How to make dumplings?

Question 1: How to make glutinous rice flour into balls to buy ready-made glutinous rice flour and put it in a suitable pot at home. Take a proper amount of glutinous rice flour according to your own preferences, put it in a pot and mix it with warm water. First, put less water, gradually increase it and mix it evenly. It cannot be too dry or too thin. If it is too dry, it will break up and not get together. If it is too thin, it will melt in water. When the soup is thick, you can't see the small dumplings. It is best to remove glutinous rice flour, which does not stick to hands or pots. Select a small piece, knead it into a ball, then spread a small amount of glutinous rice flour on the table, knead the ball into a slender strip, knead it a little, and then cut it bit by bit with a stirring knife (there is no water on the knife, touch some glutinous rice flour). If you feel it is not round, rub it yourself, put it in the center of your left hand, and turn your right hand in one direction until you are satisfied. Pay attention when placing. Small mariko can't touch water, and it is best not to touch between mariko and mariko. Because it will stick together over time.

Question 2: Homemade practices of glutinous rice balls and details of how to make authentic glutinous rice balls.

Appropriate amount of glutinous rice

Appropriate amount of meat stuffing

Shrimp amount

Carrot right amount

Appropriate amount of egg white

Appropriate amount of mushrooms

Onion amount

Ginger amount

Proper amount of salt

Proper amount of cooking wine

Appropriate amount of starch

Xianxian tasty

Steaming process

It takes half an hour.

Ordinary difficulty

Steps of making glutinous rice balls

1

Soak glutinous rice 5 hours in advance and drain. Pork is chopped into minced meat according to the ratio of fat to thin 2:8.

2

Remove the head and shell of the prawn, pick out the shrimp line, scratch it with water starch and clear water several times, then rinse it, squeeze out the water and chop it into shrimp paste.

three

Soak mushrooms until soft and cut them into powder with carrots, onions and ginger.

four

Take a large bowl, add meat and shrimp paste, add some salt, pepper, cooking wine, starch, minced onion and ginger and 1 egg white.

five

All the materials are stirred in one direction.

six

The mixed meat stuffing is squeezed into a ball by hand, which is about the size of table tennis. Roll it twice in the glutinous rice dish to make it evenly coated with glutinous rice.

seven

Take a new plate, brush it with a thin layer of sesame oil, and put the dumplings in order.

eight

Add water to the steamer. After the water is boiled, add meatballs and steam for 20 minutes.

Question 3: How to make dumplings?

condiments

Appropriate amount of glutinous rice

condiments

carrot

Proper amount

Peas (boiled)

Proper amount

octopus

Proper amount

sweet corn

Proper amount

condiment

salt

Proper amount

verdant

Proper amount

energy

Proper amount

The practice of tangyuan

1. Wash glutinous rice and soak it in clear water for 2 hours.

2. Cooked sweet corn, blanched with boiling water after thawing; Soak peas in hot water; Wash carrots and cut them into small pieces; Cut the octopus into small pieces.

3. Soak the glutinous rice, add water, put it in the microwave oven, sting for 16 minutes, take it out and air it until it is warm.

4. Mix corn kernels, peas, carrots and octopus into glutinous rice, add salt, chopped green onion and Jiang Mo, and make balls.

Question 4: How to make homemade dumplings?

Glutinous rice flour100g

Sweet potato starch 15g

Vegetable oil 10g

Warm water 90-100g

The practice of making dumplings by yourself

1. Pour all the materials into a large basin, first pour 90g of water and stir.

2. According to the draft of flour, you can add the remaining warm water as appropriate. Then knead it into a smooth dough.

3. Take a small piece and knead it into a strip the thickness of your index finger. Pay attention when rubbing. If it's too light, it won't wipe. If it is too heavy, it will fold again. It doesn't matter when it's broken. You can pinch it and keep rubbing it.

Cut it into small pieces with a knife and rub it slightly to make it round.

5. Add water to the pot. After the water is boiled, put the steamed buns into the pot.

6. Heat the water on medium heat, and cook for three to five minutes after seeing jiaozi float. Try it. If there is no raw flour, it is cooked.

7. After taking it out, you can add fermented grains and osmanthus, red bean soup and diced fruit, depending on your personal preference.

Question 5: How to make glutinous rice thread? Buy ready-made glutinous rice thread and bring a suitable pot at home. Take a proper amount of glutinous rice flour according to your own preferences, put it in a pot and mix it with warm water. First, put less water, gradually increase it and mix it evenly. It cannot be too dry or too thin. If it is too dry, it will break up and not get together. If it is too thin, it will melt in water. When the soup is thick, you can't see the small dumplings. It is best to remove glutinous rice flour, which does not stick to hands or pots. Choose a small piece, knead it into a ball, then spread a small amount of glutinous rice flour on the table, knead the round ball into a slender strip, knead it a little, and then cut it into bits and pieces with a knife (the knife can't have water, but it is covered with glutinous rice flour). If you feel it is not round, rub it yourself, put it in the center of your left hand, and turn your right hand in one direction until you are satisfied. Pay attention when placing. Small mariko can't touch water, and it is best not to touch between mariko and mariko. Because it will stick together over time.

Question 6: the method of glutinous rice balls 1 Wash glutinous rice and soak for 4 hours. This will make the glutinous rice more glutinous after steaming. Then drain the glutinous rice and put it in a bowl for later use. 2. Put the pork stuffing into a mixing basin, add eggs, starch, salt, Jiang Mo, minced garlic, soy sauce and pepper, and stir in one direction with a little water. It takes 65,438+00 minutes to make the meatballs firm. 3. Knead the stirred meat stuffing into meatballs with a diameter of about 2 cm by hand, and roll them in the drained glutinous rice until the meatballs are covered with glutinous rice and no meat stuffing can be seen. 4. Put the steamer on the fire, pour enough water into the steamer, put the glutinous rice balls in the steamer, put them in the pot, and steam for 35 minutes on high fire until cooked.

Question 7: Common practices of glutinous rice balls in Hubei, how to make glutinous rice balls: 200g, old tofu 400g, lard residue 60g, ginger 10g, onion 70g, salt 3g, oyster sauce 15g, and a little pepper.

Exercise:

1. Wash glutinous rice in advance and soak it in clear water. Soak for more than 4 hours in summer and soak for one night in winter.

2. The old tofu is fully crushed and drained for later use.

3. Chop lard residue, ginger and onion for later use.

4. Take a large container and pour in glutinous rice, chopped tofu, chopped lard residue, ginger and chopped onion.

5. Add salt, pepper and oyster sauce to taste and mix well.

6. Knead the mixed raw materials into small balls of equal size and steam them in a steamer for about 25 minutes until cooked.

Question 8: How to prepare glutinous rice balls by eating raw materials?

Appropriate amount of glutinous rice flour

Proper amount of water

Proper amount of purple sweet potato

Appropriate amount of black rice flour

Proper amount of sugar

The practice of tangyuan

1. Prepare ingredients. Try to choose this kind of small purple potato with net bag, which is sweeter than the big one. Black rice flour can be bought in grain and oil, but it cannot be ground into powder.

2. Take a proper amount of glutinous rice flour and sugar and prepare them into containers, three in one pot.

3. Peel the purple potato. I peeled it with an apple peeler, so I don't need to peel it after steaming. After steaming, break the soft purple potato and put it in a blender. Add some water, not too much. Stir into purple potato paste.

4. Pour the purple potato paste into the pot, leaving two pots, one pot only contains glutinous rice flour and sugar, and the other pot contains glutinous rice flour, black rice flour and sugar.

5. Add the right amount of water. Of course, you can also change it to milk, which is more fragrant. Be sure to add less water, it will probably stir into a ball. Once you reach out, stick your hands. Always be ready to sprinkle glutinous rice flour, so be ready at hand.

6. Knead into three doughs and cover them to prevent them from drying. There is only one picture of dough here.

7. On the panel, first take a small piece of dough, sprinkle some glutinous rice flour on the panel, grab a small piece by hand and measure it yourself. That's almost enough. Small and beautiful, of course, but very tired. I am sleepy. . .

8. When jiaozi was almost ready, he put his hand on the panel and rolled it up like jiaozi's medicine. This is to adjust the shapes and make them as round as possible.

9. After you finish, you can put it on a plate and freeze it in the refrigerator. When it is hard, it can be stored in a fresh-keeping bag for refrigeration. You can also cook it right away. Of course, I use oatmeal to make me feel fuller. I put milk powder on it. The shape is terrible. Please skim it. Only the purple one was cooked, and the color was very nice. It was not filmed. ...........................................................................................................................................................

Question 9: How to make glutinous rice dumplings with milk tea? material

pearl

Cassava flour100g water100g brown sugar 20g.

Milk tea, fresh milk, 500ml water, 5 packets of Lipton black tea and a little sugar.

working methods

1 pearl part, boil water and pour in brown sugar. After stirring evenly, pour cassava flour several times and knead it into dough.

2 Take a small dose from the dough, knead it into small pearls, put it into a plate filled with cassava flour, shake the plate so that all the pearls are covered with cassava flour, and sieve to remove the excess cassava flour, leaving the pearls that can be cooked! Make a few more at once, and then you can go to the freezer ~

3 Boil the water, pour in the pearls and cook for 20 minutes on medium heat. Remember to stir several times in the middle to prevent the pan from sticking. At this time, you will find that only the outer ring of the pearl is transparent and the middle is solid. It doesn't matter. Turn off the fire and stew for 20 minutes, and it will be completely crystal clear! Take it out and soak it in cold boiled water for a while. Take out and drain for later use. At this point, the pearl of QQ is finished!

4. In the milk tea part, boil the water, put the black tea into the bag and cook until the tea is fragrant. Pour in the milk and stir well to continue cooking. Just cook it a little. Put sugar at this time. The taste depends on my personal taste, so I don't like sweet, so I put a little sugar in it. Sift out the tea bags and some leaked camellia oleifera abel.. After a while, you will find a layer of milk skin. Just cook it yourself. It's genuine!

5 after the milk skin is picked off, the color of milk tea is like this ~

6 cups, pearls, and you're done!