1, sesame glutinous rice balls

Raw materials: appropriate amount of glutinous rice, rice, appropriate amount of sugar, sesame sauce, picked kernels (crushed), sesame seeds and melted lard.

Practice: Mix glutinous rice with rice (5000 grams of glutinous rice can be added 1000 grams of rice), soak in water 1 1 for 2 days, grind it with a mill, put it in a cloth bag, and hang it in the air to make flour. Mix white sugar, sesame sauce, peach kernel, sesame, lard and flour, and make into small square stuffing for later use. Knead the flour with a proper amount of cold water, take a small piece and knead it flat, put it into the cut stuffing and seal it and knead it round. Boil the water and put it into the glutinous rice balls. The fire should not be too strong when cooking. Tangyuan floats to the surface and can be fished out after a while.

2. Water mill glutinous rice balls

Raw materials: dried fresh water mill powder1500g, sand stuffing1000g (only 750g for fresh meat).

Practice: Take 250 grams of water and grind it into powder, knead it with proper amount of water and make it into a cake. When the water boils, put it in a pot, cook it until it is mature, remove it and soak it in cold water. Then put it into a vat with water mill powder1250g, and rub it with both hands. At the same time, put the cooked clams taken out of the water into broken powder particles, knead them into powder balls, and cover them with a wet cloth for later use. According to the amount of agent (20 pieces per 500g), knead the agent into a pot shape, put in the sand filling, and then gradually close the edges, that is, salty soup dumplings. When the water boils, put the dumplings in the pot and push them along the edge of the pot with a spoon. When the dumplings surface, add a little cold water and cook for another 7-8 minutes. When the skin of the dumplings looks dark jade and shiny, it is cooked.

3. Pearl Mariko

Raw materials: top-grade glutinous rice1100g, black sesame 50g, refined flour100g, pork suet100g, rock sugar 25g, sugar 500g, and orange (candied orange).

Practice: Clean1000g glutinous rice, soak it in clear 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 the glutinous rice into fine powder and put it into a cloth bag to drip dry.

Take the remaining100g glutinous rice, wash it and soak it in warm water for later use. Stir-fry black sesame seeds with slow fire into fine powder as soon as possible, and mix with the innocent flour that has been fried to golden brown. Tear off the pig suet and cut it into fine dices, cut the orange into granules and crush the rock sugar. The above raw materials are mixed with white sugar to form stuffing, which is divided into 20 round stuffing centers.

Knead and moisten the glutinous rice flour paste (if the paste is too dry, you can add fresh water) and divide it into 20 equal parts. Wrap a stuffing with each dough, knead it into a hemispherical shape with a round top and a flat bottom, and evenly dip the soft glutinous rice on the surface. Put the dumplings in a steamer and steam them with quick fire. They can be eaten hot or cold.

4. Meat dumplings

Ingredients: appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, Jiang Mo, minced winter vegetables and chopped green onion.

Practice: Mix glutinous rice with rice, soak it for 1 1 for 2 days, grind it fine, put it in a cloth bag and hang it to make flour. Pour a little oil into the pot. When the oil is 70% ripe, stir-fry the minced meat. Add soy sauce, pepper, cooking wine and Jiang Mo, and serve in the pot. 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. Knead the flour with proper amount of ice water, take a small piece and knead it flat, wrap it in stuffing and knead it round. Cook Tang Yuan in a pot. The fire should not be too strong. Remove the glutinous rice balls as soon as they float to the surface. Put a proper amount of soy sauce, pepper, monosodium glutamate, melted lard, chopped green onion, etc. into the bowl, pour in a proper amount of broth, and put out the glutinous rice balls to eat.

5, jujube paste Lantern Festival

Raw materials: 5000g of glutinous rice flour, 0/500g of white sugar1250g of cooked flour1250g, 250g of jujube paste and 500g of big oil.

Practice: Mix sugar with big oil, jujube paste and1000g cooked flour. Add 250g of cooked flour and water to make a paste, add it into the stuffing, knead it evenly, pat it tightly with a knife, and cut it into 400g stuffing pieces for later use. Put the glutinous rice flour into the basket, soak the stuffing in water, pour it into the glutinous rice flour and roll it, and repeat it for 6-8 times. Boil the pot with water, put the Yuanxiao in, push the boiling water with a spoon at the bottom, and cook until the Yuanxiao floats.