Lantern is one of the traditional Chinese snacks and belongs to the Lantern Festival festival food customs. The lantern method is based on the filling, first mixing the filling, and then spreading it into large round slices, drying it and then cutting it into cubes smaller than table tennis balls. Then put the stuffing into a machine like a large sieve, pour the rice noodles, "sift" up, and as the filling hits each other, the rice stains the surface of the filling and becomes a ball, which becomes the Lantern. The northern "roll" Lantern and the southern "wrap" tangyuan are two different foods in terms of practice and taste.
Roll the Lantern
Lantern Preparation:
There are many ways to eat the Lantern, which can be boiled, fried, fried, steamed and so on. Solid small Lantern if added wine, sugar, osmanthus cooking, unique flavor, suitable for supplementation. Lantern is a round food made of glutinous rice flour, which can be divided into two types: solid and filling. The stuffed ones are sweet and salty. Sweet fillings generally include lard bean paste, sugar sesame seeds, osmanthus assortment, date paste, nuts, hemp paste, almonds, white fruits, hawthorn, etc.; salty fillings generally include diced fresh meat, diced ham, dried shrimp and so on. The lantern filled with mustard, green onion, garlic, leek and ginger is called "Five Flavor Lantern", which means industrious, long-lasting and upward.
Walnut Cheese Lantern:
Lantern Festival
Ingredients: 150 grams of dried walnut kernels, 50 grams of rice, 150 grams of rice noodles, 100 grams of hemp seeds, 50 grams of dates, a little flour, osmanthus flowers.
method:
1. Put the sugar into the bowl, add osmanthus flowers, hemp seeds, a little flour, then add a little boiling water and mix well, put it on the case, use a knife to make a 1.5-minute thick slice, and cut it into 1.5-minute square cubes, that is, the Lantern filling.
2. Put the rice noodles into the dustpan. Put the Lantern filling in a colander, soak it in cool water, pour it into the dustpan, shake it with both hands, so that the tangyuan filling is covered with rice noodles, 3 times in a row, that is, the tangyuan. Cook for about 10 minutes, rinse and cook.
3. Wash the walnut kernels twice with boiling water, peel off the skin and chop, wash the dates and soak in cool water for 12 hours.
4. Put the rice, walnut kernels and jujube meat in a bowl, add 200 grams of water and mix well, grind it once with a small grind to become a fine pulp.
5. Clean spoon to open the water, put in the sugar, on the fire to see the opening, skim off the foam, quickly put the walnut kernel pulp down, stir well into a porridge, until cooked, put in a bowl, the cooked tangyuan fished in.
Pulling Silk Lantern:
Pulling silk Lantern
Ingredients: 300 grams of glutinous rice flour, 300 grams of cotton sugar, 25 grams of pork plate oil, green and red silk, osmanthus flowers, melon seeds, sesame seeds, 50 grams of sugar thinner, 50 grams of cooked noodles, 750 grams of peanut oil (actual consumption of 100 grams).
1. Finely chop the green and red shreds with lard, 150 grams of sugar, osmanthus flowers, cooked noodles, syrup, melon seeds and other ingredients and form a crystal filling.
2. Smash the good stuffing into 3 mm thick slices, cut into 3 mm square cubes, dip in water and put the glutinous rice flour with a dustpan to shake, repeat 3 times to become a lantern.
3. Pour peanut oil into the stir-fry spoon, burn until six or seven ripe, go down to the Lantern and use chopsticks to open, float and use a colander to scoop up, use a small spoon to pat the opening.
4. Put the stir-fry spoon on the fire, pour a little water, add 150 grams of sugar, fry until golden brown, put down the Lantern, remove the spoon from the fire, sprinkle with green and red silk, sesame seeds, etc.
I wish you all peace and health during the Lantern Festival! Like the retweets, follow, thank you!