How to make Yuanxiao?

Yuanxiao is rolled in the north and glutinous rice balls are wrapped in the south. It turns out that these are two foods with different practices and tastes.

When I was a child, I really couldn't tell the difference between Yuanxiao and Tangyuan. I only know that northerners pay attention to eating Yuanxiao, while southerners like to eat glutinous rice balls. Until I joined the work, I accidentally ate glutinous rice balls, which were soft and sticky, and left a deep impression on myself. From then on, I think jiaozi is more delicious than Yuanxiao.

Because my family is against sticky food, I usually only eat one or two Yuanxiao on the Lantern Festival. In daily life, I will not take the initiative to use glutinous rice flour as food. Because my wife and children don't join. Ha ha!

My family has not bought Yuanxiao for many years. First, I'm afraid of queuing. Second, Yuanxiao has a thick skin and a small stuffing, so I didn't want to eat it. In recent years, I have basically packed a few jiaozi for fun. This year's fillings are all made by ourselves, with less oil and sugar, which makes them safer to eat. Share it with you. Today, dumplings with black sesame seeds and peanuts are wrapped.

Pack your own jiaozi

Main ingredients:

300 grams of glutinous rice flour, appropriate amount of boiling water, black sesame 1 10 grams, 30 grams of peanuts, 30 grams of sugar, 35 grams of lard and 20 ml of clear water.

Production process:

1. First weigh all the ingredients, and then take a group photo. The liquid in the cauliflower is lard made by ourselves.

2. Black sesame seeds need to be washed twice to remove floating dust; Then put it into a wok, stir-fry it slowly with medium and small fire, and let it cool for later use; It is too little to bake 30 grams of peanuts in the oven, which wastes some resources. I will mash a few walnuts and bake them together as snacks (note that there are no walnuts in the stuffing); Pick out peanuts, cool and rub off the skin; Then put the dried black sesame seeds and peanuts into a cooking machine and break them.

3. Purchased pork suet, cut into small pieces and simmer lard, with 40 grams. I will write an article to introduce the specific process of lard refining. )

4. Take a container, put the crushed black sesame stuffing into it, add sugar and lard respectively, and stir evenly with a shovel to form a ball. As shown in the figure.

5. Put on disposable gloves on your right hand, take a piece of stuffing, about 10g, and knead it into a ball in your palm.

6. Knead all the fillings into balls. If the indoor temperature is high, put the pinched stuffing into the refrigerator to harden in time.

7. Pour glutinous rice flour several times with a small amount of boiling water, and stir with chopsticks while pouring to form a dough with moderate hardness. Remember to mix noodles with boiling water, it is not easy to crack! Good noodles don't need to be proofed because glutinous rice flour has no gluten.

8. Don't wake up and operate directly. Rub it into long strips and cut it into equal doses, about 20 grams.

9. Take a flour noodle, flatten it by hand and knead it into a thin and even dough, add 1 black sesame stuffing, knead it slowly with your left hand, wrap it up and knead it by hand.

10, put water in the pot, boil it, and put it into the wrapped jiaozi. Gently cook the dumplings until they float, and then cook for 1-2 minutes.

1 1. Put some jiaozi in the bowl, add some clear soup, and sprinkle some dried osmanthus flowers as decoration to add color to the roses. This bowl of jiaozi is very attractive and can be served at any time.

12, finished product drawing. Wrapping jiaozi in this way will not crack no matter how you cook it, and it is smooth and sweet, and you can't stop.

13. The stuffing made by myself is real, and it doesn't feel greasy when eaten in the mouth. How much sugar and how much oil you put are all controlled by yourself. If you don't eat jiaozi immediately after wrapping it, put it in the refrigerator as soon as possible and seal it with a fresh-keeping bag to prevent it from cracking after a long time.

Friendly reminder:

1, it is not easy to master the softness and hardness of the dough for making glutinous rice balls.

2. When wrapping jiaozi, the dough should be a little thicker, too thin and easily broken. Tangyuan skin should be pinched like dumpling skin, thick in the middle and thin around.

3. Cover the wrapped jiaozi with plastic wrap in time to prevent the noodle head from being exposed to the air for a long time and causing dryness.