Sesame sweet glutinous dumplings
Ingredients: glutinous rice, rice, sugar, sesame paste, picked nuts (broken), sesame seeds and lard.
Exercise:
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 materials: dry and fresh water milling powder1.500g, sand stuffing1.000g (only 750g of fresh meat).
Exercise:
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?
Ingredients: appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, Jiang Mo, minced winter vegetables and chopped green onion.
Exercise:
1. Mix glutinous rice with rice, soak it in 1 for a day or two, grind it, 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 materials: top-grade glutinous rice 1 100g, black sesame 50g, refined flour 100g, pig's plate oil 100g, rock sugar 25g, sugar 500g, and orange (candied orange).
Exercise:
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. Knead the glutinous rice flour paste wet (if the paste is too dry, you can add 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 Tangyuan (2)
Ingredients: flour 125g, chicken soup 250g, diced sea cucumber, cooked chicken, diced broccoli, dried seaweed, diced ham 50g, spinach 25g, soy sauce, refined salt, refined rice and sesame oil.
Exercise:
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
Ingredients: dried walnut kernel150g, glutinous rice 50g, glutinous rice flour150g, hemp seed100g, jujube 50g, a little flour and osmanthus fragrans.
Exercise:
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
Ingredients: 2500g glutinous rice flour, 750g sugar, 0/50g cooked flour/kloc-,50g lard, 25g melon seeds, 25g walnuts, 25g sesame seeds, 3 oranges, green shredded pork and a little essence.
Exercise:
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
Ingredients: 300g glutinous rice flour, 300g soft sugar, 25g pork fat, a little green shredded pork, osmanthus fragrans, melon seeds, sesame seeds, 50g syrup, 50g cooked noodles and 750g peanut oil (actual dosage100g).
Exercise:
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.
Pigeon eggs sweet glutinous dumplings
Raw materials: 2500g of fresh and dried water mill powder, 0/000g of white sugar100g of sesame powder100g, a little mint essence, and sugar.
Exercise:
1. sugar 1000g, add 250g of water, and cook on medium fire 15min. When it is hot, immediately leave the fire, pour one third of the syrup on the iron plate, stir it back and forth with a spatula and a kitchen knife, then enclose the syrup on the iron plate into a pit, pour another third, and still stir the syrup with a spatula and a kitchen knife until it remains. Knead the prepared and solidified sugar stuffing into long strips by hand, and then cut into bean-sized sugar granules for later use.
2. Take about 500 grams of water and grind it into powder, add a little water, knead it into a ball and pat it into a cake, cook it in a pot, take it out and soak it in cold water, cool it and knead it into dough until it doesn't stick to your hands, and cover it with a wet cloth for later use.
3. Take a powder blank (about 10g weight), press a hole with your thumb, put it into the stuffing, wrap it, and knead it into a circle.
4. After the water is boiled, put jiaozi into the pot, stir with a spoon, and cook for 20 minutes after jiaozi floats to the surface. When the skin of the dumplings is dark jade and shiny, it can be taken out and poured into the prepared cold water for rapid cooling. Then take out the balls to control the moisture, put them into the crushed sesame powder, roll the sesame powder on the bottom of each ball, and put them on the paper or zongzi leaves in groups of four.
Jiuguo sweet glutinous dumplings
Raw materials: 2500g of glutinous rice flour, 0/000g of sugar/kloc-,0/50g of cooked flour/kloc-,50g of lard, 25g of walnut kernel/kloc-,25g of peanut kernel, 25g of sesame, 25g of melon strips, green shredded pork, hanging flower sauce and a little essence.
Exercise:
1. Add 500 grams of sugar to 100 grams of cooked noodles, and add green shredded pork, sesame seeds, peanut kernels, walnut kernels, osmanthus sauce, lard, essence, etc. , and beat 50g of flour into paste, pour them together, knead them into stuffing, pat them tightly into pieces, and then cut them into dices.
2. Put some glutinous rice lines in the laundry list, soak the cut cubes in water, put them on the glutinous rice lines in the laundry list, shake them by hand, so that the glutinous rice lines hang on the leftover stuffing and shake them into balls the size of glass balls for many times.
3. After the water in the pot is boiled, put the glutinous rice balls into the pot. When the glutinous rice balls float, add sugar, pour the soup into the flagon prepared for shochu, put the flagon on the table, and then light the wine in the flagon.
Fat dumplings
Raw materials: glutinous rice1500g, sugar 500g, sheep fat150g, green plum, peach kernel 50g each, sesame seed and osmanthus fragrans 20g each.
Exercise:
1. Soak the glutinous rice in water for 4 hours, take it out, change the water and grind it into slurry.
2. Slate oil and sugar are prepared according to the method of fat stuffing, and then mixed with fried sesame powder, chopped green plums, style flowers and other ingredients to form stuffing.
3. Cook one-third of the hanging pulp with water, soak it in cold water, knead it into dough with two-thirds of raw hanging pulp and cooked hanging pulp, knead it into strips, and draw the agent according to the amount. Then squeeze the syrup into a salty wine glass, wrap the stuffing and knead it into dumplings.
4. After the water boils, put the dumplings in the pot, float them and take them out.
Laitangyuan
Raw materials: glutinous rice 1000g, rice 250g, sugar 300g, lard 150g, flour 50g and sesame 30g.
Exercise:
1. Put the ground rice slurry into a small cloth bag, and press dry the water to form glutinous rice balls. Rub the dumplings with your hands until the hardness is moderate and not sticky.
2. Use100-125g flour for every 500g sugar. Add the cooked sesame seeds and flour and sugar, sieve them evenly with a sieve, add the melted lard, rub them evenly by hand, roll them into cakes with a rolling pin, and cut them into cubes with a knife.
3. Take a piece of powder in your hand, round it in your hand, spread it out on the chopping board, then put the stuffing in the powder and wrap it tightly.
4. When cooking jiaozi, be sure not to let the boiling water in the pot tumble to avoid boiling. After jiaozi comes out of the water, roll it once or twice, and then fish it out flexibly by hand on time.
Chocolate jiaozi
Features: chocolate stuffing is fragrant and lubricated.
Ingredients: Tangyuan powder, chocolate.
Seasoning: sugar.
Exercise:
1. Mix the dough with warm water and glutinous rice flour, and then draw the dough into a preparation with the same size.
2. Break the chocolate into small pieces and put them into a blender to stir.
3. flatten the tablets and wrap the chocolate chips directly in the middle (with or without sugar according to your taste).
4. Knead glutinous rice balls and cook them in a pot, and the chocolate chips will melt automatically.
Chef's Tip: Both pure chocolate and nut chocolate taste good. You can try it.
Draw glutinous rice balls
Raw materials:
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).
Exercise:
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 white enamel, stir-fry until golden brown, add glutinous rice balls, remove the spoon from the fire and stir, sprinkle with green shredded pork and sesame seeds.
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Emerald kidney bean sweet glutinous dumplings
Features: bright green appearance and fragrant stuffing.
Ingredients: glutinous rice balls, spinach and kidney beans.
Exercise:
1. Wash spinach, cut it into small pieces 1 inch long, blanch it, cool it, and put it in a blender to make it fluffy.
2. Mix the dough with glutinous rice balls, warm water and chopped spinach, and then pull the dough into a preparation with the same size.
3. Wash kidney beans, cook them in a pressure cooker, mash them in a blender, and dip them in water with dry gauze.
4. Put the oil in the pot, pour the chopped kidney beans, add some sugar and stir-fry into a mud. The ratio of kidney bean to sugar is about 2: 1.
5. flatten the pills, fill them in the middle, and finally knead them into balls and cook them in a pot.
Chef's tip: the blanching time of spinach should not be too long to avoid the loss of nutrients.
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Carrot and lotus seed paste sweet dumplings
Features: orange color, lotus seed paste with a faint aftertaste.
Ingredients: glutinous rice balls, carrots and dried lotus seeds.
Seasoning: sugar.
Exercise:
1. Wash carrots, cut into pieces, and put them into a blender to make them into velvet.
2. Mix the dough with glutinous rice balls, warm water and chopped carrots, and then pull the dough into a preparation with the same size.
3. Soak the dried lotus seeds in clear water for one night in advance, then boil them in a pressure cooker and water them with dry gauze.
4. Put the oil in the pot, pour in the lotus seed paste, add some sugar and stir-fry into a paste. The ratio of lotus seeds to sugar and oil is about 4: 2: 1.
5. flatten the pills, fill them in the middle, and finally knead them into balls and cook them in a pot.
Chef's tip: When cooking lotus seeds in a pressure cooker, you should put more water, which accounts for about 2/3 of the pressure cooker's volume.
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Fried sweet dumplings with red bean paste
Features: sweet and crisp.
Ingredients: glutinous rice balls and red beans.
Seasoning: sugar.
Exercise:
1. Mix the dough with glutinous rice balls and warm water, and then draw the dough into a preparation with the same size.
2. Wash the red beans and cook them in a pressure cooker, then water them with dry gauze.
3. Put oil in the pot, pour chopped red beans, add sugar and stir fry 15 minutes. The ratio of red beans to sugar and oil is about 2: 1: 1.
4. flatten the agent, fill it in the middle, and finally knead it into balls and fry it in the pot.
Chef's tip: there will be splash when frying dumplings, so be sure to use a small fire.
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Pumpkin Sam sun sweet glutinous dumplings
Features: salty and fresh, with unique taste.
Ingredients: Tangyuan, pumpkin, pork, Chinese cabbage, shrimp and mushrooms.
Seasoning: onion, ginger, sesame oil, salt, monosodium glutamate, pepper, cooking wine.
Exercise:
1. Wash the pumpkin, cut it into small pieces, cook it in a pressure cooker for 15 minutes, cool it and put it in a blender to make it into velvet.
2. Mix the dough with glutinous rice balls, warm water and chopped pumpkin, and then pull the dough into a preparation with the same size.
3. Pork, Chinese cabbage, shrimps, and mushrooms are seasoned to make three fresh stuffing.
4. flatten the pills, fill them in the middle, and finally knead them into balls and cook them in a pot.
Chef's suggestion: You can try other fillings from jiaozi.
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Purple Cabbage and Jujube Mud jiaozi
Features: Tangyuan skin is purplish, and jujube paste is fragrant but not greasy.
Ingredients: Tangyuan powder, purple cabbage and red dates.
Seasoning: noodles, sugar.
Exercise:
1. Wash the purple cabbage, cut it into small pieces, cook it, let it cool, and beat it into velvet with a blender.
2. Knead the glutinous rice balls, warm water and chopped purple cabbage into dough and make it into a large dosage form.
3. Wash the jujube, cook it in a pressure cooker, take it out, spread it on a bamboo drawer with mesh, crush it with a spoon, and jujube meat will leak out from the mesh.
4. Filter jujube meat with dry gauze, add a little flour, white sugar or brown sugar and mix well. Put oil in the pot and stir-fry the jujube meat into a paste. The ratio of jujube meat to sugar is about 4: 1.
5. flatten the pills, fill them in the middle, and finally knead them into balls and cook them in a pot.
Chef's tip: jujube paste stuffing with a small amount of clear noodles will become sticky.
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Fruit Assorted jiaozi
Features: bright colors, small and exquisite.
Ingredients: Tangyuan powder, any fruit.
Seasoning: starch, sugar.
Exercise:
1. Knead the dough into peanut-sized pills with glutinous rice balls and warm water.
2. Wash the fruit and cut it into small pieces.
3. Cook the meatballs in the pot, and then add the fruit.
4. After thickening, take it out of the pot.
Chef's Tip: If you have wrapped colored jiaozi before, you can set aside some noodles in advance to make small jiaozi.
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Purple rice and black sesame sweet dumplings
Features: A bite gives off the fragrance of sesame seeds.
Ingredients: glutinous rice balls, purple rice and black sesame seeds.
Seasoning: sugar.
Exercise:
1. Wash purple rice and cook porridge, mix the soup with glutinous rice flour, and then pull the dough to the same size.
2. Wash and fry black sesame seeds, and grind them into powder with a blender.
3. Put lard in the pot, pour in black sesame powder, add appropriate amount of sugar and stir-fry into mud. The ratio of black sesame to sugar and oil is about 1: 1: 1.
4. flatten the pills, fill them in the middle, and finally knead them into balls and cook them in a pot.
Chef's tip: when frying sesame seeds, you can also add a little cooked noodles, which will taste more fragrant.