Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is the "fried Lantern", like this dish friends welcome to pay attention to me.
<h1>Introduction: The fifteenth day of the first month is fried Lantern, can not be directly fried, keep in mind this 1 skill, do not burst and do not reveal the filling</h1>
The fifteenth Lantern Festival of the first month, the traditional customs of northerners to eat Tangyuan, and the southerners will choose to eat The Lantern, the biggest difference between the Lantern and the Tangyuan is that the Lantern is "rolled", and the Lantern eating method is more diverse than the Tangyuan, fried Lantern, boiled Lantern, etc. This time I want to share with you is the method of rolling the Lantern and frying the Lantern, remember not to directly fry, keep in mind the small skills, the Lantern does not burst nor reveal the filling, all complete, deeply liked by the family, the following I will share the detailed method to everyone, On the fifteenth day of the first month, you don't have to go out to buy the Lantern.
<h1>To fry the Lantern:</h1>
Spare ingredients: 1000 g glutinous rice noodles, 70 g black sesame seeds, 70 g cooked peanuts, 50 g walnut kernels, 20 g cranberry crushes, 10 g flour, 20 g honey, 70 g butter, 55 g sugar;
Production process: The first step, black sesame seeds, peanuts, walnuts are selected cooked, respectively into the crusher, crushed, not too fine, and then mixed and mixed evenly, 10 grams of flour with a non-stick pan over low heat to fry the aroma;
In the second step, the cooked flour is poured into the crushed ingredients, cranberries, sugar and honey are added, the butter is melted in advance, put into the ingredients, mixed evenly, into the Lantern filling, and refrigerated in the refrigerator for a while to be solidified;
The third step is to roll the filling into a circle by hand, put the glutinous rice flour into a large container, put the kneaded filling into the glutinous rice flour, roll it, or shake the container, stick a layer of glutinous rice flour, and use chopsticks to pick up a lantern;
The fourth step, put the Lantern into the water to dip it, re-put it into the glutinous rice flour and roll it, dip in the water, roll the Lantern, and so on 4-5 times, until the glutinous rice flour can completely wrap the filling, and use a toothpick to prick a hole in each Lantern;
The fifth step, add oil to the pot, heat the oil, almost 50% hot, put in the Lantern frying, slowly fry the Lantern golden brown, until the surface appears small bubbles, it means that it is OK.
Xiaobian summary: it is about to be the fifteenth day of the first month, we must be indispensable on the day of the traditional customs, whether it is to eat lantern or tangyuan can be, my family used to choose to buy outside, but then since learning the method, it is always done by yourself, after all, the lantern they do is much stronger than buying outside, the lantern filling is rich and diverse, we can choose according to personal preferences, personal preferences for a variety of ingredients, so do this assortment, like you can also learn the method by hand.
<h1>Cooking tips:</h1>
1, the filling with butter, lard or salad oil can be, can be replaced by the same amount, the ingredients can be increased or decreased by themselves, remember not to beat too fine, become slightly small particles, more chewy, because the filling added to the oil is relatively soft, so it needs to be put into the refrigerator for a while, to be taken out after the shape;
2, when rolling the Lantern, you need to remember that the filling must be compacted, not loose, otherwise it is easy to spread, each layer of glutinous rice flour needs to be dipped in water, do not soak in water, all wet can be, layer by layer rolling, remember to be uniform and faster, so that the Lantern will roll more uniformly;
3, fry the Lantern, remember not to directly fry, keep in mind a small skill, in the Lantern first to prick some small holes, this is because the glutinous rice noodles themselves are not breathable, the internal filling will melt when fried, so it is easy to burst, and if you prick some small holes, this problem will not occur.
If you think this method of frying lanterns is not bad, welcome to collect it to learn, or share it with more people in need!