Ingredients: 50 grams of auricularia auricula, taro balls 1 package, small glutinous rice balls 1 package, and babao beans 1 package. Appropriate amount of rock sugar.
Practice:
A, white fungus soaked in water, and picked up and drained.
B. Boil the glutinous rice balls and taro balls in boiling water for 2-3 minutes.
C, eight-treasure beans, white fungus, glutinous rice balls and taro balls are boiled with appropriate amount of water, and then boiled with appropriate amount of rock sugar.
Eight treasures and small mariko's practice, complete book, practice two
Main ingredients:
Glutinous rice flour 300g peanut kernel 160g walnut kernel 80g almond 80g cooked sesame 30g brown sugar 120g.
Accessories: honey water 10g dried rose petals 5g lard 50g water 150g.
Practice:
1. Prepare the stuffing materials.
2. Put the peanuts in the middle layer of the oven, heat up and down, 150 degrees, and bake for about ten minutes. (The time is until the incense is baked according to the actual situation)
3. Put walnuts and almonds in the middle layer of the oven, and heat them up and down, 150 degrees, about 7 minutes. (The time is until the incense is baked according to the actual situation)
4. Add honey water to the rose petals and soak for one or two hours. Honey water is a mixture of honey and cold boiled water.
5. Peel peanuts, walnuts and almonds as much as possible.
6. Use a blender to make it into granules, not too broken. Personally, it is delicious to chop it with a knife.
7. Add150g water to the pot and bring to a boil. Add lard and brown sugar and cook until the brown sugar melts.
8. Pour all the prepared materials and mix them evenly.
9. Glutinous rice flour and scalded water are kneaded into dough.
10. Take a proper amount of glutinous rice balls and knead them into balls, and hollow them out with your index finger.
1 1. Wrap the stuffing.
12. Sealing and rounding.
13. Boil the water in the pot, add the glutinous rice balls and cook. The water can't be boiled, it can only bubble a little, otherwise the surface of the glutinous rice balls is not smooth. Don't touch the dumplings with chopsticks. After cooking for a while, gently turn the pot around so that the dumplings don't touch the bottom of the pot.
The practice of eight treasures and small mariko, the complete book of practice three
Materials:
50 grams of white fungus, taro 1 bag, small glutinous rice balls 1 bag, eight-treasure beans 1 bag, and appropriate amount of rock sugar.
Practice:
1. White fungus is soaked in water until soft, and it is picked up and drained.
2. Boil the glutinous rice balls and taro balls in boiling water for 2-3 minutes.
3. After the sweet bean, white fungus, glutinous rice balls and taro balls are boiled with appropriate amount of water, add appropriate amount of rock sugar and then boil.
Eight treasures and small mariko's practice, complete book, practice four
Materials:
Love is sweet and eight treasures, 3 cans of peanut glutinous rice balls (or sesame glutinous rice balls) are appropriate.
Practice:
1. Take hot water from a soup pot, add proper amount of peanut dumplings (or sesame dumplings) and cook.
2. Open three cans of "Sweet Eight Treasures of Love", pour the soup into a bowl, add about half a bowl of water, and heat it in the microwave oven.
3. Pick up the cooked peanut dumplings and put them directly into the eight-treasure porridge heated by microwave. If it is not sweet enough, you can add brown sugar or sugar to taste.
Eight treasures and small mariko's practices, complete book of practices, five practices
Ingredients: walnuts, peanuts, cashews, black sesame seeds, raisins, sweet osmanthus, white sugar, honey, melted lard or butter, vegetable oil, glutinous rice flour and cocoa powder.
Practice:
1. Stir-fry glutinous rice flour with a little fire until it turns slightly yellow;
2. Roast peanuts, walnuts, melon seeds, black sesame seeds and other dried fruits respectively, chop them up and mix them (the variety of dried fruits is random, not fixed), then add raisins, edible oil, sugar, sweet osmanthus, honey and fried glutinous rice flour, mix them evenly, knead them into about 5g fillings and put them in the freezer for later use;
3. The original glutinous rice flour and the glutinous rice flour with cocoa powder are kneaded into strips with boiling water and two kinds of noodles respectively, and the two kinds of dough are twisted together, folded several times, and covered with plastic wrap to moisturize.
4. Divide it into small doses of about 15g, cover it with wet cloth or plastic wrap, flatten it, wrap it with stuffing, slowly close it with a tiger's mouth, and then round it;
5. After the water boils, pour in the glutinous rice balls and cook for about 5 minutes on medium heat.