Tangyuan with local characteristics(di fang te se tang yuan )

Tangyuan with local characteristics

Introduction:

"The Tangyuan in our hometown is very different from the traditional Lantern Festival. We must eat Tangyuan on the first day of the lunar new year. If the Tangyuan in the morning is very successful, the old people think the new year will be very smooth. In our hometown, we need to soak rice in proportion with different temperatures one week in advance. After making juice, we need to drain the water (hanging pulp dumplings) with our pockets. When we do it, we need to mix it with hot water and rub it vigorously. We need to master the dry and wet conditions well, and do not stick to hands or crack. Don't touch each other, we must not let the dumplings with dry powder, cooked dumplings should be crystal clear, smooth, cooked dumplings soup is clear, with chopsticks do not touch chopsticks, dumplings pay attention to hollow, looks very big and round, chopsticks a clip still has the kind of hollow sound, we start to make dumplings when the water is waiting to boil, one by one carefully slide down from the edge of the pot, small The fire can't be opened all the time. After a while, turn the pan left and right to make the dumplings float up automatically. The old people call it "climb up", which is used to describe people. Today, I made a pot in accordance with the practice of my hometown. We all had memories of our hometown. This is with the feelings of our hometown. "

Production steps:

Step 1: raw material drawing

Step 2: deep fry the peanuts

Step 3: put the walnuts in the microwave oven in advance, peel the peanuts and turn them into small particles

Step 4: put sesame in the non stick pot, fry until it doesn't stick, low heat

Step 5: add lard

Step 6: add lard

Step 7: add ice sugar powder and brown sugar

Step 8: add peanuts and walnuts

Step 9: take out the pot and refrigerate

Step 10: Sprinkle the dumpling powder with hot water and add it in several times

Step 11: knead repeatedly to form a smooth, non stick and non split ball

Step 12: take appropriate amount and rub it into a smooth circle

Step 13: take out the hollow with your index finger (it's better to lose your nails)

Step 14: add the dumpling filling, not too much, leave half of the gap

Step 15: slowly fold up, remove the excess part, and rub it into a smooth circle again. Be careful to rub it gently

Step 16: put the water in the pot while boiling, keep the heat low and keep the water from boiling

Step 17: turn the pot left and right to prevent the dumplings from touching the bottom of the pot

Step 18: all the dumplings come out of the water and cook for another three minutes

Step 19: open one and keep the stuffing dry

Step 20: it's on the table

Materials required:

Tangyuan powder: 300g

Peanuts: moderate

Walnut: right amount

Rock sugar powder: right amount

Brown sugar: right amount

Sesame: right amount

Lard: right amount

Note: one: do not too much lard stuffing, sugar is not too much, otherwise it will be greasy, the amount of lard just wet all the stuffing is appropriate. 2： And noodles to use hot water, less add. 3： Knead the dough until it is smooth, not touching hands, not cracking, and not too wet, otherwise the dumplings are easy to shrivel. 4： After adding the stuffing, rub the dumplings gently, not too thin, otherwise it is easy to wear. 5： When the water is boiling, put down the dumplings. When all the dumplings are ready, the fire will be a little bigger, but it can't be opened, otherwise the appearance of the dumplings will be bad. 6： Don't stir the pan with a spoon, just turn the pan.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Di Fang Te Se Tang Yuan