a proper amount of cold water should be added every time the pot is opened, so as to keep it tumbling instead of tumbling. After two or three times, cook for a while and then take it out to eat. Jiaozi cooked in this way is moderate in hardness, sweet and delicious.

deep-fry

If it is a dumpling, you can paste the egg white on it first and then fry it in the pot. The yuanxiao fried like this smells like eggs. When frying, turn it constantly to avoid uneven frying. 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 pinholes are punched in the Lantern Festival with a needle before it is cooked. In addition, when frying, use a small fire to warm the oil, so that the fried dumplings are sweet and delicious, and the skin is crisp and waxy.

3. Drawing Lantern Festival

Fry the Yuanxiao until cooked. Slide cooking oil on the bottom of the pot, add sugar and appropriate amount of water, and boil it with slow fire to make syrup. When the syrup is yellow, put in the fried Yuanxiao, stir it with the syrup, quickly take it out of the pot and eat it while it is hot, just like a golden bead wrapped in silk.

Seasoned yuanxiao

Stir-fry sesame seeds, grind them into powder, put them in a pot with thick sugar paste, then pour the fried Yuanxiao into the pot and roll well. Pan and plate, spread out one by one, don't stick together. Suitable for cold food and hot food.

Steamed yuanxiao

Put Yuanxiao in an oiled porcelain plate or metal plate, steam it in a pot, take it out and sprinkle with white sugar. The food is fragrant and delicious, and the method is convenient and easy.

5. Bake Yuanxiao

Put Yuanxiao in a metal plate with bottom oil, put it in the oven, bake it until it is golden and cooked, take it out and put it on a plate, with soft sugar, which is fragrant and sweet.