Trapped heart: rose mung bean trapped (see below) in proper amount.
Practice:
① Put glutinous rice flour into the pot, add warm water to form smooth dough, and cover it with plastic wrap 10 minute.
② Rose mung beans are trapped into small doses and kneaded into spherical shapes for later use.
(3) Tear the glutinous rice balls into a pill with the same sunken size, knead them round and press them flat, put the rose mung beans into a round ball, put them in a cage and steam them for 5 minutes with strong fire, take them out and dip them in a layer of bread crumbs while they are hot.
(4) sit in a pan and light it. When the salad oil is injected and it is heated to 50%, put the glutinous rice balls into the green body, fry them with low fire until they are crisp, and take out and control the oil.
(The size ratio of stuffing to glutinous rice seed is about1:1. Steamed dumplings should be stained with bread crumbs while they are hot, otherwise they will fall off easily when fried. )
Rose mung bean stuffing
Raw materials: mung bean1000g, brown sugar 300g, rose sauce 50g, salad oil100g.
Practice:
① Wash the mung beans clean, soak them in clear water for about 24 hours, fish them in the pot, add appropriate amount of clear water, boil them with strong fire, boil them with low fire, and mash them into mud.
② Wrap the mung bean paste with gauze, rinse it with clear water repeatedly, then put it into a fine cloth bag and filter the water.
③ When the wok is on fire, put brown sugar and100g water, pour in the washed bean paste until it is dissolved, stir-fry with low heat until it is dry and thick, pour salad oil along the side of the wok, stir well, and serve with rose sauce.
Raw materials of Emerald Peanut Tangyuan: 250g glutinous rice flour, 50g spinach and 50g clear water.
Trapping: Peanut trapping (see below) is appropriate.
Practice:
① Remove the old roots and yellow leaves from spinach, wash it, scald it in a boiling pot, remove it and let it cool, and put it in a juicer with clear water to make juice for later use.
② Put the glutinous rice flour into the pot, pour in spinach juice and make a smooth dough, and cover it with plastic wrap 10 minute.
③ Peanut stuffing is cut into thumb-sized dices.
(4) Take a piece of spinach dough, knead it into a small bowl with your fingers, and put peanuts in it to make dumplings.
⑤ Put a proper amount of water into the pot and bring it to a boil. After the water boils, put the glutinous rice balls into the pot, boil them again and turn to medium heat. After the glutinous rice balls float, cook them for about 3 minutes, and then eat them out of the pot.
(If there is no juicer, just chop the spinach and squeeze out the juice by hand. )
Peanut stuffing
Raw materials: 200 grams of peanuts, 0/50 grams of white sugar/kloc-,30 grams of lard.
Practice:
① Stir-fry peanuts in a clean pot with low fire, or bake them in an oven at 150℃ for about 20 minutes until they are crisp, and then air-dry and peel them for later use.
(2) Put peanuts and white sugar into a blender and grind them into fine powder.
(3) Put the beaten peanut powder and lard together, mix well, and put them in a fresh-keeping box for cold storage and molding.
Raw materials for praying for glutinous rice dumplings: 500g of glutinous rice flour, 5g of Jiang Mo and 5g of coriander powder, and appropriate amounts of balsamic vinegar, refined salt, monosodium glutamate, sesame oil and cold boiled water.
Sinking: celery and shrimp meat sinking (see below) is appropriate.
Practice:
① Put100g glutinous rice flour into the basin, inject boiling water and stir it into snowflake shape.
(2) Pour in the remaining glutinous rice flour, add cold water to form a smooth dough, knead it into round strips, and pull it into small doses.
(3) Press the potion flat, put a hollow center in the middle and wrap it into a ball shape, which is the green body of praying glutinous rice balls.
(4) Take a disc, put carrot slices at the bottom, put the prepared glutinous rice balls on it, put them in a cage, cover and steam for 6 minutes until they are cooked, and take them out.
⑤ Put Jiang Mo and coriander powder in a bowl, add cold water, balsamic vinegar, refined salt, monosodium glutamate and sesame oil, mix well to make a flavored juice, and serve it with steamed dumplings.
Celery shrimp meat trap
Raw materials: 200g of prawn meat, 0/00g of celery/kloc, 0/5g of coriander/kloc and 0/0g of Jiang Mo/kloc.
Seasoning: salt, monosodium glutamate and sesame oil.
Practice:
① Remove the fascia from prawn meat, absorb water, pat it flat with a knife, and chop it into mud.
(2) Wash celery and tear the tendons; Wash coriander and cut it into pieces.
③ Put the shrimp paste, celery powder and coriander powder into a container, add Jiang Mo, refined salt, monosodium glutamate and sesame oil and stir evenly.