Chinese Food
The first bowl of reunion, sweetness and variety on the first day of the new year
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In fact, we are not good at making dumplings in the Central Plains. All kinds of pasta are our strong points. But there is a husband who likes to eat black sesame dumplings at home. I will naturally learn to do it. And it is very good. It's new year's day. We have the custom of eating Tangyuan in the morning of the first day of the new year. It means the reunion of the new year. I'd like to send some to my relatives and friends. I haven't done much lately. I'm really tired and happy.
Cooking ingredients
Cooking Steps
Step1:Stir fry the black sesame seeds and peanuts with low heat and slow speed. Cool the sesame seeds and put them into the cooking machine to make powder. Put the sesame seeds without cooking machine into the food bag and roll them into powder. Rub the peanuts off with your hands and blow the peanuts away. Put the peanuts into the food bag and roll them into small particles.
Step2:Turn the lard or butter over water. Mix well with sesame, peanut and sugar. Refrigerate for about 30 minutes.
Step3:Knead the frozen stuffing by hand into small balls of uniform size. Cover with plastic wrap and refrigerate for future use. (be sure to freeze it for more than half an hour, or the filling will be soft. The prepared dumpling won't work when the palm is rubbed
Step4:When preparing the filling, put the purple potato and pumpkin in the steamer and steam for about 20 minutes. After steaming, press the purple potato and pumpkin into the mud with a spoon. Add some glutinous rice flour and warm water and make the dough slightly dry on the left side as shown in Fig. 2. Use your hands to make the dough. Then take 1 / 5 of the whole face and put it into the pot to boil. Take it out and press it with a spoon to cool it, as shown in the right side of Figure 2. Finally, as shown in Figure 2, knead the two faces until smooth and delicate. Start to knead will stick to the hand with the right amount of dry glutinous rice flour knead under good.
Step5:Three pieces of noodles are kneaded respectively. The hardness and softness of the kneaded noodles are the same as that of dumpling making noodles or a little softer. The pumpkins are strong in water absorption and we don't need to add water. We don't need to cover the fresh-keeping film for the time being.
Step6:It's divided into small ingredients. It's the same as making dumplings.
Step7:Cut into small pieces of the same size.
Step8:Make a circle with your hands. Put the stuffing in.
Step9:Use your hand to pinch the edge of the skin to gather and wrap the filling in the middle. Then knead it in the palm for a few circles to make it round and delicate.
Step10:Sprinkle a thin layer of dried glutinous rice flour on the plate. Put the dumplings on it.
Step11:It's pumpkin. Is it very delicate and beautiful.
Step12:It's purple potato. If you can't eat it all at once or don't eat it for a while, you can find a small dry and waterless pot. Sprinkle less dried glutinous rice flour in it. Put the glutinous rice dumpling in it and turn it around a few times to make it all stick with a thin layer of glutinous rice flour. It's very convenient to put it in a fresh-keeping box and refrigerate it or take it when you eat it. It can be refrigerated for three days. It's OK to put it for two or three months.
Step13:Boil the glutinous rice balls in water. Cook until they are all floating, then boil for about a minute. Cooked glutinous rice balls. The outer skin is thin, smooth and elastic. The inner on
Step14:
Cooking tips:There are skills in making delicious dishes.
