Colorful Tremella fruit dumplings(rang ni chi de nan wang de tang yuan xuan cai yin er shui guo tang yuan )

Colorful Tremella fruit dumplings

Introduction:

The Lantern Festival on the 15th day of the first lunar month, also known as the Lantern Festival, is a traditional folk festival of the Han nationality in China. The first month is the first month of the lunar calendar. The ancients called the night "Xiao", and the 15th day is the first full moon night of the year, so the 15th day of the first month is called the Lantern Festival. Also known as the small first month, new year's Eve or Lantern Festival, is the first important festival after the Spring Festival. China has a vast territory and a long history, so the customs of the Lantern Festival are not the same all over the country. Among them, eating lantern, enjoying lanterns, dragon dance and lion dance are several important folk customs of the Lantern Festival. This kind of food was first called "fuyuanzi" and later called "Yuanxiao". Businessmen also called it "Yuanbao". Yuanxiao, or Tangyuan, is filled with white sugar, rose, sesame, bean paste, Huanggui, walnut kernel, nut and jujube paste, and wrapped in glutinous rice flour. It can be meat or vegetable with different flavors. Can be boiled soup, fried, steamed food, there is a happy reunion. The dumplings in Shaanxi are not wrapped, but rolled in glutinous rice flour, or boiled or fried, hot and round. In the northern and Southern Dynasties, rice porridge or bean porridge was poured with meat and stool soup. But this food is mainly used for sacrifice, not to mention festival food. To the Tang Dynasty, Zheng Wangzhi's "Shanfu Lu" only recorded: "Bianzhong diet, Shangyuan oil hammer.". The method of making oil hammer is similar to the later generation's fried Lantern Festival according to the record of "Shangshiling" in Taiping Guangji quoted from Lu Shi zashuo. Some people call it "the Pearl of oil painting". In Tang Dynasty, the diet for Yuanxiao was noodles and silkworms. Wang Renyu (8800-956) recorded in his Kaiyuan Tianbao legacy that "the custom of artificial noodles and silkworms was still left in Song Dynasty, but different festival foods were more abundant than those in Tang Dynasty". Lu Yuanming's "Sui Shi Za Ji" mentioned: "Beijing people use mung bean powder as kedou soup, boiled glutinous rice as pill, and sugar as pan, which is called Yuanzi Yanchi. It's also called salted soy sauce soup. It's also like people making silkworms every day. In the Southern Song Dynasty, the so-called "lactose round" appeared, which should be the predecessor of tangyuan. At least in the Ming Dynasty, people called this kind of glutinous rice dumpling yuanxiao. Liu Ruoyu (born in 1541) recorded the method of making Yuanxiao: "it's made of glutinous rice flour, filled with walnut kernel, sugar and rose, and rolled by sprinkling water. It's as big as walnut, which is called Tangyuan in Jiangnan.". During the reign of Emperor Kangxi of the Qing Dynasty, the special "eight treasures Lantern Festival" in the imperial dining room was a famous delicacy. Ma Siyuan was a master of making lantern festival in Beijing at that time. His Difen Lantern Festival is famous far and near. Fu Zeng (born in 1688) wrote in his Shangyuan Zhuzhi CI: "sweet scented osmanthus is filled with walnuts, and jiangmi is like a pearl well. See that the Majia drop powder is good, try to sell Lantern Festival in the wind. What the poem chants is the famous Majia Lantern Festival. In the past thousand years, the production of Lantern Festival has become more and more exquisite. As far as dough is concerned, there are jiangmi noodles, sticky sorghum noodles, yellow rice noodles and bract grain noodles. The contents of fillings are sweet, salty, meat and vegetables. Sweet is the so-called sweet osmanthus sugar, hawthorn sugar, assorted, bean paste, sesame, peanuts and so on. Salty has lard meat stuffing, can be used for fried yuanxiao. The five spice Lantern Festival is composed of mustard, garlic, leek and ginger, which means hardworking, long-term and upward. There are also different ways to make it. The Lantern Festival in the North uses the method of rolling the basket by hand, while the dumplings in the South use the palm of the hand to knead the ball. Yuanxiao can be as big as walnuts and as small as soybeans. It can be cooked with soup, fried, boiled and steamed. No matter whether there is filling or not, it is the same delicious. At present, the Lantern Festival has become a snack available at all times. You can have a bowl of it at any time. Today, I'd like to introduce to you my fruit dumplings. I hope you will like them

Production steps:

Step 1: prepare all the materials. Tangyuan powder, tremella, longan, pitaya, spinach, pumpkin.

Step 2: cut the spinach well.

Step 3: stir the dumpling powder with warm water.

Step 4: stir like this.

Step 5: make a small piece and cook it.

Step 6: float up and take out, add the right amount of white sugar.

Step 7: pull out the longan, prepare the longan and dig out the flesh.

Step 8: squeeze the steamed spinach, mash the pumpkin and melt the chocolate.

Step 9: liven up the dough like this.

Step 10: three live dough.

Step 11: make a little round.

Step 12: prepare Tremella.

Step 13: when the water boils, put the tremella in, add the pickled wolfberry, and put in the tangyuan.

Step 14: float the dumplings, add the fruit and rock sugar.

Step 15: turn off the fire when the water is on.

Step 16: just put it in the Pitaya shell.

Step 17: finished product drawing.

Step 18: finished product drawing.

Materials required:

Tangyuan powder: moderate

White granulated sugar: moderate

Pumpkin: a little

Spinach: a little

Chocolate: a little

Tremella: moderate

Longan: moderate

Rock sugar: moderate

Wolfberry: small amount

Note: Happy New Year's Day ~ ~ ~ although it's over ~ ~ ~ I hope you'll like this kind of fruit dumpling. Is it very delicious with its own flavor~~~

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Rang Ni Chi De Nan Wang De Tang Yuan Xuan Cai Yin Er Shui Guo Tang Yuan