Tangyuan is one of the representative snacks of the Han nationality in China. It is a spherical food made of glutinous rice flour. It is usually filled with stuffing and cooked with soup. It is also the most characteristic food of the Lantern Festival. But if you are tired of cooking dumplings, they can also be fried!
Nutritional value of Tangyuan
The sweet dumpling itself has a sweet taste, so the soup does not need to add sugar to reduce the heat intake; if there is no filling small dumpling, the soup can use sweet osmanthus, sweet
Wine brewing, flower tea or Guiyuan red date soup, Guiyuan ginger soup can be replaced, the latter can have the effect of nourishing body and dispelling cold; when boiling salty Tangyuan, some vegetables can be put to increase cellulose.
In the face of hot and fragrant Tangyuan, you can't help but want to take a big bite. The old and the young must pay special attention to it. When eating Tangyuan, remember to take a slow and small bite to avoid Tangyuan choking your throat or windpipe. Because Tangyuan contains high content of sugar, peanut, sesame and fresh meat stuffing contain high fat and high calorie, it must be eaten in small amount, not too much at a time.
It's fried with glutinous rice balls. It's crispy and suitable for all ages.
Raw material formula
Dangjiang powder 300g jujube 150g sugar 50g lard 20g cooked vegetable oil 1000g (50g)
Making method
1. Leather making: the suspension powder is mixed with a proper amount of clear water to form a mass, which is divided into 20 dosage forms, namely the leather body.
2. Stuffing making: steam the dates in the cage, remove the core, rub them into a paste, mix them with sugar and lard, and divide them into 20 small lumps to make the stuffing.
3. Filling forming: Take 1 skin blank, press it into 'concave' shape with fingers in the middle, wrap the filling center, seal it, and rub it into a round shape.
4. Frying: place the pot on a high fire, add cooked vegetable oil and cook until it is 50% hot, put down the dumpling and fry until it is golden and crisp.
Product characteristics
The skin is crispy and the filling is sweet.
Method 2:
Deep fried rice balls in red and white;
Materials: red and white dumplings. Seasoning: peanut powder, white granulated sugar.
Practice:
1. Mix the seasoning well and spread it on a flat plate.
2. Heat the oil in the oil pan first, and put the bamboo chopsticks into it to make bubbles.
3. Put the dumplings one by one, don't let them stick together (fry slowly with a small fire, the skin will be crispy and won't stick together
4. Put the fried dumplings into the (1) plate, shake left and right, as long as the (1) material is evenly stained on the dumplings, it is OK.
Method 3
1. Put more oil in the pot, and eat this oil
2. After the oil is slightly hot, put the Lantern Festival
3. Roll the Lantern Festival a little, take it out, take a toothpick and poke your eyes. Each lantern festival needs 3-4 drops. It's very important. If it doesn't bang, I don't care if it's full of faces.
4. Put the dumplings back into the pot and fry them again. The surface is golden and fished out.
For this job, it's better to cooperate with two people, one for blasting and the other for tying.