Salty dumplings

Method of salted dumplings:

Raw materials for making salty dumplings:

500 grams of glutinous rice flour,

200 grams of minced meat,

A spoonful of shrimps,

150 grams of lettuce,

A teaspoon of pickled mustard leaves,

Two tablespoons of dried scallion. Three hot soups,

Two cups of cold water;

(A) 1 tbsp soy sauce, 1 / 4 tbsp refined salt, 1 / 4 tbsp pepper, 1 tbsp sugar;

(B) Half a teaspoon of salt, half a teaspoon of monosodium glutamate, half a teaspoon of pepper.

Steps of making salty dumplings:

① After adding cold water to the glutinous rice flour, knead it into dough. Take out 200g of glutinous rice flour and put it into three cups of hot water. After 2 minutes of high heat, take it out and put it into the original dough. Then rub it vigorously to make it sticky. Divide it into 40 parts.

② Soak and mince the shrimps, mix with 1 tbsp scallion, minced meat and seasoning (a), and beat them into meat.

③ Put half a teaspoon of minced meat into a piece of skin and knead it into salty dumplings.

④ Add lettuce, pickled mustard leaves, 1 tbsp scallion and seasoning (b) to 10 dumplings (the rest are frozen and boiled when necessary). Heat high for 6 minutes until the soup is boiling. For frozen dumplings, add 1 minute more when cooking.

Salty dumplings

Xiantangyuan is a classic traditional snack, which belongs to the food of the Lantern Festival. Its conventional stuffing is mainly fruit and dried fruit, including sesame, walnut, peanut, plus vegetable oil, the nutritional value is "even higher". Therefore, traditional Chinese medicine has always regarded Tangyuan as a tonic, blood regulating, spleen strengthening and appetizer. Modern nutritionists also highly value the health care function of tangyuan.

goods

500g glutinous rice flour, 200g minced meat, 1 tbsp shrimp, 150g lettuce, 1 tbsp pickled mustard leaf and 2 tbsp dried scallion.

Seasoning

Three cups of hot soup, two cups of cold water; one teaspoon of soy sauce, half a teaspoon of refined salt, 1 / 4 of pepper, one teaspoon of sugar; half a teaspoon of monosodium glutamate, half a teaspoon of pepper.

practice

1. ① after adding cold water to the glutinous rice flour, knead it into dough. Take out 200g of glutinous rice flour and put it into three cups of hot water. After high heat for 2 minutes, take it out and put it into the original dough. Then rub it vigorously to make it sticky. Divide it into 40 parts.

② Soak and mince the shrimps, mix them with 1 tbsp scallion, minced meat and seasoning, and beat them into mince.

③ Put half a teaspoon of minced meat into a piece of skin and knead it into salty dumplings.

④ Add lettuce, pickled mustard leaves, 1 tablespoon of dried scallion and seasoning to the hot soup. Heat for 6 minutes until the soup is boiling. For frozen dumplings, add 1 minute more when cooking.

⑤ Detailed can refer to the Wan Chai wharf Tangyuan method, practical!

2. Materials:

1 tsp chopped green onion, 1 tsp celery, 1 tsp fried red onion

Eight cups of soup, 1 tbsp oil, 4 liang minced meat, 1 / 8 tbsp white pepper, 1 / 8 tbsp sesame oil, 1 tbsp water chestnut powder, 1 / 2 tbsp Taibai powder and 1 / 2 tbsp salt

Crust: 1 cup glutinous rice flour, 1 / 5 cup cold water

flavoring:

*1 / 4 tsp salt * 1 / 8 TSP white pepper * 1 tsp sesame oil

Method:

Add white pepper, salt, water chestnut powder, Taibai powder and sesame oil to the ground meat and mix well to make meat stuffing.

Skin and sesame dumplings. The method is the same, and the meat stuffing.

Heat the oil, add chopped green onion, salt and stock, bring to a boil, put in the dumplings, cook until floating (about 2 minutes), sprinkle some celery, crisp red onion, white pepper and drizzle with sesame oil.

3. Hakka xiantangyuan

1. Glutinous rice flour 2 cups 2. Ground meat 4 two red scallions 1 tbsp winter vegetables 1 tbsp scallion Beads 1 tbsp 3. Small dumplings 1 / 2 cup 4. Green garlic a little green onion a little shrimp 1 / 2 tbsp

1. Salt 1 / 2 tbsp soy sauce 2 tbsp pepper 1 / 2 tbsp sesame oil 1 / 3 tbsp soup 8 cups salt 2 tbsp sesame oil 1 tbsp pepper 1 tbsp

(1) Knead material 1 into glutinous rice ball and divide it into 15 equal parts.

(2) Mix material 2 and seasoning 1 evenly to make the filling, and then knead the glutinous rice ball into a thin round shape, wrap it in the meat and knead it.

(3) Heat with a little oil, saute 4 ingredients, pour in 2 seasonings, bring to a boil, put in salty dumplings, and cook until the salty soup is round. Then put the small dumplings and cook them until they come out. When eating, you can add other green vegetables, such as chrysanthemum lettuce leaves or spinach, to taste better.

Nutrition

Its main ingredients are fat, carbohydrate, calcium, iron, riboflavin, nicotinic acid and other nutrients. At the same time, boiled dumplings are nutritious, because they are nutritious. Cooking dumplings is good for digestion, while fried dumplings are not good for absorption. However, eating too much dumplings can also make you sick. This is because although glutinous rice can appetizer and regulate deficiency, the dumplings made of glutinous rice are delicate and not suitable for digestion. It has long been recorded in compendium of Materia Medica that glutinous rice is sticky and difficult to melt. "Ben Cao Feng Yuan" also said that if glutinous rice is made into sticky cakes, it is difficult to transport the nature, so patients should not eat it. Therefore, traditional Chinese medicine advocates that the elderly, children and those who have just recovered from a serious illness should eat less dumplings. In addition, the main ingredient of Tangyuan is glutinous rice, eating more spleen and stomach will have a greasy feeling, should not eat more!

Boiled dumplings

How to make Tangyuan more fragrant and glutinous, there are some tricks that can not be ignored. Gently pinch the dumplings before putting them into the pot, and use clean hands to slightly pinch the dumplings, so that there is a slight crack on the outer skin. In this way, the cooked dumplings will be cooked inside and outside, and will not be raw, and will be soft, smooth and delicious. After boiling water, slowly put the dumplings into the pot. At the same time, gently push them away with a spoon and stir them slightly in the same direction to make them rotate several times without sticking to the pot. Cook the dumplings slowly and over high heat for a while. When the dumplings float, cook them slowly over low heat. Otherwise, the dumplings will keep rolling in the pot, and the cooked dumplings will not taste good. Point cold water in the process of cooking dumplings, every time you boil the pot, you should also point in an appropriate amount of cold water, so that the Lantern Festival in the pot keeps rolling rather than rolling. After boiling for two or three times, cook for a while, then you can eat. Frequently change the boiling water in the water pot. After boiling the dumplings for two or three times, change the water in time.

In addition, if the water that has been boiled for the second time becomes thick, it will affect the quality of the dumplings if we continue to use the thick water to cook the dumplings. Because the viscous soup hinders the uniform heat transfer in the soup and restricts the activity of water molecules. The heat transfer is slow and the dumplings are easy to be mixed. It is better to change the boiling water before cooking. Don't cook dumplings in warm water, otherwise they will stick together and make them "inseparable". As long as you master the above tips, it's not difficult to cook soft glutinous smooth, sweet and delicious dumplings.

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