Chinese Food
42 picture explain the making of the traditional traditional handicraft Lantern Festival in the North -- black sesame Lantern Festival
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Time flies. In a flash, we are going to spend one sixth of 2013. After the Spring Festival, we live in the city and start a new year. We are busy for our livelihood. Only the red lanterns hanging in the streets tell us that the new year is still here. According to the ancient customs of Chinese civilization, it's only after the first 15 years of the first month. This custom is still preserved in the ancient county town of Shanxi, our hometown. Even the working class who went to work after the Spring Festival, or the individual merchants who opened their doors after the fifth day of the first month, there will still be two days of vacation by the fourteenth and fifteenth day of the first month. The streets of small cities are full of gongs and drums, colorful street performances and colorful spots Beautiful social fire brings the whole holiday to the most lively climax. This year's 15th day of the first month coincides with the weekend. People in the city can also use these two days to have a good high. The most traditional food on the 15th day of the first month is Lantern Festival. The southern people call it tangyuan. The raw materials are glutinous rice flour, sesame, peanut and kernel
Cooking ingredients
Cooking Steps
Step1:Prepare 50g black sesame seeds. Clean the surface impurities and dust with water.
Step2:Prepare 10 grams each of walnuts and peanuts.
Step3:Put the black sesame seeds, peanut kernels and walnut kernels in the frying pan. Stir fry them with a shovel until they are fragrant (Tips 1: the stuffing made of fried kernels and black sesame has a stronger and more fragrant taste).
Step4:Put the fried black sesame seeds, peanut kernel and walnut kernel in the blender and beat them into powder. (wise and intimate tip 1 - if you like the larger particles, you can shorten the mixing time appropriately.).
Step5:Leave the beaten kernel powder in a clean, waterless bowl.
Step6:Prepare 30g white sugar. Add more if you like.
Step7:Sugar in the kernel powder.
Step8:Use a spoon to mix the nuts and sugar evenly.
Step9:Prepare 10 grams of wheat flour.
Step10:Put the wheat flour in the microwave oven. Heat it for 1 minute until the flour is cooked (wise and intimate tips: the three cooked flour has a light wheat flavor).
Step11:Pour the cooked flour into the filling.
Step12:Use a spoon to mix the filling with the flour.
Step13:Prepare 1 tablespoon of maltose. There is no substitute for honey.
Step14:Take 1 / 2 tbsp of warm water. Put 1 tbsp of maltose in a small bowl. Mix to make maltose syrup.
Step15:Pour the maltose syrup into the prepared powder filling in several times.
Step16:Mix the fillings and maltose syrup evenly by hand until a handful of fillings can be held into a ball by hand. The fillings will not be loose after breaking off (wise and intimate tip 4 - when adding maltose syrup to the nut fillings, it must be poured in several times to prevent too much in one time, which makes the fillings difficult to form due to dilution).
Step17:In this way, the black sesame stuffing will be mixed.
Step18:Spread a fresh-keeping film on the chopping board. Put the mixed stuffing on the fresh-keeping film. Press it into a round cake shape by hand.
Step19:Cover the stuffing with a layer of fresh-keeping film. Use a rolling pin to press hard on the stuffing (wise and considerate tip 5 - be careful not to roll the stuffing back and forth like rolling the face. Rolling will loosen the stuffing, but move the rolling pin to press it at once).
Step20:Until the filling is rolled out into a pancake about 1 cm thick.
Step21:Remove the plastic wrap on it. Cut the filling into long strips of equal thickness with a knife.
Step22:At an angle perpendicular to the strip, use a knife to divide the strip into small squares of equal size
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Cooking tips:1. Stir fried black sesame, walnut kernel and peanut kernel. The stuffing is more rich and fragrant. 2. If you like the larger filling particles, you can shorten the mixing time appropriately. 3. Mix the fried flour into the stuffing to make the stuffing tighter. The cooked flour has a light wheat flavor. 4. When adding maltose syrup to the nut filling, it must be poured in several times to prevent too much in one time, which makes the filling diluted and difficult to form. 5. When pressing the filling, pay attention not to roll the filling back and forth like rolling the dough. Rolling will make the filling loose. Instead, move the rolling pin once to press. 6. The cut stuffing block is placed in the refrigerator for freezing. The stuffing is not easy to loosen when shaking the Lantern Festival, which is more convenient for operation. 7. The purpose of filling dipped in water is to make glutinous rice flour more even. 8. In order to prevent the splashing of glutinous rice powder when the filling is shaken, this phenomenon can be avoided by using the cover operation of the fresh-keeping box, which is conducive to the later cleaning. 9. If the glutinous rice flour is not enough, it should be supplemented in time
