Speaking of tangyuan, everyone knows that this is a very unique existence in Chinese cuisine. On the one hand, the tangyuan is smooth and tender to eat, and the juice flows with one bite, making you more and more sweet the more you eat. In particular, its meaning of "reunion" is really impossible to miss during the New Year.
The fillings of the tangyuan are very diverse, ranging from sweet and delicious sesame fillings to a variety of fantastic colorful fruit fillings. But today we are going to make a fresh meat dumpling, which is more refreshing to eat and full of aftertaste. The most important thing is that it is delicious and full, and every time you eat it, you are still unfinished. Lantern eat tangyuan, this kind of texture of tangyuan have you ever eaten? The first time I ate it, I was amazed!
Tired of eating traditional flavors of tangyuan, you may wish to try this one, it will definitely make you taste more enjoyable. Especially with some ingredients in the soup, it will give you a unique taste enjoyment. Delicious Spring Festival food, the taste is better, eat a bite of instant super satisfaction, now come to a bowl of it.
【Broth balls】
Ingredients: 200 g meat filling 2 tbsp light soy sauce 1/3 tbsp dark soy sauce 1 tbsp pepper 1/2 tbsp salt 1 onion 50 g ginger water 300 g glutinous rice flour 200 g boiled water
Preparation Method:
1. Prepare the required ingredients;
2: Soak in scallion and ginger water with boiling water before mixing the meat filling. Then mix the meat filling, add soy sauce, dark soy sauce, oyster sauce, salt, pepper and stir until the best;
3, add about 50 grams of green onion and ginger water, stir until the meat filling is completely absorbed, and finally add a handful of green onions to mix evenly, seal and refrigerate in the refrigerator for later;
4, 300 grams of glutinous rice flour with about 200 grams of boiling water and noodles, kneaded into a non-stick hand dough can be, fully kneaded evenly, no need to wake up the noodles;
5, directly rub into long strips, cut into about 20 grams of small agent;
6, take a small agent, knead the round, thin, wrap in the appropriate amount of filling;
7, use the position of the tiger's mouth to slowly close, and finally gently rub the circle; rub the tangyuan for a while to become very round and smooth;
8, and then mix a sauce: add soy sauce, aged vinegar, salt, chili oil, coriander in the bowl, put aside;
9, tangyuan boiling underwater pot, after the pot with a spoon gently push a few times to prevent sticking to the bottom of the pot, open medium-low heat slowly boiling, cook until the tangyuan floats up, become chubby can be put out;
10, directly with the soup with tangyuan, put in the sauce of the bowl, you can eat; the first time to eat meat stuffed tangyuan, don't say very delicious, don't have a taste, hahaha. The sticky skin and meat aroma are combined, and you can imagine the taste. If you like it, you can try it.
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