Effects and functions of black rice dumplings

Effects and functions of black rice dumplings. In some traditional festivals, many people will make dumplings to eat, black rice dumplings is a common kind of dumplings, black rice dumplings are very delicious. Take a look at the efficacy and role of black rice dumplings and related content.

The efficacy and role of black rice dumplings 1

The dumplings are not only a traditional food, but also have a nourishing health care medicinal value to the human body. Ancient Chinese medicine experts say that the glutinous rice used to make dumplings is flat, sweet, tonic deficiency and blood, spleen and stomach, beneficial gas to stop diarrhea, have warm, warm, and moisten the function of dryness. Glutinous rice "tonifying the spleen and stomach, beneficial to the lungs of the valley. Spleen and stomach tonic, the middle from the warmth, stools are solid. Warm can nourish the gas, the gas is full of the body from the more hot". Furthermore, all kinds of dumpling filling, such as rock sugar, yam, jujubes, walnuts, roses, cinnamon, hawthorn, etc., have different degrees of nourishment for the body and a certain degree of efficacy.

Nutritional value of soup dumplings

The main ingredient of soup dumplings is glutinous rice flour, which is high in carbohydrates, and has other nutrients such as fat, calcium, iron, riboflavin, and niacin. The fillings are mainly pure sugar, fruit, etc., including sesame, walnuts, peanuts, bean paste, chocolate, etc., plus a small proportion of vegetable or animal oil, high in nutrition and calories.

The practice of dumplings

1, walnut and peanut dumplings

Ingredients:

200 grams of glutinous rice flour, 200 grams of peanut kernels, 30 grams of dried walnuts, 20 grams of brown sugar, 15 grams of condensed lard

Practice:

p> (1) the peanuts and walnuts into the microwave oven on high for about two minutes, and then peeled;

(2) the peanuts and walnuts cut fine;

(3) the pot into the white sesame seeds dry stir-fried to add the peanuts and walnuts, add the right amount of brown sugar and lard, stir-frying evenly;

(4) with the fast-boiling water will be kneaded into the wet and dry suitable dough )

(5) take the right size of the dumpling dough rolled round, and then hollowed out, loaded with filling, close the mouth, and then rolled into smooth dumplings;

(6) put into a pot of boiling water, gently shaking the pot, turn on the medium-low heat, and cook for seven or eight minutes to dumplings can be cooked.

2, black sesame dumplings

Ingredients:

100 grams of glutinous rice flour, 40 grams of black sesame seeds, 10 grams of clarified flour, 50 grams of lard, 50 grams of sugar

Method:

(1) according to 40 grams of sugar plus 20 grams of cooked sesame seeds, 24 grams of solidified lard and mixed well. Knead a few more times, divided into 8 grams of small doses;

(2) 20 grams of sesame seed powder and 40 grams of sugar into a container, then pour 30 grams of melted lard, and finally add 10 grams of boiling water, and put in the refrigerator to chill for a while;

(3) 100 grams of glutinous rice flour with 60 grams of cold water and mix well;

(4) 10 grams of clarified rice flour with 10 grams of boiling water and mix well and and Glutinous rice flour mix, divided into small doses of about 10 grams;

(5) the dumplings wrapped, the pot of water, water boiled, the dumplings poured in, with a small spoon to push, so that the dumplings do not sink to the bottom;

(6) when the dumplings float, and then after a minute or so, it's cooked.

3, red bean paste dumplings

Materials:

200 grams of glutinous rice flour, 200 grams of red bean paste, 170 grams of warm water

Method:

(1) with glutinous rice flour and warm water and into a smooth dough, divided into 12 equal parts;

(2) the dough rolled into a round ball-shaped ;

(3) will be ready to red bean paste also made into 12 round balls;

(4) take a dough with the hands pressed into thin slices, put a ball of bean paste to close the mouth, into a round ball shape;

(5) Boiling water in a pot on low heat until the drift up on the good.

How to eat dumplings

1, soup cooking dumplings: to master the "fire cooking" essentials, and use a spoon to push the turn, so that the snacks in the soup rotating, the water boiled a little cooler, do not stick to the pot.

2, deep-fried dumplings: hot oil in the pot, burn the fire to be even, gently turn the pot after the snacks a few times, until all the dumplings virtual expansion, you can fish out and sprinkle with sugar to eat.

3, dressed dumplings: sesame seeds fried and ground, into the thick sugar paste. Put the deep-fried snacks into the sugar paste roll dip evenly on the plate, one by one to open.

4, drunken dumplings: the special . After cooking the small Lanterns into a bowl, and then pour the boiled sweet wine into it, and beat in the egg flower is better.

5, wine pot dumplings: to the pot of water boiling, the dumplings under the pot, dumplings float, add sugar, even soup together into the wine pot has been prepared to burn wine, the wine pot on the table, and then the pot of wine lit.

6, steamed dumplings: the "dumplings" into a layer of oiled porcelain or metal plate, into the pot steamed, removed and sprinkled with sugar can be.

7, baked dumplings: "dumplings" placed in a metal plate smeared with oil, even the plate into the oven, baked until the color is golden, cooked through, take out the plate, to eat with sugar, taste sweet and fragrant.

8, crystal dumplings: sesame seeds fried and crushed, into the boiling thick sugar paste in the pot, and then poured into the fried "dumplings", rolled sticky uniform, out of the pot on the plate, one by one to open, non-stick each other, cold food, hot food is suitable for, crystal clear, sweet and refreshing.

9, pulling the silk dumplings: the "dumplings" fried standby. Slide the bottom of the pot with cooking oil, put sugar and the right amount of water, simmering into the sugar thin, when the sugar thin bubbles were yellow, into the fried "dumplings", and the sugar thin stir, quickly out of the pot, eat while hot, just like the gold beads winding silk.

The appropriate crowd of soup dumplings

The general population can eat, especially suitable for the weakness of spontaneous sweating, night sweats, excessive sweating, blood deficiency, dizziness, diarrhea, spleen deficiency of the people to eat; suitable for tuberculosis, neurasthenia, disease and postpartum people to eat.

Tangyuan eating taboos

1, where the damp heat phlegm fire bias of people avoid eating;

2, fever, cough phlegm yellow, jaundice, abdominal distension of people avoid eating;

3, diabetic patients do not eat or eat;

4, in addition to the sticky glutinous rice is extremely soft and viscous, it is difficult to digest, spleen and stomach should not be weak! Eat more; the elderly, children or patients should be used with caution.

Black rice dumplings

Materials:

Dumpling powder, black rice, black sesame seeds, lard, sugar, appropriate amount.

Making process:

1, black rice washed and boiled porridge, take its soup and dumpling powder with the dough, and then pull the dough into equal size of the agent;

2, black sesame seeds were washed and fried, and beaten with a blender into the end;

3, the pot of lard, poured into the end of black sesame seeds. Add the right amount of sugar fried into mud, black sesame seeds and sugar and oil ratio of about 1:1:1;

4, will be pressed flat agent. The center of the package filling;

5, kneaded into a ball. Cook it in the pot.

Difference between Lanterns and dumplings

1, the production process

Lanterns: Lanterns are "rolled" out of the need to use the fillings into a stereotyped solid, and then cut into small squares, and then cut into small squares, and then cut into small squares. The solid, and then cut into small squares, sprinkle water on the filling into the glutinous rice flour, and then sift the glutinous rice flour, so that the filling evenly coated with glutinous rice flour, and then dipped in water again, and then rolled until the size of the right can be made, so that the skin of the made of the Lanterns is dry and fluffy.

dumplings: dumplings are first glutinous rice flour and water into a dough, and then divided into a number of small doses, and then small doses pressed into a thin skin, in the package into the right amount of filling, and finally closed the mouth, rolled into a round dumplings can be. The dumplings made in this way are smaller than Lanterns, and the skin is smooth and moist.

2, filling taste

Lantern: Lantern flavor is relatively single, the most important is sweet, the main fillings are: black sesame seeds, bean paste, sugar, roses, etc.;

dumplings: dumplings, in addition to sweet and salty mouth, but also without fillings is a solid glutinous rice dumplings, using the Fillings in addition to the traditional black sesame, bean paste, five kernel, there are a variety of meat fillings, vegetarian fillings, can meet the different dietary tastes.

3, storage

Lantern: Lantern is not suitable for freezing, frozen, it is easy to rupture, we eat Lantern is generally handmade, the day to do, the day to eat, relatively fresh.

Tangyuan: Tangyuan we can buy all year round, in the supermarket a lot of types of frozen Tangyuan, not only storage is very convenient, eating is also very convenient.

4, cooking methods

Lanterns: Lanterns are usually fried and eaten, you can also eat boiled, but the Lanterns have less water, boiled, then the texture is harder, the middle part is not easy to cook soft, not good digestion. Boiled to eat need to cook more time.

Soup dumplings: the most important way to eat soup dumplings is to boil them, but pan-fried, deep-fried, baked, fried are possible, the texture is softer.