Traditional spinach dumplings(chuan tong bo cai tang yuan )

Traditional spinach dumplings

Introduction:

Production steps:

Step 1: stir fry black sesame, smash in blender, sugar, lard.

Step 2: pour the stuffing into the pot and heat it to melt the lard and mix it with other ingredients. You can also add walnuts and peanuts to the stuffing according to your personal preference.

Step 3: put the mixed stuffing in the refrigerator for 1 hour, then take it out and separate it into small portions for use.

Step 4: wash the spinach and extract the juice by the juicer. If there is no juicer, you can also extract the juice by hand. Cut the spinach and squeeze it with gauze.

Step 5: pour the glutinous rice flour into the container, add spinach juice and knead it into a ball. Take out 100g of the glutinous rice ball and put it into boiling water to cook. Take out the glutinous rice ball and add it into the original glutinous rice ball and knead it again. This is to increase its viscosity and prevent the dumplings from cracking.

Step 6: draw inferences from one instance, I also used chocolate, yellow color, I added sweet potato.

Step 7: knead the dough into small pieces and then tighten.

Step 8: here are the four colors. Put them in the refrigerator to freeze and cook as you eat.

Step 9: Boil the dumplings until the water boils. Open the lid and cook until they float. Remember to put the water into the dumplings and bring them to a boil again. The dumplings must be deformed in a small or large fire.

Step 10:

Materials required:

Glutinous rice flour: 500g

Black Sesame: 100g

Spinach: 200g

Sugar powder: 100g

Lard: 50g

Sugar: 30g

Honey: 40g

Note: Yuanxiao is rich in nutrition, its main ingredient is glutinous rice flour, which contains fat, carbohydrate, calcium, iron, riboflavin, niacin and other nutrients. At the same time, its conventional filling is mainly fruit and dried fruit, including sesame, walnut, peanut, plus vegetable oil, so its nutritional value is "higher". Therefore, traditional Chinese medicine has always regarded Yuanxiao as a tonic, blood regulating, spleen strengthening and appetizer. Modern nutritionists also highly value its health care function. It's nutritious to eat yuanxiao cooked. Because of its high nutrition, cooking is good for digestion, but after frying, the nutrients in it will be reduced, and it is not good for absorption. However, if you eat too much yuanxiao, you will get sick. This is because although glutinous rice can appetizer and regulate deficiency, cakes made of glutinous rice, such as yuanxiao, have fine texture and should not be digested by intestines and stomach. 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 serious illness should eat less yuanxiao.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Chuan Tong Bo Cai Tang Yuan