2 cups of glutinous rice flour, 4 ounces of ground meat, red onion 1 tablespoon, winter vegetables 1 tablespoon, onion beads 1 tablespoon, small glutinous rice balls 1/2 cups, a little green garlic, a little onion, shrimp 1/2 tablespoons.

Practice: 1.) Knead the material 1 into glutinous rice balls and divide it into 15 equal parts.

2.) Stir the material 2 and seasoning 1 evenly to make stuffing, then knead the glutinous rice balls into a round thin shape, wrap them in meat stuffing and knead them.

3.) Heat the material 4 with a little oil until fragrant, then pour in the seasoning material 2, boil it, add the salted dumplings, and cook until the salted dumplings are cooked. Then put the small dumplings and cook them until the noodle soup emerges. When eating, you can add lettuce leaves or spinach and other green vegetables, which tastes better.

Hometown flavor salty dumplings materials:

Glutinous rice flour 1000G, hot water, Chinese cabbage 500g, water chestnut 8- 10, plenty of onions, radish 1000G, dried octopus 1-2, mushroom number 10, and Yaozhu (.

Practice: 1. Silkworm is boned and minced, pork is minced and beef is minced.

2. Shrimp with scallop is soaked in hot water for soft chopping (divided into 2 portions), mushrooms are boiled in hot water for soft chopping, sausages are chopped, and octopus is soaked in hot water for soft chopping.

3. Wash and shred Chinese cabbage and radish, chop onions and cut horseshoes into small pieces.

4. Fish mixed with pork, part of beef, octopus, horseshoe, mushroom, part of scallop, shrimp, sausage and onion, add a proper amount of oil, sesame oil, salt, chicken essence, cooking wine, pepper and a large amount of raw flour and stir them in one direction until they are gelatinized.

5. Add some ginger, cooking wine and a little salt to shredded radish and Chinese cabbage, stir-fry for a while and set aside.

6. Add the right amount of hot water to glutinous rice flour and knead it into a big dough, then take the right amount of dough and knead it into long strips, and then knead it into a small glutinous rice ball for later use.

7. Add water to the chicken soup, add the remaining scallops and shrimps to boil, add shredded radish and white porcelain to boil, pick up a proper amount of mixed meat stuffing with chopsticks and put it into the pot, then pour the dumplings to boil and float.

8. Add the right amount of salt and sesame oil to taste.

Liuzhou Snack-Dew Tangyuan Material:

Kohlrabi (I can't buy it in the north, but I use dried plum), vermicelli, mushrooms, fungus and daylily. The proportion of these side dishes is1:1. If you particularly like something, you can increase it appropriately, pork belly 1 two, and more meat and less meat according to your personal taste. Less meat is lighter. Appropriate amount of sticky rice noodles (sticky rice noodles, that is, rice noodles, not glutinous rice noodles! ), a slice of ginger, a clove of garlic, sesame oil 1/2 tbsp, allspice powder 1 g, sugar 1/2 tbsp, soy sauce 1 tbsp, salt.

Practice:

1, pork belly cut into small dices, slightly chopped, and the meat is slightly thicker than the minced meat. Dice dried plum vegetables. Mushrooms, fungus, vermicelli and daylily are boiled in hot water for 2 minutes, then boiled in cold water, then dehydrated and chopped into pieces. Chop a slice of ginger and a clove of garlic into minced ginger and garlic.

2, 2 tablespoons of oil in the pot, 80% hot, pour in Jiang Mo, minced garlic, minced pork belly and stir-fry, and serve.

3, base oil, low heat, stir-fry dried plums, add 1/2 tablespoons of white sugar, 1 tablespoon of soy sauce, pour in mushrooms, fungus, day lily, pork belly powder, add appropriate amount of salt, and serve out. Add vermicelli, 1/2 tbsp sesame oil, and spray a small amount of spiced powder (1 g), stir well and make stuffing.

4. I can't buy sticky rice noodles in the north, so I DIY. Rice 2 is soaked in cold water for 2 hours, and then put it out with a spoon and put it in a blender to make rice slurry.

When beating rice pulp, the water should have just passed the rice!

5. Stir the precipitation of rice slurry with a spoon, slowly stir and boil over medium heat, and be sure to keep stirring, so that the rice slurry gradually becomes a transparent paste. Finally, while it is hot, knead the rice paste into a ball with a spoon.

6, drop a drop of oil on your hand, rub it open, smash the dough into a small dose, knead it into a flat bowl in your hand, add the stuffing, close it, and knead it into a circle in your hand.

7. Put the dew dumplings in a steamer, boil them over high fire and continue steaming them over medium heat 15.

8. Add some bone soup when eating, sprinkle with chopped chives, chopped parsley, and add some fried soybeans and shredded sauerkraut. It is delicious dew dumplings.

Tips:

1, sticky rice flour, that is, the powder ground by rice, has the lowest viscosity among all kinds of powders and is suitable for making radish cakes! Of course, the milled rice paste can also be made into cold rice noodles and rice rolls.

2. I can't buy sticky rice noodles. I made two preparations, one is to soak rice slurry, and the other is to directly crush rice into powder. In fact, rice slurry is more delicate, and sticky rice noodles can be ground into particles. Therefore, the surface is not as smooth as rice slurry, but it is not as sticky as rice slurry.

3, this is a snack, the average person eats 2-3, it is almost the same, a big stuffing, fresh and delicious. I used the soup base of melon and fresh mushrooms.

4. When the rice slurry is heated, it will be separated from the water. It doesn't matter. Stick to stirring and properly press the raw slurry with a spoon, so that basically the rice slurry can completely change color and can be kneaded into a dough. If you can't control the fire, you can change it to a small fire at the last stage, and there will be a small amount of paste, but it is not bad.

5. After the dough is kneaded, it is very sticky to the hands, so when kneading, I should put oil on my hands. I won't make dumplings, as long as I knead them, I will make them together, and they are thin, and I dare not continue to knead them into smooth balls.

6. Because sticky rice noodles have low viscosity, they can only be steamed but not cooked, or the birds will fall apart ~

Braised dumplings with leek and pork Material:

300g leek, barbecued pork100g, shrimp seed15g, ginger (rice-shaped)15g, 50g fried peanuts, a little lard residue, salt, sugar, oyster sauce, glutinous rice skin and chicken soup.

Practice: Wash and chop leeks for later use; Stir-fry barbecued pork and leek with ginger, season with salt and sugar, add lard residue, mix well, take out and brew with fried peanuts into glutinous rice skin, cook with clear water, then boil chicken soup, add shrimp seeds after seasoning, and add glutinous rice balls to boil.