Fast production of "Yuanxiao"(kuai jie zhi zuo wu ren yuan xiao )

Fast production of "Yuanxiao"

Introduction:

"In the first month of every year, 15 families in China eat yuanxiao or Tangyuan to show their happy reunion. They also formally bid farewell to the Spring Festival. At this time, the Spring Festival comes to an end. After the tenth five year plan, people begin to go their separate ways and start a busy year. On the fifteenth day of the first lunar month, it is usually the custom of people in the Yellow River Valley in China to eat yuanxiao, while it is the custom of people in the Yangtze River Valley to eat tangyuan. The practice of Yuanxiao is to use the northern jiangmi noodles with sugar and sweet scented osmanthus sauce as raw materials and shake them with water. In southern China, glutinous rice flour produced in the south of the Yangtze River is used to synthesize dough, which is then packed with stuffing. Although the two methods are different, the taste and shape are roughly the same, and the eating method is also the same. "Yuanxiao" can be made a lot with sieve basket at a time. As long as you use sieve basket enough, you can shake out a lot. But Tangyuan is not the case. "Tangyuan" can only be made one by one by hand, but the taste is much better than yuanxiao. The Lantern Festival is interpreted as yuan, which generally means the beginning of the new year, while the Lantern Festival refers to the first month of the year. Xiao refers to the end of the day at midnight, which is also the watershed between day and night. It starts from zero after this time, which also refers to the alternation of yin and Yang. However, Xiao refers to the middle of the month in the period of January every year. When the 15th day of the first month is at this time, it is called "Yuanxiao". In recent years, on the fifteenth day of the first lunar month, I always shake Yuanxiao or wrap Tangyuan by myself. The fillings can be matched at will. As long as I feel delicious, it's OK. When you are industrious, you will wrap some dumplings delicately, while when you are lazy, you will start to shake the Lantern Festival. This is fast and easy. You can shake as much as you eat. You don't need to mix noodles with noodles, which saves a lot of process, ha ha! Today, shake another homemade five kernel Lantern Festival. Jiangmi is a kind of sticky rice with long grains, white and opaque, while glutinous rice is mostly round or oval. The glutinous rice flour is easier to crack than the glutinous rice flour, but the slightly thicker glutinous rice flour is not easy to crack. If you shake the water flour, you can clear the water in it. You can use it to make Beijing snacks such as rice cakes or donkey rolls. The method of making this Lantern Festival is as follows:

Production steps:

Step 1: first, crush the roasted peanuts, sesame and walnut kernel into small granules, and then chop the green and red silk.

Step 2: pour the chopped ingredients into the cooking bowl and add twice as much sugar.

Step 3: add 10% of the fried flour and mix well.

Step 4: mix well, then add osmanthus sauce, honey and sesame oil to mix well.

Sprinkle a little water on the stuffing. 5.

Step 6: knead the filling into a ball of suitable size

Step 7: put the stuffing into the rice flour basin and roll the flour with hands.

Step 8: roll the flour well and remove it with a fence.

Step 9: quickly pass the water after being fished out.

Step 10: then put in the powder basin and dip in the dry powder. Repeat the operation four to five times.

Step 11: take out the powder after rolling.

Step 12: Boil the water in the pot over medium heat and put it into the well shaken Lantern Festival.

Step 13: use a hand spoon to push the bottom of the pot to rotate the water and the Lantern Festival. After the water is boiled again, add a little cold water so that it doesn't boil. It's easy to cook thoroughly.

Step 14: about two to three cold water points, until the Lantern Festival surfaced, and then slightly cooked for a while, you can fish out with soup to eat.

Materials required:

Jiangmi noodles: right amount

Qinghong silk: appropriate amount

Soft sugar: right amount

Cooked peanut kernels: appropriate amount

Cooked sesame seed: appropriate amount

Peach kernel: moderate

Cooked pine nuts: right amount

Cooked melon seeds: right amount

Sweet scented osmanthus sauce: right amount

Pure honey: right amount

Sesame oil: appropriate amount

Stir fried flour: right amount

Note: five kernel Lantern Festival features: soft, waxy and smooth skin, rich filling layers, sweet but not greasy entrance, light sweet scented osmanthus fragrance. Warm tips: 1. When making stuffing, in order to make the stuffing into candy blocks, you need to have some adhesive effect. You can use a little honey or maltose, but not much. The stuffing is a little harder, so it is not easy to scatter when dipped in water. 2. A little sesame oil or lard can be used in fillings. Lard tastes good, but it's not healthy. It's not suitable to use too much sesame oil. Just add a little flavor, and you'll get greasy if you have too much. 3. Flour must use Jiang rice flour is appropriate, such as the use of glutinous rice flour to cook quickly, otherwise shelved for a long time, the Lantern Festival will crack. 4. When boiling, it is not suitable to use high fire. The water should be boiled and put into the Lantern Festival. Then it should be changed to medium fire. If the Lantern Festival is boiled in boiling water, it is easy to crack. 5. When you shake the Lantern Festival, you can use a bamboo basket or a basin. The basin should not be too small, otherwise it won't open and will stick after being dipped in water. The traditional flavor of big stir fry spoon, Beijing "Wuren Yuanxiao" is ready. As long as you master the production process, it's fast and easy. Don't pour out the powder water dipped in the Lantern Festival. Decant the water after sedimentation, and it can be used to steam the New Year cake. This is killing two birds with one stone, for your reference!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Kuai Jie Zhi Zuo Wu Ren Yuan Xiao