Sesame dumplings are the most distinctive food in the traditional Lantern Festival in China, and their efficacy and function have a long history. There are many kinds of dumplings, and sesame dumplings are one of them. Let's take a look at the efficacy and function of sesame dumplings.

The efficacy and function of sesame dumplings 1 Sesame dumplings are sweet, which can nourish the lungs and stomach, wake up and benefit the brain. The main ingredients are sticky rice flour and black sesame powder, and the auxiliary materials are animal oil and sugar. It is also a common New Year dish in Guangdong, Hong Kong and Macao, which means "a house full of gold and silver". There is also a kind of pomegranate flower fried pile with bright red flowers on it, which is similar in shape to pomegranate and means many children and many blessings.

Practice: 50 grams of sticky rice flour, sugar and white sesame 10 grams, and 250 grams of milk are the basic raw materials. Practice mixing white sugar and white sesame seeds into dumplings; Mix sticky rice noodles with a little water to make a jiaozi. Wrap the stirred stuffing in the middle of jiaozi and make it into a ball. Boil milk and dumplings in the pot.

Function and usage: Function: nourishing lung and stomach, waking up and benefiting brain. Usage: Can be eaten with meals or snacks. Application: Suitable for the elderly with weak constitution, insomnia and forgetfulness.

Nutritional components:

1. The kneaded jiaozi batter is relatively dry, and it should not be kneaded too fine and too soft, otherwise the finished products in jiaozi will be ugly and uncomfortable.

2. The animal oil in the invagination can be replaced by salt-free butter or industrial white oil. It's best not to use sesame oil, because its adhesiveness is not high and it is difficult to package.

3. There is a wonderful way to rub jiaozi. It will be easy to operate with a small amount of cold water on your palm.

4. It doesn't take too long to cook jiaozi, and the fire doesn't have to be too big all the time. Jiaozi "nurtured" by slow fire has the most delicate taste.

Efficacy and function of sesame glutinous rice balls II. The correct way to cook jiaozi.

First, some people cook jiaozi in cold water, while others cook it in hot water. Both methods are wrong. This is because cold water is easy to stick to the pot, it takes a long time to cook and it is easy to break the skin. If boiled water is used, the temperature difference is too large, and the dumplings are easy to crack. The correct way is to put warm water in the pot, pour more water in the pot, and then add less salt to prevent the pot from sticking. If you add less water, it is easy to stick together and stick the dumplings to your skin. When you see the pot bubbling, you can put the pot into the pot, then cover the pot and boil the water with a big fire.

Second, after boiling, push jiaozi slowly along the bottom of the pot with a spoon to prevent the skin from sticking to the pot. Then, order clear water once, then cover it and continue to boil over medium heat. Then, add some water and continue to boil over medium heat. In this way, jiaozi is cooked floating. Have you found that the steps of cooking jiaozi are basically the same as those of cooking jiaozi?

Third, some people think that everything will be fine when jiaozi is ripe. In fact, the tools for fishing for jiaozi are also exquisite. You must not use a colander, which is easily broken. You should fish with a spoon, and you should bring a little soup when fishing for jiaozi, which will be round and will not stick.

Do you cook jiaozi with cold water or hot water? Many people made a mistake at the first step. No wonder jiaozi is always broken. Jiaozi cooked in warm water is complete in appearance, very round and beautiful, which is pleasing to the eye. Take a bite of the soft waxy skin, the filling is sweet and delicious, very delicious. Technical points: there are three points to master. The first is to put warm water 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", water twice and boil three times; The third is to catch jiaozi with proper tools, using spoons instead of colander.

Efficacy and function of sesame glutinous rice balls 3. The method of cooking jiaozi

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

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

The correct way is to pour jiaozi into the pot when the water boils. After jiaozi poured it, he immediately pushed the water with the back of the spoon, so that jiaozi wouldn't stick together and stick to the pot. When jiaozi floats, turn off the fire. If jiaozi doesn't cook it once, pour cold water into the pot and repeat it two or three times to cook jiaozi.

Second: Should jiaozi take it out of the refrigerator and melt it?

Many people want to melt jiaozi before putting it in the pot when they take it out of the freezer. They think it will be faster to cook them. However, jiaozi not only sticks together easily, but also jiaozi breaks easily under the impact of water.

The correct way is to take jiaozi out of the freezer and put it directly into the pot, so that it will freeze hard as soon as it enters the pot, and there will be no sticky imagination, and it will not be washed away by water because the skin is too soft. It is not easy to break skin.

Third: when the spoon pushes the water, it is particular.

Many people have seen the steps of pushing water with a spoon when watching others wrap jiaozi, but they don't understand what it is to push water with a spoon. In fact, this step is an important reason to prevent jiaozi 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, the speed of pushing water should not be too fast. If it is too fast, the dumplings will be easily broken by the impact of the current. Secondly, the back of the spoon must be used to push water. If possible, 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 difficult to break the skin of glutinous rice balls.