Materials:

650 grams of ground vegetables, water chestnut, mushrooms and eggs.

Seasoning:

Chicken essence, salt, pepper, starch, bread crumbs, cooked lard.

1, wash the ground vegetables, blanch them with boiling water, then cool them, squeeze out the water, chop them with water chestnut and mushrooms respectively, put them in a bowl, add seasoned and fried eggs, mix well, make them into balls, roll them with a layer of starch, hang the egg liquid, and roll them with bread crumbs to make them into green balls.

2. The oil pan is on fire. When it is 60% hot, put the green round into it, fry it until it is golden yellow, take it out, drain it, and plate it.

Pearl mariko

Ingredients: 250g of dry glutinous rice flour, 25g of soaked glutinous rice, 200g of white sugar, 0/00g of cooked sesame seeds125g of melted lard/kloc-0, proper amount of sesame paste and a little flour.

Special color: Pearl dumplings are a famous snack in Sichuan cuisine. After the dumplings are steamed, the whole sticky rice outside is shiny and looks like pearls, hence the name. It is beautiful in appearance, sweet and delicious, and is loved by characters.

Exercise:

1, put sugar, sesame seeds, sesame paste, flour and melted lard together, rub them evenly by hand, mix them into pearl balls, and knead them into 12 balls with the same size.

2. The glutinous rice flour is softened with clear water, kneaded evenly without sticking to hands, divided into 12 lumps, wrapped with stuffing, rolled with swollen glutinous rice, kneaded into a tower shape with a small upper part and a large lower part, steamed in a cage, and taken out and served.

Sweet dumpling bread, wrapped with soaked glutinous rice, and steamed in a cage.

Nutritional value: glutinous rice-glutinous rice, also known as glutinous rice, is one of the foods that are often eaten at home. Because it is sticky and slippery, it is often used to make flavor snacks, which is deeply loved by everyone.

Cuisine: Sichuan cuisine-Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu.

The practice of lotus root starch dumplings

Batching:

[Ingredients]: lotus root starch, red and green silk, kumquat and candied dates.

[Accessories]: peach kernel and pine nut kernel

[Seasoning/Marinating]: Sesame powder, sugar oil ding, soft sugar, osmanthus.

Special color: it looks like pigeon eggs, with reddish brown color, soft and waxy texture and sweet entrance.

Exercise:

(1) Crush red and green silk, kumquat, candied dates, peach kernels and pine nuts, add sesame powder, soft sugar and diced sugar oil, and make a stuffing, and knead it into a marble-sized stuffing for later use;

(2) The lotus root starch is crushed, sieved and put into a small basket. Then put the stuffing and roll it with a layer of lotus root starch, take it out and put it into a claw fence, scald it in a boiling water pot, then roll it with a layer of lotus root starch in a small basket, and repeat it several times in turn to make it into a big round. Add water to the pot and put the dumplings in. Cook and fish into the juice soup with sweet osmanthus.

Mung bean dumpling

[Ingredients] Mung beans, flour, radish, bean sprouts, dried white bean curd, shrimp skin, chopped green onion, Jiang Mo, spiced powder, refined salt, Chili oil, soy sauce, vinegar, minced green garlic, minced coriander, dried red pepper, rapeseed oil, etc.

[method]

1. Grind radish and squeeze out water;

2. Dice the dried white bean curd, sun it until the skin is dry, and fry it in the oil pan until golden brown;

3. Chop soybean sprouts; Wash the shrimp skin; Cleaning mung beans, soaking and grinding into bean paste, adding flour, radish, soybean sprouts, dried bean curd, dried shrimps, chopped green onion, Jiang Mo, spiced powder and refined salt, and stirring evenly;

4. Put the rapeseed oil into the pot, heat it, squeeze the bean paste into small balls, put it in the pot, fry until the sauce is red, and drain the oil to get the mung bean balls;

5. Put water in the pot, add refined salt and dried red pepper, boil, put in the dumplings and cook until cooked; When eating, put soy sauce, vinegar, Chili oil, minced green garlic, minced coriander and so on in the bowl.