Eating Yuanxiao is a custom of the Lantern Festival. Lantern is made from glutinous rice husk, bean paste, sesame, jujube, peanut and other sweet fillings. Therefore, you should pay attention to eating the Lantern Festival on the fifteenth day of the first month. People with poor gastrointestinal function should be careful to eat. There are also many ways in Lantern Festival. On the 15th of the first month of the Lantern Festival, you should also eat healthy Lantern Festival!
Several ways to eat dumplings:
Tang tangyuan: To master the essentials of “simmering†and slowly push it with a spoon to make Yuanxiao spin in the soup, when the water boils, it will be slightly cold, and it will not stick.
Fried dumplings: Heat oil in the pot, the fire should be uniform, Lantern pot gently flip several times until all the Yuanzhang swell, you can remove and sprinkle sugar to eat. If it is raw "Dumpling", "Yuan Yuan" can be first put on the egg, then put it into the pan. The "Dumpling" fried this way has an egg flavor. When you fry, you must keep turning so that you do not get cracked. When frying "dumplings", it sometimes happens that "tangyuan" suddenly bursts in the pan. If you use a needle in front of the "Tang Yuan" to make two small eyes on the "Tang Yuan", you can prevent this from happening. In addition, when it is fried, it is necessary to use a small fire and warm oil, so that the "Dumplings" that are blown out are sweet and delicious.
Dressing dumplings: fry sesame seeds into the thick sugar paste. Put the fried rice dumplings in the sugar paste and spread them evenly, then place them one by one.
Drunken rice dumplings: Cook the specially prepared Xiaoyuanyao into a bowl, and pour the boiled liqueur into the bowl. I opened the table, sweet and sour, smooth, wine intoxicating.
Wine pot tangyuan: After the pot is boiled with water, boil the glutinous rice balls in the pot. When the glutinous rice balls float, add sugar and pour the broth together into a wine pot prepared with shochu. Place the pot over the table and add the pot. The wine lit.
Steamed glutinous rice balls: Place the "tangyuan dumplings" into a porcelain plate or metal plate that has been moistened with oil, steamed and cooked, and sprinkle with white sugar. The delicious and delicious food is easy to use.
Roasted glutinous rice balls: Put the “tangy dumplings†into a metal dish covered with oil and put them into the oven until they are golden in color and cooked. Remove the platters and savor sugar and taste sweet and sweet. Note: It is not necessary to use a microwave dish to bake "delicious dumplings" with a metal plate and a base oil, and it is also possible to place special plastic or ceramic utensils into the microwave oven.
Crystal dumplings: The sesame fried crispy into powder, into the pot of thick sugar paste, and then pour the fried "Dumpling", rolling sticky, pan plate, one by one swing, do not stick together, cold food, hot Food is suitable, crystal clear, sweet and refreshing.
Minced pork dumplings: Deep-fried "Yuanyuan". Use cooking oil to slip the bottom of the pan, add sugar and appropriate amount of water, and dip it into a thin syrup. When the thin yellow sugar becomes yellow, put the fried “tangyuan†and mix it with the syrup to quickly pan and serve. Jin Zhu wrapped silk, do not have fun.
Dumplings make tips
And noodles:
Usually, one or two glutinous rice balls can contain 5 glutinous rice balls, and the ratio of noodles to water is about 3:1.
Due to the strong stickiness of rice dumpling flour, it is generally possible to use warm water and it can be stuffed directly after filling the dough.
If you want to make some changes in the color of the dumplings, you can add different colors of juice to the dough.
Do stuffing:
Tangyuan stuffing can be arbitrary, the traditional sesame stuffing, peanut stuffing, red bean paste, some of the new pie can be made of meat, fruit filling ... principle is as long as you like it.
Some of the dumpling fillings we introduce here sound nothing special, but each kind of filling is made from fresh ingredients. Although it is more troublesome than buying fillings directly from the supermarket, sugar and oil can be controlled by themselves. Green and natural are guaranteed.
Tuning soup:
Usually the broth is made of pure water, because it can better highlight the taste of the dumplings themselves.
If you want to eat more flavor, you can add juice, petals, etc. in the soup, but the premise is to be consistent with the "content" of the dumplings, otherwise it's a bit weird.
Cooking circle:
Use a stir to boil the water, then put the dumplings into the pot and push them gently with the back of the spoon so that the dumplings will rotate for a few times without sticking to the bottom of the pot.
After the dumplings are cooked in the pot until they float, they should quickly switch to a small fire. Otherwise, the dumplings will continue to tumble. Not only will they break easily, but they will also be hard inside due to uneven heating.
After the dumplings are woked, each time they are opened, they should be given a proper amount of cold water to keep it rolling and rolling. After opening two or three times, cook for a while and then fish out.
After broth has been boiled for two or three pots, the soup will become thick and should be changed for water and boiled, otherwise it will be cooked slowly and easily.
Puyang Linshi Medical Supplies Co., Ltd. , https://www.linshihealths.com