There are 1 1 ways to eat glutinous rice balls. Eating glutinous rice balls during the Spring Festival is a custom in many places in southern China. Tangyuan is a traditional food in China. There are many kinds of dumplings in the market, and there are also various ways to eat them. Here's how 1 1 eats glutinous rice balls.
1 1 How to eat glutinous rice balls 1 Black sesame and peanut glutinous rice balls-a classic in glutinous rice balls.
Ingredients: 200g glutinous rice flour, 30g cooked black sesame seeds, 50g fried peanuts, 28g lard and 40g sugar.
1. Put the fried black sesame seeds and peanuts into a high-speed blender and crush them, then add lard and sugar, stir them evenly and put them in the refrigerator for cold storage. Lard solidifies and is easy to wrap.
2. Add warm water to glutinous rice flour and knead it into soft dough. Then take a part and roll it into long strips on the kneading mat, and cut it into small doses to see your preferences.
3. Each dose is round and flat, and is wrapped with filler.
4. Boil water in the pot, order water once, and float to eat.
Fermented glutinous rice balls-both dessert and tonic.
Ingredients: glutinous rice balls, liqueur, eggs and medlar.
Exercise:
1. Tangyuan can be made by yourself as mentioned above, or you can buy frozen tangyuan.
2. When cooking jiaozi, I will brew some sweet wine. I brewed this wine myself. It should be sold in the supermarket.
3. Open an egg.
4. After the water boils, add some sweet wine.
5. When boiling again, pour the egg liquid along the edge of the pot without stirring.
6, the egg liquid will slowly solidify, float, add a few medlar, you can turn off the fire.
Red bean jiaozi-delicious without stuffing.
Ingredients: red beans 100g, glutinous rice flour 100g, warm water 90g, and appropriate amount of brown sugar.
Exercise:
1. Red beans are soaked for two or three hours in advance.
2. Put in an electric pressure cooker, add water and a little red beans.
3. Select the "beans" program. It is faster and more convenient to use an electric pressure cooker. Of course, you can choose to use other cookers.
4. Slowly add warm water to glutinous rice flour and stir it into dough.
5. Knead into long strips, cut into small doses and knead into a circle. It's smaller and easier to cook. I ate half of it and the rest was frozen in the refrigerator. The picture shows the mariko on the second day after freezing, but I forgot to take it on the first day.
6. Pour the cooked red beans and soup into the pot, add appropriate amount of brown sugar, and press while cooking, so that some red beans will become red bean paste. After the water is boiled, put it into jiaozi and float.
Don't throw sugar-soft, waxy, sweet and smooth, and the method is simple.
Ingredients: glutinous rice flour100g, warm water 90g, brown sugar 30g, fried white sesame seeds, coconut and peanuts are better.
1. Slowly add warm water to glutinous rice flour to form dough.
2. Divide into balls of similar size.
3. Boil the water in the pot until the meatballs float, and then cook for a while. Answer the phone.
4, brown sugar and the right amount of water melt on a small fire.
5, put the cooked meatballs into the pot, gently stir fry a few times, so that the color is evenly wrapped.
6, pan, plate, pour sugar water, sprinkle with sesame and coconut, preferably peanuts.
Sweet potato and brown sugar balls-not fried or steamed, healthy and sweet.
Ingredients: sweet potato 100g, glutinous rice flour 100g, appropriate amount of brown sugar and appropriate amount of fried sesame seeds.
Exercise:
1, sweet potato steaming, cooking can be steamed with a rice cooker, saving electricity.
2. Scrape the mashed potatoes clean and crush them with a spoon.
3. Add glutinous rice flour and knead into a smooth dough.
4, forming into a long strip, cutting into equal doses, and rounding.
5, brown sugar and fried sesame seeds about 1: 1 in the cooking machine, broken and put on the plate for later use. I put about three spoonfuls each.
6. After the water is boiled, add the sweet potato jiaozi and wait until the jiaozi floats, and it will be cooked.
7. Pick it up and roll the brown sugar and sesame stuffing immediately.
Cai Yun sweet glutinous dumplings
Ingredients: 200 grams of glutinous rice flour, a little monascus powder, and a proper amount of bean paste stuffing.
Process:
1, slowly add a proper amount of warm water to the semi-glutinous rice flour, the water temperature should be higher, and the boiled water should be slightly cooler, and knead into a dough with moderate hardness.
2. Add a little monascus powder to the other half of glutinous rice flour and knead it into pink dough.
3. The bean paste stuffing is divided into small dumplings with equal size, about10g.
4. Two pieces of dough are rolled into long strips and intertwined.
5. Knead into colorful strips, cut into equal doses with a scraper, round them, and wrap them with stuffing.
6. First boil the water in the pot, put the meatballs, add half a bowl of cold water after the water is boiled, and then boil and float. Cooking is easy now.
Powder Claw Tangyuan-Mengmengda
Ingredients: 150g glutinous rice flour, a little monascus powder, and an appropriate amount of orange sesame bean paste.
1, slowly add appropriate amount of warm water to glutinous rice flour, and knead it into dough with moderate hardness.
2. Add a little monascus powder to a small portion of glutinous rice dough and knead it into a pink dough. Take two doughs, one white and one red, cover them with plastic wrap and let them stand for a while.
3. The bean paste stuffing is divided into small dumplings with equal size, about10g.
4. Divide the white dough into about 15g, and then knead a slightly larger dough and three smaller red dough into balls.
5. White dough is wrapped in bean paste.
6. Dip the red dough in a little water and stick it on the glutinous rice balls.
7. Sprinkle some cooked glutinous rice flour on the plate and put glutinous rice balls on it to prevent sticking.
8. Grease the plate, add the glutinous rice balls, boil the water, and steam in the pot for about 7 minutes.
Pumpkin steamed dumplings
Ingredients: pumpkin puree 200g, glutinous rice flour 130g (about), flour 60g (about), appropriate amount of bean paste and coconut.
Exercise:
1. Steam the pumpkin, scrape off the pumpkin paste and crush it. (Actually, pumpkins can be steamed in a steamer when cooking, which saves electricity. )
2. Put pumpkin puree, glutinous rice flour and flour into the chef's machine. A bread machine or kneading dough by hand will do. This dough can be kneaded at will, but the water content of pumpkin is different. Knead the dough as soft as possible. )
3. I kneaded the dough in the all-in-one machine for 3 minutes in the second gear. I stopped to observe the state of the dough. If it's dry, I can add some water.
4. Knead into a uniform and smooth dough.
5, divided into doses of similar size, each dose into small balls, covered with plastic wrap at any time to prevent drying.
6. The bean paste stuffing is also a meatball with equal parts, which is smaller than the dough just now. You can use any other filler you like. My bean paste is fried by myself, and there is little oil. It looks a little dry, haha. )
7. Take a dough, flatten it, wrap it in bean paste, and then round it.
8. Put the wrapped pumpkin jiaozi on the oiled paper.
9. After boiling, steam 10~ 13 minutes, depending on the size of the dumplings.
10, the steamed dumplings are yellow, and the color is very beautiful. Roll some coconut milk. It looks good and doesn't stick to your hands. You can eat it directly with your hands. If you don't have coconut milk, you can also touch nothing. It's yellow and beautiful. It is best to make jiaozi smaller, more exquisite, more beautiful and eat more. )
Steamed dumplings with sweet potato and bean paste-sweet but not greasy
Ingredients: sweet potato 100g, glutinous rice flour 100g, sugar 10g, sesame stuffing (fried black sesame 60g, fried peanut 40g, sugar 35g, lard 50g), coconut milk.
Exercise:
1. Wash and steam sweet potatoes. I steamed it in a rice cooker when I was cooking.
2. Peel the sweet potato, add sugar while it is hot, crush it and stir it evenly into a sweet potato paste. If you don't like sugar, you can skip it.
3. Slowly add glutinous rice flour and knead into a uniform dough. The water content of sweet potatoes is different, so this amount may be different. If it is dry, you can add a little water.
4, plastic strips, divided into small balls of equal size.
5. The stuffing is evenly distributed. You can use all kinds of fillings you like here, and there are many supermarkets. I use my own sesame stuffing, which I think is delicious. You can try. Mash 60g of fried black sesame seeds, 40g of fried peanuts and 35g of sugar with a cooking machine, add 50g of melted lard, stir evenly, and put in the refrigerator for refrigeration.
6. Wrap a layer of stuffing in each dough.
7. Brush the plate with a little oil and heat the wrapped dumplings in the plate for about 8 minutes.
8. Steamed dumplings are hot and roll in coconut milk.
Zishumeng sweet glutinous dumplings
Ingredients: 65g glutinous rice flour, 35g corn flour (if there is no corn flour, Deng Liang glutinous rice flour will be used instead), purple potato 100g, sesame peanut stuffing, coconut.
Exercise:
1. Steamed or cooked purple potato, peeled and crushed.
2. Add glutinous rice flour and corn starch (or all glutinous rice flour) to the purple potato paste while it is hot. If it is dry, add a little water and knead it into a dough with moderate hardness and non-stick hands.
3. Roll the dough into strips on the kneading mat and cut it into equal-sized agents with a scraper.
4, each dose is round, covered with plastic wrap, and always pay attention to moisturizing.
5. Divide the stuffing into corresponding dumplings, which are slightly smaller than glutinous rice dumplings. I use the leftover sesame and peanut stuffing. The method is to mix 30 grams of cooked black sesame, 50 grams of fried peanuts, 28 grams of lard and 40 grams of sugar, and freeze.
6. Take a piece of dough, flatten it, knead it into a bowl, and put the stuffing on it.
7. When wrapping, use the tiger's mouth to push the edge up and pinch it tightly. If you feel a little dry and have a crack in your mouth, wipe your hands with a little water and it will be seamless immediately.
8. Prepare a plate, oil it, put the wrapped purple sweet potato dumplings, and steam it for 10 minutes. If it is boiled water, it will take 7 or 8 minutes.
9. After steaming, roll it on the coconut while it is hot and cover it with coconut.
Cartoon jiaozi-cute little Shiba Inu.
Ingredients: glutinous rice flour 100g, black sesame and peanut stuffing (no stuffing is needed), black sesame (decoration), laver or laver (decoration), brown sugar and water starch.
Exercise:
1. Slowly knead glutinous rice flour and warm water into a uniform dough.
2. Divide the dough into relatively large portions, each of which is round, and fill it with stuffing after flattening. (You can refer to 20 grams of dough, and the filling is smaller, otherwise the skin is thin and it is not easy to form. Or simply don't wrap the stuffing, because it is decorated with brown sugar when eating later, which is sweet in itself. )
3. Stuffed or unfilled glutinous rice balls, knead into a circle, pinch out two corners on the left and right as ears, then take a little dough and paste it as eyebrows and nose. This is the head of Shiba Inu.
4. Take a wrapped dumpling, press out the cigarette butt with a toothpick, and then stick a small dough on it as a tail. This is the body of Shiba Inu.
5. Boil water in the pot, add Shiba Inu meatballs, and cook on medium and small fire until it floats, and it will be cooked.
6. Take out Shiba Inu meatballs, put them on a plate, use a toothpick to stick black sesame seeds as eyes and nose, and then use a toothpick to stick laver or shredded laver as the end of the mouth.
7. Add brown sugar blocks to the pot, boil and melt, then add a little water starch until the brown sugar juice is sticky, and turn off the heat.
8. Finally, pour the brown sugar juice into the plate, and paint the Inuya meatballs with brown sugar juice with a brush or chopsticks. Take photos and eat, haha!
1 1 How to eat dumplings 2 Fried dumplings with sauerkraut
Ingredients: Tangyuan, sauerkraut
Exercise:
1. Fry glutinous rice balls in a hot pot.
2. Put oil in the pan, add minced garlic, pepper and salt, stir fry a little, then add minced sauerkraut until it is fragrant, then pour the fried jiaozi in, and take it out of the pan after 2 minutes.
tangyuan
Ingredients: a bag of glutinous rice balls and sugar.
Exercise:
1, jiaozi, after cooking, take out the pan and control the water.
2. Add sugar to a clean pot and stir fry slowly until the sugar bubbles into syrup.
3. Put jiaozi into the pot and stir fry quickly, so that the syrup is evenly wrapped on the surface of jiaozi, and finally take it out while it is hot.
fried dumpling
Ingredients: a bag of glutinous rice balls and sesame seeds.
Exercise:
1. Unpack the bought jiaozi for later use.
2. When the oil in the pot burns to 60%, turn the fire down, put the glutinous rice balls in and fry them. Remember to poke two small holes before putting them in to prevent oil splashing when frying.
3. jiaozi is ripe when it bulges. Take it out and sprinkle some sesame seeds and eat it directly!
zongzi
Ingredients: glutinous rice balls, rice wine and rock sugar.
Exercise:
1. Boil water in the pot, add the glutinous rice balls after the water boils, and cook the glutinous rice balls on low heat for 3-4 minutes after they float.
2. Pour the rice wine into the pot, add rock sugar, stir gently, and finally add some osmanthus flowers.
Coconut sweet dumplings
Ingredients: Tangyuan, shredded coconut
Exercise:
1. Boil water in a pot, cook jiaozi, take it out, and wrap it with a layer of shredded coconut.
2. Put the shredded coconut jiaozi into the oven and bake for about 10 minutes. Finally, sprinkle some chocolate sauce and it will become a snack!
steamed jiaozi /dumpling (with meat and vegetable stuffing)
Ingredients: Tangyuan
Exercise:
1. Put a piece of steaming cloth under the steaming tray, evenly apply some oil to prevent jiaozi from sticking to the pan, and then put it in turn.
2. Steamed dumplings with big fire. It only takes 15 minutes to steam them, and you can eat them directly with chopsticks.
Tangyuan brochette
Ingredients: glutinous rice balls and bamboo sticks
Exercise:
1. Cook the glutinous rice balls in the pot and take them out to dry.
2. Put the dried glutinous rice balls into the coconut and roll them a few times, then string them with bamboo sticks to make delicious strings!
Fruit jiaozi
Ingredients: Tangyuan, fruit
Exercise:
1. Cook jiaozi in hot water, take it out and put it in a bowl.
2. Dice your favorite fruit, put it in a bowl, and then pour some soup with boiled jiaozi.
3, fruity and refreshing, with glutinous rice balls to eat, will not feel that glutinous rice balls are too greasy.
1 1 How to eat dumplings 3 glutinous rice paste
-Materials-
20 dumplings and a proper amount of coconut.
-Practice-
1. After boiling water on a large fire, pour in the glutinous rice balls.
2, in the fire, cook until jiaozi all float, one by one, put in cold water.
3. Drain the water, put it in coconut milk and wrap it in coconut milk.
Tangyuan chuan
-Materials-
Crystal jiaozi 1 bag, soy sauce 1 spoon.
2 teaspoons sugar and 1 teaspoon starch.
Half a slice of seaweed, blueberry sauce 1 teaspoon.
1 small mango and 1 tablespoon osmanthus.
Appropriate amount of dried osmanthus fragrans and cooked white sesame seeds
-Practice-
1, add cold water, soy sauce and sugar to the pot and bring to a boil.
2. Add flour, water and salt, and adjust the batter to a state without dry powder.
3. 1 teaspoon starch and a little water mix well. After the pot is boiled, slowly pour in water starch, stir constantly, and adjust to your favorite consistency. The sauce is ready.
4. Peel and core the small mango and mash it in a cooking machine for later use. Make mango sauce.
5. Add water to blueberry sauce and mix well; Prepare osmanthus fragrans, mango puree, soy sauce, cooked sesame seeds and dried osmanthus fragrans, and stir-fry seaweed into strips.
6. Prepare cold water and add ice cubes; Boil the water in the pot, pour the water into the jiaozi, gently shovel the bottom with a shovel to prevent sticking, cook the jiaozi until it floats to the surface, and take it out with a colander.
7. Immediately put them into the ice basin prepared before, fish them out one by one, string them with bamboo sticks and pour all kinds of juices.
Tianshan Xuelian coconut sweet glutinous dumplings
-Materials-
Black sesame dumplings 1 set meal, 2 yacon fruits.
Sago 150g, 8 red dates.
750 grams of coconut milk, proper amount of sugar.
-Practice-
1. Wash the sago slightly with clear water, and put about 1500ml of water and sago into the pot.
2. After the fire boils, stir the sago with a spoon to prevent it from sticking to the bottom of the pot. After the water is boiled, turn to low heat and stir for 2 minutes.
3. Turn off the fire and cover it for 20 minutes. Open the lid and see that sago has become translucent.
4. After the fire is boiled again, stir-fry for 2 minutes on low heat, cover the lid and simmer for 20 minutes on low heat; As long as the lid is opened, sago is completely transparent.
5. Wash the cooked sago with a pot tap with a small hole until there is no sticky substance on the sago.
6. Boil a pot of water in the pot, then add the washed sago, boil it again and sieve it with a clean sieve for later use.
7. Wash and peel the yacon and cut it into small pieces for later use.
8. Put a proper amount of water in the pot, bring it to a boil over high fire, add yacon, cook for 2 minutes, take it out and drain it for later use.
9. Add sugar to coconut milk, heat until the sugar dissolves, and stir well.
10, add yacon and sago cooked in advance and stir well.
1 1. Put a proper amount of water in the pot, bring it to a boil with high fire, add the glutinous rice balls, cook them, take them out, add the yacon coconut sago and the red dates, and serve.
Fruit sweet dumplings
-Materials-
Dragon fruit sweet glutinous dumplings
Strawberry, jackfruit
Mango, starch right amount
-What-
1, diced fruit for later use.
2. After the water boils, put in the dumplings and cook them on high fire until each dumpling floats on the water. Gently push the bottom of the pot with a shovel to prevent the pot from sticking to the pot.
3. Stir a spoonful of starch with clear water, pour it in and stir with a spoon. Turn off the heat when cooking again. Adding starch makes the soup look thicker. If there are many dumplings, don't add starch water.
When the soup in the pot is a little cold, pour in diced fruit, which can keep the fruit fresh. If you add fruit at a very hot temperature, it will be very hot and sour, and the taste will not be so fresh.
Salted vegetables and jiaozi.
-Materials-
Jiaozi without stuffing 100g
Green vegetables 100g
Pleurotus ostreatus 100g, a little salt.
-What-
1. Wash vegetables and cut into sections.
2. Wash mushrooms and pick them into thin strips.
3. Boil the boiling water in the pot and put in the small dumplings.
4. Cook until it floats and take it out for later use.
5. Cook the vegetables in the original pot, add the cooked jiaozi, season with salt and mix well.