Ningbo Tangyuan

Ningbo Tangyuan

1. Ingredients preparation

2. Wash the black sesame seeds, drain them, and fry them over low heat and let cool

3. Use the grinding function of a food processor to make black sesame powder, the finer the better, and the spare

4. Pig suet to remove fascia and mince with a meat grinder

5. Put raw suet oil in a container, add soft sugar and black sesame powder, mix well

6. Knead into a round filling, wait until the inside is firm and the surface is delicate and shiny, put in the refrigerator

7. After wetting a new towel, wring out the water and spread it on the table, cut the dough in half and knead it into thick and long strips, and add a dose of about 15-17 grams each

8. After wetting a new towel, wring out the water and spread it on the table, cut the dough in half and knead it into thick and long strips, and add a dose of about 15-17 grams each

9. Take out the black sesame filling in advance, warm it up at room temperature, cut into small pieces of about 5 g each, and knead into a dumpling filling, put up the agent, cut side up, poke a hole in the middle of the agent, spread it out evenly, and slightly edge the skin. Pinch it into a wine cup shape, and put the glutinous rice ball stuffing into it

10. Then pinch and close the mouth. After the glutinous rice balls are gently squeezed to firm the outer body, they are placed in the palm of the hand and gently rounded

11. Turn on the power of the stove, adjust the fire power to gear 9, add water to the pot to boil, pour gnocchi, and then adjust the fire power of the Fangtai cooker to gear 4, medium and small fire, gently push it with a spoon, and don’t let the glutinous rice balls stick.

12. After the glutinous rice balls surface for the first time, add a small amount of cold water, wait for the water to boil, and then add cold water. After doing this three times, the glutinous rice balls are fully cooked after they rise again.

13. Put the glutinous rice balls with the water used to make the glutinous rice balls, put about 10 in each bowl, and sprinkle with sweet-scented osmanthus.