Sesame dumplings
Ingredients: appropriate amount of glutinous rice, rice, appropriate amount of sugar, sesame paste, pick kernels (crushed), sesame seeds, chemical lard.
Practice:
1. Glutinous rice and rice mixture (5000 grams of glutinous rice can be added 1000 grams of rice), soaked in water for 1 or 2 days, with the mill grinding, put into a cloth bag, hanging pulp, made of flour.
2. Sugar, sesame paste, peach kernels, sesame seeds, lard and flour mixed well, made of small cubes of filling to be used.
3. Knead the flour with cold water, take a small piece and flatten it, put in the chopped filling to seal and knead.
4. Bring the water to a boil and add the dumplings to the soup, and the fire should not be too strong when cooking. The water should not be too hot. The dumplings should float to the surface, and then be removed after a while.
Water milled dumplings
Ingredients: 1500 grams of freshly ground water milling powder, 1000 grams of clarified sand filling (750 grams of fresh meat, if used).
Practice:
1. Take 250 grams of water-ground flour, kneaded with the right amount of water into a powder dough, patted into a cake, when the water boiled into the pot, boiled to mature gravy fish out, immersed in cold water. Then 1250 grams of water-ground flour into the cylinder, rubbed with both hands, while the cooked gravy removed from the water into the crushed grains of flour, kneaded into a powdered dough, covered with a damp cloth, to be used.
2. According to the amount of pulled agent (20 per 500 grams), the agent pinched into a pot shape, into the chenggongsa filling, and then gradually close the edge of the mouth, that is, the salty soup dumplings.
3. When the water boils, put the dumplings into the pot, push the spoon along the side of the pot, when the dumplings float out of the water, add a little cold water, and cook for another 7 to 8 minutes, when the dumplings look like the skin is a deep jade color, glossy, that is, cooked.
Meat dumplings
Ingredients: appropriate amount of glutinous rice, rice, lean minced pork, soy sauce, pepper, cooking wine, minced ginger, minced winter vegetables, chopped green onions.
Practice:
1. Glutinous rice and rice mix, soak 1 2 days, with the mill into the cloth bag grinding fine suspension pulp, made of flour.
2. Pour a little oil in the pot, when the oil is seven mature under the minced meat stir-fried, add soy sauce, pepper, cooking wine, ginger, flavored after the pot to plate.
3. Cooked minced meat to cool, add the appropriate amount of raw minced meat, minced cabbage, chopped green onion, mix well and put in the refrigerator, cut into small pieces for the filling.
4. Knead the flour with ice water, take a small piece and flatten it, wrap it in the filling and knead it.
5. The soup will be under the pot to cook, the fire should not be too strong, see the dumplings floating on the surface that fish out.
6. In a bowl, put the right amount of soy sauce, pepper, monosodium glutamate, lard, green onions, etc., punch into the right amount of broth, will be fished out of the dumplings into the edible.
Pearl rounds (1)
Ingredients: 1100 grams of glutinous rice, 50 grams of black sesame, 100 grams of fine self-flour, 100 grams of lard, 25 grams of rock sugar, 500 grams of white sugar, orange red (red orange preserves).
Practice:
1. 1000 grams of glutinous rice cleaned, soaked in water for two days (spring and fall, every 8 hours to change the water, summer every 4 hours to change the water to prevent the glutinous rice acid), the glutinous rice ground into a fine powder in a cloth bag drip-drying water.
2. Take the remaining 100 grams of glutinous rice, wash and soak in warm water to soften.
3. Black sesame stir-fried with the fire into a fine powder, and fried into a golden white flour mix; the lard tear off the oil skin and cut into fine dice, the orange red cut into granules, the rock sugar crushed. Above all kinds of ingredients and sugar mix well into the filling, divided into 20 round filling heart.
4. Knead and moisturize the glutinous rice flour paste (the paste is too dry to add the amount of water), divided into 20 equal parts. Wrap one filling with each portion of the batter, shape it into a hemisphere with a rounded top and a flat bottom, and evenly coat the surface with softened glutinous rice.
5. Steam the dumplings in a steamer basket over high heat and serve hot or cold.
Pearl dumplings (2)
Ingredients: 125 grams of flour, 250 grams of chicken broth, sea cucumber diced, cooked chicken diced, sliced orchids diced, seaweed, ham **** 50 grams, 25 grams of spinach, soy sauce, refined salt, cream of rice, sesame oil in moderation.
Practice:
1. First of all, the flour with water and good kneaded into a dough, rolling pin rolled into a thick dough, and then cut into small dices with a knife, sprinkled with tonic noodles, and then with the hands of small dices into the size of a bean grain, put into a basket, sieve out the flour.
2. Spoon add chicken broth, add sea cucumber diced, orchid slice diced and other ingredients and salt, monosodium glutamate and other condiments, and then pour the noodle lumps into the spoon when the pot is boiling. Finally put spinach, monosodium glutamate, out of the spoon with a little sesame oil can be.
Walnut cheese dumplings
Ingredients: 150 grams of dried walnuts, 50 grams of rice, 150 grams of rice noodles, 100 grams of hemp nuts, 50 grams of jujubes, flour, cinnamon a little.
Practice:
1. Put the sugar in a bowl, add cinnamon, hemp kernel, a little flour, and then add a little boiling water and mix well, put on the case, with a knife patted into a 1.5-point-thick slices, and then cut 1.5-point-square ding, that is, salty Tang Yuan filling.
2. Put the rice noodles into a dustpan. Tang Yuan filling in a colander, soaked in cool water, poured into the dustbin, shaking with both hands, so that Tang Yuan filling full of rice noodles, three times in a row, that is, into the Tang Yuan. Down into the pot to cook for about 10 minutes, float up that is cooked.
3. Walnuts with boiling water twice, peel the skin and chopped, small jujube wash, soak in cool water for 12 hours.
4. Put the rice, peach kernels, small jujube meat into a bowl, add water 4 two mix well, with a small mill once, become a fine paste.
5. Net spoon let go of water one and a half pounds, down into the sugar, on the fire to see open, skimmed off the foam, quickly peach kernel pulp into the, stirring the salty porridge-like, until cooked, sown in a bowl, will be boiled into the soup Yuan fish into that is complete.
Cold cake
Ingredients
140g glutinous rice, 600g rice, persimmon cake 20g, pine seed powder 10g, cinnamon powder 0.5g, sugar 15g, salt 1g, sesame oil 10g, jujubes 20g
Preparation
1, mix the glutinous rice and rice and grind it together. Here pour 0.2?salt water and noodles.
2, in the pounded jujube and persimmon cake, relax the seed powder, cinnamon powder, sugar and mix well to make the filling.
3, in the cake pan into the sesame oil baked until the temperature reaches 110 ℃, the dough spread into a thickness of 0.3cm fried. When one side is cooked, turn over and continue to fry the other side, spread layers of prepared filling on top of the cake, and then roll up.
Rice cake
A, eight treasures rice cake
Ingredients: 1000 grams of glutinous rice, 20 grams of sugar, 20 grams of hemp, 20 grams of plums, 20 grams of raisins, 20 grams of peach, 20 grams of melon, 20 grams of white lotus 20 grams.
Practice:
1, the first 1000 grams of glutinous rice washed, soaked in water for 24 hours on the drawer steamed, removed with a wooden stick pounded cool standby.
2, the sugar, sesame seeds, plums, raisins, dried peaches, melon strips, white lotus 20 grams of each stir into the filling.
3, in the square plate brush a layer of lard, spread the pounded 1 cm thick glutinous rice, each layer into the appropriate amount of filling, *** store three layers.
4, on the pot steamed, cut into small pieces with a knife can be eaten.
Second, sandwich rice cake
Ingredients: 1000 grams of glutinous rice, 50 grams of soybeans, 50 grams of green silk, 50 grams of red silk, sugar.
Practice:
1, 1000 grams of glutinous rice washed, soaked for 24 hours on the drawer steamed, removed with a wooden stick and pounded to unfold cut into two pieces.
2, 50 grams of small beans boiled, add sugar and green and red silk 50 grams each to make the filling.
3. Sprinkle the filling on the surface of one of the pieces, and then put the other piece on the filling, compacted, pressed, and then cut into pieces with a knife.
Third, fried white cake
Ingredients: 1000 grams of glutinous rice, 500 milliliters of oil.
Practice:
1, 1000 grams of glutinous rice washed and soaked in water, drained, on the drawer steamed until cooked, removed with a wooden stick pounded, crushed into pieces.
2, the first rice cake with a knife cut into small pieces of about 50 grams, and then 500 ml of oil in a pot to boil, and then into the rice cake, to be fried until the rice cake floats, you can fish out.
Fourth, fried flower rice cakes
Ingredients: 1000 grams of glutinous rice, 250 grams of round-grained rice, 50 grams of lard, 50 grams of sugar, 50 grams of osmanthus sauce, a little peanut oil.
Practice:
1, 1000 grams of glutinous rice and 250 grams of round-grained rice washed, soaked, and then add water to grind into a pulp, put into a cloth bag and press the water dry.
2, the pulp into the basin, add lard, sugar and cinnamon sauce 50 grams each stirred.
3, in the square plate brushed with peanut oil, the churned powder dough into the plate flat, on the drawer with a high fire steam about 30 bells cooked.
4, cool and cut into long squares, and then put into the peanut oil pan with medium heat to fry through.
V. Soup rice cake
Ingredients: rice cake, red beans, silver ear.
Practice:
1. Silver fungus soaked and washed; red beans washed, soaked in hot water bored half an hour.
2. Add a bowl of water and stew for half an hour.
3. Half an hour later, add the silver fungus began to cook, and then stew for half an hour.
4. Steam the rice cake and then slice or roll round to add to the soup.