Si Xi Tangyuan
1.
The method of black sesame peanut filling: http://home.meishichina.com/recipe-210911.html The method of red bean paste: http://home.meishichina.com/recipe-191746.html
2.
How to make peach crisp peanut filling: prepare 80g peach crisp (sweet), 35g cooked peanut kernels (peeled), 40g brown sugar
3.
Crush them separately, crush the peanuts into coarse particles, not too crushed, so that the taste is better
4.
After mixing the three ingredients together, pour 35g corn oil
5.
Mix well and set aside
6.
The method of shepherd's purse filling: wash the shepherd's purse, blanch it and put it in cold water to cool
7.
Squeeze the water and chop
8.
Add 2g salt, 5g minced ginger, 1g sugar, 20g lard and a little chicken essence
9.
Mix well and set aside
10.
Pour 150g glutinous rice flour and 150g sticky rice flour (that is, japonica rice flour, if not available, use glutinous rice flour) into the container, slowly add 200g of boiling water (depending on the water absorption of the flour), and stir into a flocculent
11.
When it’s not hot, knead it into a dough. If it’s sticky, you can use glutinous rice flour to save it.
12.
After kneading the glutinous rice dough into long strips, cut them into small pieces of even size and cover them with plastic wrap to prevent air drying. Use one to take one
13.
Take a small piece of dough, knead it into a small bowl with your hands, and add the filling
14.
After sealing, make a round, and use a tiger's mouth to make a small tail (to facilitate the distinction of various fillings)
15.
The other fillings were also wrapped in order and placed in a plate sprinkled with glutinous rice flour. In order to facilitate identification, I made rounds of different shapes: the peach crisp filling is with a small tail, the shepherd’s purse is oval, and the red bean paste The stuffing is in the shape of a small round cake, the black sesame peanut stuffing is round
16.
Pour more water into the pot. Bring the water to a boil and add the dumplings. When the pot is boiled again, turn to medium heat. Cook until all the dumplings rise. After cooking for a while, turn off the heat and remove them. Shake the pot body to avoid sticking the pot)
17.
The fillings of the freshly cooked glutinous rice balls are still very hot, so be careful when you eat them, don’t rush!
Tips:
1. The peanut particles are bigger, which tastes good when you eat it, and it will be more crispy
2. The peach cake is made by myself. If you find it troublesome, you can buy it and make it, but it must be sweet.
3. The blanched dough will be very sticky. Dry glutinous rice flour should be used to prevent sticking during the production process.
4. The shape and size of glutinous rice balls can be made according to personal preference
5. Don't eat too much glutinous rice balls at a time, otherwise it will not be easy to digest
