Sesame Seed Lanterns

Raw materials: 60 grams of black sesame seeds, 20 grams of peanuts, 50 grams of sugar, 30 grams of lard, 200 grams of water-ground glutinous rice flour, 160 grams of warm water.

Practice:

1, the black sesame seeds and peanuts were roasted in the oven (lazy practice, no need to fry), cooled and poured into the dry grinder cup of the cooking machine, add sugar, into powder;

Sesame Seed Lanterns

2, add lard, mix well (if you feel that lard is too fat and greasy, you can replace it with salad oil, and if you want to achieve a runny effect, lard). more), the filling is divided into 15 grams of a, pinched into a ball, put in the refrigerator for 10 minutes, frozen sesame filling has hardness, better package;

3, in the glutinous rice flour a little bit of warm water, kneaded into a smooth dough. Take out 40 grams of it into boiling water to cook, and then and the rest of the glutinous rice dough and knead well, the dough kneaded into a long strip, divided into 25 grams each of the small dose, kneading round. Take a dose of pat flat, pinch into the center of the thick four sides thin, put black sesame filling, with the hand of the tiger's mouth to close, and then knead round, a dumplings are ready;

4, the pot of water, boiling down into the dumplings, and constantly push the dumplings with a large spoon to prevent sticking to the bottom of the pot, high heat to boil, turn the heat down, and then dumplings floated, become large and soft can be fished out. [1]?

Peanut Lanterns

Ingredients:

Dough Material:

100g of glutinous rice flour, 50g of boiling water.

Peanut filling materials:

50g of peanuts, 30g of sugar, 40g of lard.

Methods:

1, glutinous rice flour add boiling water and knead into a ball;

2, the dough will not be how to form a ball, because at this point, you have to take a small ball of dough into the boiling water to boil and then put it back into the dough;

3, at this point, you can easily knead into a dough;

4, peanuts fried;

peanut dumplings

5, peel and mix with a blender to make peanut flour;

6, put the lard with sugar in a small bowl;

7, heat it in a microwave oven, and then stir it until the sugar dissolves;

8, add the peanut flour;

9, mix it well, and then put it in the refrigerator to freeze for 10 minutes until it is hard;

10, the dough is divided into equal sizes;

11, wrapped in peanut filling;

12, kneaded into dumpling blanks;

13, pot of boiling water;

14, into the dumplings, until the dumplings floated on the cooked.? [2]?

Pumpkin Lanterns

Pumpkin Lanterns

Materials: pumpkin, glutinous rice flour, oil, water

Tu Teacher practice:

1. Pumpkin peeled and cut into pieces, a small amount of oil in the pan hot, fry, add water as appropriate, simmer, stir until soft.

2. puree with blende.

3. In the pumpkin puree add glutinous rice flour while stirring, you can change the proportion with water or not add a drop of water, knead into a ball.

4. Boil water and cook for about 5 minutes, taste cooked can be eaten. The pumpkin has a sweet flavor, you can not add sugar.

Golden Sands Lanterns

Golden Sands Lanterns

Materials: Glutinous Rice Flour 100G, Water, Bailey's Breadcrumbs 1 Bowl, Bean Paste

Tu Teacher's Directions:

1. Glutinous Rice Flour add the right amount of water and slowly roll into a dough, leave it for 10 minutes.

2. Take an appropriate amount of dough and roll it flat, then take an appropriate amount of bean paste, roll it into a dumpling and put it into breadcrumbs and roll it evenly so that it sticks to the breadcrumbs.

3. Heat the oil to 180 degrees (insert chopsticks to make bubbles) and fry the dumplings until they float.

4. Put the fried dumplings on absorbent paper to cool slightly, then sprinkle the fried breadcrumbs on the surface to eat. [3]?

Cooking Lantern Tips

Edit

Gentle pinch: before the pot, gently pinch the "Lantern" with your hand, so that it is slightly cracked, so that the cooking out of the "Lantern", inside and outside easy to cook, soft and smooth and delicious.

Boiling water: When the water in the pot boils, put in the "Lantern", use the back of the spoon to gently push it away, and let the "Lantern" rotate a few times, so that it doesn't stick to the bottom of the pot.

Cooking over a gentle fire: After the "Lantern" is cooked in the pot until it floats, it should be quickly switched to a gentle fire, otherwise, the "Lantern" is constantly turning, and the heat is not uniform, and the outside is cooked and the inside is hard and not tasty.

Points of cold water: "Lantern" into the pot, each open should point into the right amount of cold water, so that it seems to roll non-roll state.

Open two or three times, and then cook for a while, you can fish out to eat.

This cooked "Lantern" soft, not hard, sweet and savory.