Yuhuashi Tangyuan

Name: Yuhuashi Tangyuan
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Glutinous rice flour; 2g cocoa powder; 2g Matcha powder; 50g Jujube Stuffing

by Food Fun Vegetable House

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The Lantern Festival has been around for a long time, and I don’t know when it started. Whether the taste of the year has changed or the mind of the people has changed, it seems that it doesn't make much sense to talk about this topic. Every year, it is still dominated by various dumplings and dominates the headlines. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

The northerners love to eat Lantern Festival, the southerners love to eat dumplings, and the reunion dinner table is always indispensable. What is Lantern Festival is actually cutting the mixed dough into ping-pong ball-sized pieces, and then putting them into a machine filled with rice noodles. Borrowing the rotation of the machine, the filling turns into a ball in the collision and is wrapped in it. The Lantern Festival of rice noodles becomes dry and refreshing. In the south, glutinous rice flour is mixed with water to form a moderately hard dough, which is then used to form an agent, and the stuffing is wrapped into a ball.

The water and soil feeds the people, and the food always symbolizes the sentiment and character of the local people. The glutinous rice balls in different regions always have strong regional characteristics, such as the Yuhuashi glutinous rice balls in Nanjing, the chicken shit and rattan glutinous rice balls in Hainan, the heart and lung glutinous rice balls of the people of Chongqing, the lard glutinous rice balls of the people of Ningbo, the duck mother glutinous rice balls of Chaoshan, and the people of Shanghai. The Leisha glutinous rice balls, Lai glutinous rice balls in Sichuan and so on, the colorful glutinous rice balls are overwhelming.

Today, Cai Cai Wu is going to share this glutinous rice dumpling. It is completely conquered by its appearance. The fake appearance really captures a lot of peace of mind. Okay, I admit that I am the face value control. Who doesn't like beautiful things, with a bowl of glutinous rice balls like this, the mood is immediately happy. The key is to learn easily and not to roll up their sleeves decisively.

Ingredients

Yuhuashi Tangyuan

1. Prepare raw materials in advance

2. Mix the glutinous rice flour with an appropriate amount of water to form a moderately soft and hard dough. Talking: The cleaner the bowl, the better the kneaded dough

3. Take a small piece of the kneaded dough and press it with your hands into a block, put it in boiling water and cook it for later use

4. Knead the cooked dough and the remaining raw noodles evenly by hand and talk: cooked dough can make the glutinous rice balls tougher and more malleable

5. Divide the kneaded dough into four parts

6. Mix one part with cocoa powder and knead it into a brown dough, one part and matcha powder and knead it into a green dough for later use, and knead the 2 white dough together.

7. Knead the three colors of dough into strips, as long as possible

8. Rub the three pieces of dough together like a twist rope to make the color even

9. After kneading, fold back and forth until the color is evenly distributed in the dough

10. Knead the jujube paste stuffing into a 5g medicament for later use

11. Divide the kneaded dough into about 20g of agent and talk about: the kneaded agent must be covered with a wrung out wet towel to prevent the surface from drying and cracking

12. Wrap the jujube paste stuffing into the agent and talk about it: When making glutinous rice balls, be sure to tighten the mouth of the glutinous rice balls to avoid revealing the fillings

13. First round the glutinous rice balls, and then find the best side, and shape it into an oval shape

14. Pour clean water into the pot and bring to a boil, then pour the kneaded dumplings into boiling water and cook. Then you can talk: The standard for whether the dumplings are cooked well is to see the surface.