Soup dumplings are one of the traditional foods necessary for the Spring Festival of our country's urban and rural people, all over the country. Its different regions, called also have a variety of ways, some called soup yuan, some called Lantern, there are also called soup dumplings and so on. It is mainly made of glutinous rice flour covered with various sweet fillings. In Chengdu, Sichuan, there are Lai Tangyuan and Guo Tangyuan, which are very famous. Tangyuan has many flavors, soft and delicate, loved by diners from all over the world.

I, raw materials ratio:

Dry glutinous rice flour 500 grams of black sesame 150 grams of honey rose 20 grams of orange cake 2 sesame paste 50 grams

500 grams of lard 30 grams of rock sugar 400 grams of cooked flour 200 grams

Two, the operating procedures:

(a) the modulation of the dough: dry glutinous rice flour with an appropriate amount of warm water and kneaded uniformly into the rice dough. The dough can be made by adding a little bit of warm water to it. You can add a little chenggong powder or starch to the mixture.

(2) filling: black sesame, clean, fry with a small fire, and rolled into a coarse powder; orange cake with a knife cut into fine crumbs; rock candy shot into the ice slag; honey roses with a knife chopped fine to be used; in the after the four raw materials were added to the sugar, lard, cooked flour and rubbed evenly to make the four sweet fillings, in the case of the press, cut into small pieces to be used.

(3) package filling molding: take a small piece of rice dough, and then loaded with four kinds of sweet fillings pinch into a ball shape, a little rubbing that is into a dumpling billet, put on a wet gauze.

(4) mature: pot on the fire, add more water to boil, under the dumplings to cook until floating, keep adding water to keep the pot boiling but not boiling, cook until the dumplings are mature that is.

Three, technical points:

(a) control the softness and hardness of the noodles when making dough.

(ii) the dumplings should not be rubbed for a long time after wrapping, otherwise it is easy to spread.

(3) When cooking dumplings, the water should be wide to keep the pot boiling but not boiling.

Four, flavor characteristics:

Thin skin, filling, moist and sweet.