Lai Tangyuan(lai tang yuan )

Lai Tangyuan's method:

Raw materials for making rice dumplings

Tangyuan stuffing 100 grams, 250 grams of glutinous rice flour, Zhejiang superior Longjing tea 25 grams.

Processing steps of Lai Tangyuan

Use glutinous rice flour to wrap dumplings, put the tea into the cup, add 100g boiling water, and soak for 2 minutes. Decant the tea and add 200g boiling water. Cook the dumplings, take them out and put them in a bowl. Pour in the tea juice.

Lai Tangyuan

Laitangyuan, or Tangyuan, is a famous traditional snack in Chengdu, Sichuan Province. Founded in 1894, Lai Tangyuan has a history of 100 years. It has always maintained the quality of time-honored famous snacks. Its color is smooth and white, its skin is soft and glutinous, its sweet flavor is heavy, and its nutrition is rich.

Lai Tangyuan is also called "Tangyuan" and "Yuanzi". Lai Tangyuan has a history of 100 years. Lai Yuanxin, the boss, has been cooking and selling dumplings along the streets in Chengdu since 1894. The dumplings he makes are not rotten skin, not exposed stuffing, not muddy soup when cooking, not sticky chopsticks, not sticky teeth, not greasy mouth when eating, moist, sweet, smooth, soft and glutinous, and become the most famous snack in Chengdu.

brief introduction

Lai Tangyuan has a history of 100 years. Lai Yuanxin, the boss, has been cooking and selling dumplings along the streets in Chengdu since 1894. The dumplings he makes are not rotten skin, not exposed stuffing, not muddy soup when cooking, not sticky chopsticks, not sticky teeth, not greasy mouth when eating, moist, sweet, smooth, soft and glutinous, and become the most famous snack in Chengdu.

Lai Tangyuan was founded in 1894 by Lai Yuanxin, a native of Dongfeng Town, Ziyang, Sichuan Province. Due to his father's illness and his mother's death, Lai Yuanxin followed his cousin to a restaurant in Chengdu as an apprentice. Later, he offended the boss and was dismissed. Because of the lack of life, Lai Yuanxin asked his cousin to borrow a few pieces of ocean to carry the burden and sell dumplings. There are so many glutinous rice dumplings in such a big Chengdu. If you want to stand on your feet, you have to be outstanding. Therefore, he secretly made three rules: one is to be more efficient; the other is to be better in service; the third is to be higher in quality. He was greedy of getting up early and getting up late. His powder was fine and his heart was heavy with sugar and oil. It was not until the 1930s that I bought a shop at the entrance of Zongfu street and operated it as a shop, named Lai tangyuan. His glutinous rice dumplings are excellent in material selection, fine workmanship, high quality and low price, delicate and soft, thin in skin and rich in stuffing, soft and sweet. It has the characteristics of not muddy soup when it is cooked and not sticky (chopsticks, bowls and teeth when it is eaten). And through a period of time, varieties continue to expand. From the beginning of black sesame, wash sand heart, gradually increased rose, ice orange, jujube mud, sweet scented osmanthus, cherry and more than 10 varieties. All kinds of dumplings have different shapes, including round, oval, conical and pillow. On the table, a bowl of four, four filling heart, four shapes, small and exquisite, known as chicken oil four flavor dumplings. When eating with sugar, sesame sauce dip food, is a unique flavor. At that time, customers were attracted to it, so Lai Tangyuan made a lot of money. More money, more fame. Especially in the Ziyang fellow townspeople's Association in Chengdu, the illiterate, who did not know a word, became an important figure. In 1939, his hometown was planning to build a middle school. He invited Lai Yuanxin back to his hometown for sightseeing. Lai was deeply aware of the hardship of being illiterate. In order to serve Sangzi, he donated 150 Dan (about 25000 kg) of millet as the school running fund of Chuyan middle school. It was not until 1950 that Lai Yuanxin made donations to the school. Today's sanyuansi middle school, formerly known as Chuyan middle school. Lai Tangyuan's donation to running a school is a good story in Ziyang, Sichuan.

Main achievements

In the 1950s, Lai Tangyuan was transformed into a state-owned catering store, inheriting the traditional production technology, and its business became more prosperous and famous at home and abroad. In order to satisfy the desire of more consumers to taste Lai Tangyuan, the famous Lai Tangyuan has set up a processing workshop to produce Lai Tangyuan heart for the domestic market. Its glutinous rice balls are also in short supply, with an annual sales volume of 3 million kg. Even sold overseas, by the cost of living abroad to lower the favor of foreigners. In December 1990, Lai Tangyuan was once again named "Chengdu famous snack" by Chengdu Municipal People's government. In 1998, Lai tangyuanxinzi participated in the selection of high quality products by the Ministry of Commerce, won the "Golden Tripod Award" issued by the Ministry of Commerce, and won the gold award of Tianfu Food Expo. The trademark "Lai" was rated as "famous trademark" by Sichuan provincial government, and the enterprise was awarded the title of "municipal advanced enterprise" by Chengdu Municipal People's government.

Production process

Powder making

Wash the glutinous rice and indica rice together and soak them in water for two days (the soaking time can be shorter in summer and longer in winter). Water two to three times a day to avoid acid. Before refining, wash with clean water until the water color is clear, and then grind the soaked rice into a fine powder with a stone mill. Then put the slurry into the cloth bag and hang it dry, which is called slurry suspension powder.

Stuffing

Wash the black sesame, remove the impurities and empty shell, stir fry it with low heat to make a fragrance, press it into a coarse powder, add flour, sugar and even, add cooked lard and rub it evenly, place it on the chopping board, press it with a roller, cut it into 100 1.2 cm cubes to form the filling heart.

Stuffing molding

Add appropriate amount of water into the suspension powder and knead it evenly to form the skin. Divide 50g flour into a skin, wrap it into a filling center, pinch and seal it, and then rub it round.

Cooking

Boil the dumplings with boiling water. When the dumplings float, add cold water immediately to keep the water boiling. Cook the dumplings until they are boiling twice, then heat them up.

common problem

The taste is not delicate enough, which may have the following four reasons. First, the quality of glutinous rice is not good enough; second, glutinous rice and indica rice are not prepared according to the ratio of 4:1, so the amount of indica rice is too much; third, the soaking time of slurry powder is not enough; fourth, the grinding speed is too fast, and the slurry is too coarse. If we pay attention to solve the above problems

The stuffing is bitter or muddy. This is the most common problem in making black sesame dumplings. Because it is black sesame, it is difficult to see the phenomenon of scorch when frying. Once the sesame paste is fried, the filling will have a bitter taste. This requires frying with a small fire, turn at any time, stir out the flavor immediately after the fire. Black sesame is easy to mix with sediment, so the first thing to do is to clean the empty shell, and then carefully pick out the impurities. Stir fry after most use Luo sieve again wind sieve, won't appear above problem.

Production method

Method 1

Ingredients: 500g glutinous rice, 75g rice, 70g black sesame, 300g sugar powder, 50g flour, 200g Banhua oil, proper amount of sugar and sesame paste.

Preparation method:

1. Clean the glutinous rice and rice, soak for 48 hours, and then clean again before Hemping. Grind a proper amount of water into a slurry, put it into a cloth bag, and hang it dry to make Tangyuan noodles.

2. Remove the impurities of sesame, wash it, stir fry it with low heat, stir until fragrant, press it into fine flour with rolling pin, add powdered sugar, flour and lard, knead and mix evenly, place it on the chopping board and press it tightly, cut it into 1.5cm square pieces, and set aside.

3. Add a proper amount of water to the dumpling surface, knead it evenly, divide it into 30 lumps, and wrap the small square core into them to form a round and spherical green dumpling.

4. Bring the big pot of water to a boil. Don't bring the dumplings to a boil after putting them in. When the dumplings float, put a little cold water on them and keep them rolling. When the dumplings roll, the heart will be ripe and the skin will be soft.

5. Serve with sugar and sesame sauce for dipping.

Method 2

(Lai Tangyuan's black sesame heart is the most famous, so take it as an example.)

Ingredients: (25 bowls, 4 for each bowl)

1000 g glutinous rice 250 g Indica Rice

White sugar powder 500g, cooked lard 175g

Black sesame 50g, flour 125g

Method 3

1-3 steps refer to method 1.

4. Bring the big pot of water to a boil. Don't bring the dumplings to a boil after putting them in. When the dumplings float, put a little cold water on them and keep them rolling. When the dumplings roll, the heart will be ripe and the skin will be soft.

5. Serve with sugar and sesame sauce for dipping.

Method 4

Main materials

Glutinous rice flour 200g, black sesame 150g

accessories

Half root of green onion, 1 large meal, medlar, salt, cooking wine, warm water 120g, lard 30g, sugar 40g

step

1. Prepare raw materials.

2. Take a clean pot, put the black sesame into low heat and dry fry until the sesame is fragrant.

3. Take out the pot and let it cool. Roll it with a rolling pin and crush it into pieces. Add sugar and lard and mix well. Divide into each ball the size of longan.

4. Add warm water to the glutinous rice flour to make a non sticky dough.

5. Take a small piece of dough and flatten it. Put in a sesame filling.

6. Close the mouth to make Tangyuan and germinate.

7. Bring the water in the pot to a boil. Put in the dumplings until the water in the pot keeps boiling and the dumplings float to the surface.

Tips

1. Add a little glutinous rice flour into warm water to form a non stick dough.

2. Laitangyuan is usually filled with black sesame and lard, but if it is too greasy, it can be replaced with vegetable oil.

Types of Tangyuan

At the beginning of last century, Lai Yuanxin, a native of Jianyang, came to Chengdu to sell tangyuan. Because of its good quality and delicious taste, people called it "laitangyuan". The glutinous rice dumpling is made of high-quality glutinous rice flour, which is kneaded with water and wrapped with sesame, sugar and lard. The Tangyuan is sweet and smooth, fat but not greasy, waxy but not sticky.

Sichuan

Chinese PinYin : Lai Tang Yuan