Rose Peanut Gnocchi

Name: Rose Peanut Gnocchi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 130g Dumpling stuffing; 170g warm water; 200g peanut; 100g Sugar; 20g Qingsi; 50g Rose flower; 30g lard; 20g olive oil

by Zhi Fei

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Roses are not only good-looking, but their medicinal value is also very good.
The rose smells rich and sweet, its nature is sweet, slightly bitter, and the aroma is mild. Return to the liver, spleen, and stomach meridians;
The main effects are: promoting qi, promoting blood circulation, treating wind numbness, dispelling fatigue and relieving pain, fragrant and dispersing; It has the functions of relieving the liver and relieving depression, and regulating menstruation by blood;
Indications: fullness of the chest and diaphragm, gastric cavity, flank, breast swelling and pain, irregular menstruation, leucorrhea, diarrhea, dysentery, bruises, wind arthralgia, carbuncle. Hehe, many people don't know yet. "

Ingredients

Rose Peanut Gnocchi

1. Put raw peanuts in a pot and stir fry over low heat.

2. Straight peanut skin turns dark red, just a light pinch can remove the skin.

3. The fried peanuts are cold, and the skin is removed.

4. Put the peanuts and sugar in a blender and grind them into powder.

5. All the ground peanut flour is gently rubbed with your hands to dry.

6. Prepare the roses for later use.

7. Cut the rose into fine pieces and set aside.

8. Cut the green silk into fine pieces and set aside.

9. Put the finely chopped rose flower and green silk finely into the peanut flour.

10. Mix the peanut powder, rose flower powder and green silk powder.

11. Add liquefied lard.

12. Then add an appropriate amount of olive oil.

13. Mix the oil and various powders well.

14. Use a rice spoon to flatten the filling.

15. Just cover with plastic wrap.

16. Put water milled rice dumpling powder in a basin.

17. Pour the water slowly and stir with chopsticks.

18. Until all the fans are clumped.

19. Use your hands to mix the clumped glutinous rice flour into a smooth dough,

20. Cover with plastic wrap for 10 minutes.

21. Knead the dough into long strips and divide into 13 portions.

22. Take a portion into your hand and press flat, and rub the dough thinly with your hands.

23. Then put in the right amount of fillings.

24. Close your mouth with your hand.

25. Knead slowly again, if it feels too dry to knead, you can dip a little water.

26. Cover the fresh-keeping box with baking grease paper, and place the cooked glutinous rice balls inside, leaving a certain space in between.

27. Close the lid on the crisper and put it in the refrigerator to freeze.

28. Put an appropriate amount of water in the pot to boil, put in the cooked dumplings, push with a spoon to prevent sticking to the pot.

29. Boil the dumplings over high heat until the glutinous rice balls float up, then turn to a low heat and cover and cook. Add some cold water as soon as it starts, adding about three times.