Black Sesame Lantern Filling
1, the main ingredients: black sesame 8, peanut kernels 1, walnuts 1
2, the spread: fine sugar, oil
three, the production process:
1, the black sesame first wash with water, and then in the pot to fry, and with the bowl will be pounded fine standby. (Fried and then pounded sesame seeds will be more fragrant).
2, the peanut kernels are also fried, and remove the red skin, with a bowl of pounding fine standby; the walnut kernels also with a bowl of pounding fine standby.
3, the three kinds of pounded fine main ingredients and fine sugar and mix well. (The amount of sugar according to their own taste adjustment, anyway, I added less).
4, the last will be the oil in the pan after the heat pour filling mix evenly (oil can be lard, salad oil, in fact, the most fragrant and most delicious is the use of chicken oil, chicken oil to be the kind of chicken oil, the color is very yellow kind of chicken oil, the feed chickens are white oil, not fragrant).
Five-kernel-filled Lanterns
Materials: Lantern skin: about 600 grams of glutinous rice flour; five-kernel filling: walnuts, peanut kernels, melon seeds kernels, white sesame seeds **** 80 grams, 20 grams of raisins, 40 grams of lard, 60 grams of sugar, 10 grams of cooked flour (heated for a minute on a microblogging stove).
Practice:
1, dried fruits fried or heated and baked a little more fragrant, and then put into the grinder and whisked into powder, if you like to have particles can be a little bit of beating on the line.
2. Add the chopped raisins, mix with the sugar, lard and cooked flour, knead into a ball, then divide into small pieces and knead round.
3. If too soft, freeze for 10 minutes to set.
Walnut Cheese Dumplings
Information
150g of dried walnuts, 50g of glutinous rice, 150g of glutinous rice flour, 100g of sesame seeds, 50g of jujubes, a little flour and cinnamon.
Process
1. sugar into a bowl, add cinnamon, hemp, flour, a little, and then add a little boiling water and mix well, put on the case, with a knife patted into a 1.5 minutes thick slice, cut into 1.5 minutes square ding, that is, the salty soup yuan filling.
2. Put the rice noodles into a dustpan. Tangyuan filling in a colander, soaked in cool water, poured into the dustbin, shaking with both hands, so that Tangyuan filling full of rice noodles, three times in a row, that is, into the Tangyuan. Into the pot to cook for about 10 minutes, float up to be cooked.
3. Walnuts with boiling water twice, peel the skin and chopped, small jujube wash, soak in cool water for 12 hours.
4. put the rice, peach kernel, small jujube meat in a bowl, add water 4 two mix well, with a small mill once, become a fine paste.
5. Net spoon let go of a catty and a half of water, down into the sugar, on the fire to see open, skimmed off the foam, quickly peach kernel pulp into the, stirring the salty porridge-like, until cooked, sheng in a bowl, will be boiled into the soup yuan into that is.