Traditional dumplings(chuan tong tang yuan )

Traditional dumplings

Introduction:

"Up to now, the traditional night food stalls have been preserved in Hunan's hometown. In the summer, drink some beer and snails, in the winter, barbecue the hot game, and have a bowl of Tangyuan cooked now. It's very simple to make dumplings. Sesame stuffing is a tradition that has never changed from snacks to big ones. There's also a pot of ginger tea soup boiled with yellow sugar. Eating a bowl of dumplings and drinking a bowl of them can warm your body and heart. "

Production steps:

Step 1: prepare glutinous rice, black sesame, lard and sugar. After buying black sesame, you can ask someone to polish it in the market.

Step 2: put lard, black sesame and sugar in a bowl. Put on disposable gloves and mix well.

Step 3: gradually add water to the glutinous rice flour. I think a little wet is better.

Step 4: directly pull the pieces into a ball.

Step 5: press down from the middle, and then slowly pinch out the edge, so that the bottom will be thicker, and the package is not easy to break.

Step 6: prepare ginger and sugar. Ginger pieces do not need to be peeled, just take a pat.

Step 7: put ginger and sugar in casserole, add water and boil over high heat. Boil half of the water, then you can make dumplings.

Step 8: boil until half of the water is hot, and begin to add dumplings.

Step 9: cook until the dumplings float. Don't forget, more soup. It's a good thing in cold weather.

Materials required:

Glutinous rice flour: right amount

Black Sesame: right amount

Lard: right amount

Ginger: right amount

Sugar: right amount

Yellow sugar: right amount

Note: 1, ginger tea, no brown sugar can also be used instead. 2. Girls cold hands and feet, or catch a cold, drink some ginger tea soup is excellent. 3. Before the holidays, ginger tea soup with Angelica and Astragalus boiled eggs, is also very good for girls.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Chuan Tong Tang Yuan