Tomorrow is the Lantern Festival, but our family does not like to eat Lantern Tangyuan this kind of food, but every year the Lantern Festival, my mother will buy something to celebrate the festival. But she was the only one who ate it, and we were determined not to touch it. Last year I tried to make my own salty fresh meat dumplings, I didn't expect it to be quite popular, this year continue to make fresh meat dumplings, the taste is slightly heavier than last year, not greasy at all.
By little multi and buns
<h2>Royalties</h2>
Water ground glutinous rice flour 150 g
Boiling water 105 g
Minced meat 200 g
Horseshoe 2 pcs
1 fresh shiitake mushroom
A few spring onions
Squeeze the vegetables to taste
Salt 3 g
Corn oil 10 g
Raw soy sauce to taste
Sesame oil 1 tablespoon
1 tablespoon vinegar
Paprika small half a scoop
<h2>Practice steps</h2>
1. Prepare the main ingredients. Minced meat can be bought and ground or bought to chop the meat back. Glutinous rice flour is weighed well. Horseshoe peel and wash, fresh mushrooms and shallots washed and dried in water.
2: Add minced horseshoe and shiitake mushrooms to the minced meat, add salt, corn oil and 1/2 tablespoon of soy sauce.
3: Stir the minced meat smoothly or counterclockwise until the gum starts, then refrigerate. The meat filling should not be too wet, otherwise the back is not good to wrap.
4: Add 100-110 grams of freshly boiled water to the glutinous rice flour, pour on one side, and stir with chopsticks.
5, not so hot, just use your hands to press the glutinous rice flour into a ball, repeatedly fold and press until there is no dry powder, knead into a smooth dough. Then cover and wake up for half an hour.
6, the glutinous rice flour dough is divided into 18 parts, the production process should remember to use plastic wrap or wrung out wet towel cover moisturizing, to prevent air drying and cracking.
7: Take a small dough, flatten it first, then the thumbs of both hands are in the middle, and the rest of the fingers are on the other side, pinching and rotating while rotating. Knead into a small bowl, a little thicker in the middle and a thinner edge. Don't push too hard, it's easy to pinch it.
8, put in the appropriate amount of meat filling, too much meat filling is not good to wrap. You can also divide the minced meat into small portions and freeze it.
9, the edge of the dough carefully kneaded, you can knead like a bun (no need for good-looking pleats), you can also use the tiger mouth directly to gather, like a wrapped egg yolk crisp, and then tighten the seal. The extra spikes can be pinched off.
10: Wrap the dumplings and gently rub them together. Roll in a thin layer of dry powder. The tip of the tangyuan can be re-kneaded into a ball and wrapped again.
11, boil a pot of water, after the water boils, the tangyuan one by one down to the water, to use the spatula to gently push it, to prevent the tangyuan from sinking to the bottom of the pot. Then cover over medium heat and bring to a boil again.
12: When cooking the rice balls, prepare the soup base. Mixed with your own taste, the filling is salty, and the soup is preferably salty. I put soy sauce, sesame oil, vinegar, paprika, squeezed vegetables and green onions.
13: After the water boils again, open the lid, cook until all the rice balls float, and cook for another two or three minutes.
14: Add the dumplings into the soup and stir slightly to eat. Sour, spicy and salty, pay attention to glutinous rice products do not eat too much at a time, not easy to digest.
<h2>Tips</h2>
1, add horseshoe and shiitake mushrooms to the meat filling, which will make the meat filling more fresh and sweet and not greasy. But not too wet, not good for the package. You can knead the minced meat into small balls and freeze it hard. 2, the ratio of glutinous rice flour and boiled water should not exceed 100:70, too much water, tangyuan will be too soft and not delicious. Be sure to blanch glutinous rice noodles with boiling water, so that there is no corn starch flavor, and the tangyuan will bounce some teeth. If the pure glutinous rice is too soft, you can mix a little starch or sticky rice flour, but not too much. 3, because the glutinous rice flour is not enough, so the operation process can not be too strong, the tangyuan skin can not be too thin, easy to break. And pay attention to moisturizing to prevent drying and cracking.
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