efficacy and function of sesame dumplings

efficacy and function of sesame dumplings, which is the most distinctive food in the traditional Lantern Festival in China, has a long history. There are many kinds of glutinous rice balls, and sesame glutinous rice balls are one of them. Let's take a look at the efficacy and function of sesame dumplings. Efficacy and Function of Sesame Tangyuan 1

Sesame Tangyuan belongs to the sweet category, which can nourish and preserve the lung and stomach, wake up the mind and benefit the brain. The main materials are sticky rice flour and black sesame powder, and the auxiliary materials are animal oil and white sugar. It is also a common New Year's food in Guangdong Province, Hong Kong and Macao, which means "the house is full of gold and silver". There is another kind of pomegranate flower frying pile with bright red flower blocks on it, which is similar to pomegranate in shape and means many children.

practice: 5 grams of sticky rice flour, 1 grams of white sugar and sesame seeds, and 25 grams of milk are the basic raw materials. Practice white sugar and white sesame seeds are mixed into glutinous rice balls; Mix the sticky rice flour with a little water to form a dumpling. Wrap the stirred stuffing in the middle of the dumpling and make it into a ball shape. Boil the milk in a pot and cook the glutinous rice balls.

function and usage: function: nourishing and nourishing the lung and stomach, waking up and nourishing the brain. Usage: It can be served with meals or snacks. Application: Suitable for the elderly with weak constitution, insomnia and forgetfulness.

Nutritional components:

1. After kneading, the paste of the dumplings is relatively dry, and it should not be kneaded carefully and softly, otherwise the finished dumplings will be unsightly and uncomfortable.

2. The animal oil in the invagination can be replaced by salt-free butter or industrial white oil, and it is best not to use sesame oil, which has low adhesion and is difficult to pack.

3. There is a wonderful way to rub glutinous rice balls. The palm of your hand is dipped in a small amount of cold water, which will be easy to operate in practice.

4. It doesn't take too long to cook the dumplings, and the fire point doesn't have to be too large all the time. The dumplings "raised" by slow fire have the most delicate taste. The efficacy and function of sesame dumplings 2

The correct way to cook dumplings

First, some people put cold water into the pot and some people put hot water into the pot. These two methods are wrong. This is because cold water is easy to stick to the pot, and it is easy to peel when boiled for a long time. If the temperature difference is too large, the dumplings will easily crack. The correct way is to put warm water into the pot, pour more water into the pot, and then add a little less salt to prevent it from sticking to the pot. If the water is added less, it is easy to stick together and stick the glutinous rice balls to the skin. You can put the pot into the pot when you see the bubbling at the side of the pot, and then cover the pot and boil the water with a big fire.

second, after boiling, push the dumplings slowly along the bottom of the pot with a spoon, in order to prevent the skin from sticking to the pot. Then, order clear water once, cover it again and continue to boil over medium heat. Then, order clear water again and continue to boil over medium heat, so that the dumplings are cooked after being ordered twice and boiled three times. Have you noticed that the steps of cooking dumplings are basically the same as those of cooking jiaozi?

Third, some people think that when the dumplings are cooked, everything will be fine. Actually, the tools for fishing dumplings are also exquisite. You must not use a leaky spoon, which is easy to break. You should use a spoon to fish them, and you should bring a little soup when fishing dumplings, so that they will be round and not stick.

is it cold water or hot water to cook dumplings? Many people made a mistake in the first step. No wonder the dumplings are always broken. The dumplings cooked with warm water are complete in appearance, very round and beautiful, and look pleasing to the eye. Take a bite of soft waxy skin, the filling is sweet and delicious, very delicious. Technical points: one should master three points. The first is that warm water is placed in the pot, hot water is easy to crack and cold water is easy to stick to the pot; The second is to master the principle of "warm water and slow fire", order water twice and boil it three times; The third is to use the right tools to fish dumplings, use spoons, and don't use colander. Efficacy and Function of Sesame Tangyuan 3

Method of Cooking Tangyuan

First: Is it boiled in cold water or hot water?

When cooking, there is a great difference between boiling in cold water and boiling in hot water. Many people pour the dumplings into the pot for the convenience of cold water, which is not only easy to break the skin, but also causes the problem that the dumplings stick to the bottom of the pot, which is very troublesome.

The correct way is to pour the dumplings into the pot when the water is boiling. After pouring the dumplings, push the water with the back of the spoon at the first time, so that the dumplings will not stick together or stick to the pot. Turn off the fire after the dumplings float. If the dumplings are not boiled once, pour cold water into the pot, and repeat it for two or three times to cook the dumplings.

second: should the dumplings be melted when they are taken out of the refrigerator?

Many people want to melt the dumplings before putting them into the pot when they take them out of the freezer. They think it will be faster to cook them. However, it is not only easy for dumplings to stick to each other, but also easy for dumplings to break under the impact of water.

The correct way is to take the dumplings out of the freezer and put them directly into the pot, so that when they are put into the pot, they will be frozen hard, and there will be no sticky imagination between them, and they will not be washed away by the water because the skin is too soft. It is not easy to break the skin.

third: be careful when the spoon pushes the water.

Many people have seen the step of pushing water with a spoon when watching others cook glutinous rice balls, but they don't understand the reason for pushing water with a spoon. In fact, this step is an important reason to prevent dumplings from sticking to each other or to the bottom and wall of the pot. But the method of pushing water is also particular.

First of all, you should not push the water too fast. If it is too fast, the glutinous rice balls are easily broken by the impact of the current. Secondly, the back of the spoon must be used to push the water. If conditions permit, don't push the water with a spoon with a thin edge, because it can try to prevent the dumplings from being hurt by the sharp part of the spoon. It is also more difficult to break the skin of glutinous rice balls.