The 15th Lantern Festival of the first month teaches you to make wine-stuffed tangyuan, sweet, soft and nutritious, healthier than milk tea
Today is the Lantern Festival on the fifteenth day of the first month. In the dispute between the "hegemonic" status of tangyuan and dumplings, the advantages of tangyuan should be more obvious. However, supermarkets sell all kinds of stuffed dumplings, for example, sesame dumplings, which are the most common, and then there are peanut dumplings, broth balls, and vegetable dumplings. It is estimated that everyone is tired of eating it, today I will teach you a kind of wine stuffed poached egg solid tangyuan, it is estimated that many people have not eaten.
I often hear people say that glutinous rice flour is not easy to digest, but I think it should be okay to eat it in moderation. Glutinous rice flour is actually very good for the body. Eating some glutinous rice in moderation can strengthen the spleen and improve the qi, which is very good for people with weak qi, and it can also replenish the qi. Wine also has the effect of replenishing qi and vitality, invigorating blood, the taste of wine is very good, and female friends must be particularly fond of eating. Needless to say, the benefits of poached eggs are rich in protein fats and trace elements, and more importantly, the taste is good. Goji berries, not to mention, are well-known medicinal and food dual-use foods, which can benefit the eyesight, nourish the liver and kidneys, and are also very good for vision. If you think about it, hungry to come to such a large bowl of hot wine stuffed poached egg dumplings, sweet and delicious, soft and moderate, than drinking that thirty or forty yuan a cup of milk tea, isn't it much healthier?
Stuffed poached egg dumplings
Ingredients: 200 grams of glutinous rice flour, 200 grams of sake brew, 1 egg, 10 goji berries
Preparation steps:
1, take a large bowl into the glutinous rice flour, add the appropriate amount of water to adjust to a semi-dry and semi-wet state, and then pinch it into a strip by hand, and then take a uniform small agent, rub it into a round ball by hand for later.
2, boil the water in the pot, boil the rice balls until floating, then turn off the heat along the edge of the pot to beat the eggs, after the egg liquid solidifies, slowly cook the egg liquid on low heat until the egg liquid is set, then pour in the amount of wine, open the medium heat and slowly boil, and finally sprinkle the goji berries and cook for two minutes, you can start to enjoy.
【Tips for stuffing poached egg dumplings with sake】
1, the key to the wine brewing solid tangyuan is that the preparation of this glutinous rice flour, can not be too dry or too thin, too dry then glutinous rice flour is loose, too thin, this glutinous rice flour can be cut into strips, can also be kneaded into a circle, but it is not easy to form and put for a while on the crooked or not round, and then cooked out, too soft taste is not delicious, so I generally like half dry and semi-wet glutinous rice flour pinched together, relatively easy to form, but also easy to rub into a circle, put there for a long time will not be deformed, After cooking, it has a slightly more QQ taste, which is more delicious.
2, some people say that this solid rice ball is relatively easy to crack, it is estimated that this glutinous rice flour is too dry. Some places are more exquisite, he is the kind of porridge cooked very thick porridge added to the glutinous rice flour, and then add water to adjust well, so that the solid rice balls that are rubbed out are said to look better, but I am troublesome, directly adjust the glutinous rice flour to a semi-dry and semi-wet state.
3, boiling poached eggs in fact, this is also a bit of a skill, boiling tangyuan is good to say that the water is boiled to put the tangyuan down to cook on the line. But this poached egg is actually a little difficult, poached eggs I generally wait for the water to boil and then turn off the fire, put the egg along the side of the pot into it, because the water is open, the egg liquid will slowly form in the water, you can open the small fire at this time, do not let the water roll, let the small fire slowly boil, warm water to boil the poached egg, and then it is easy to form, after molding do not rush to turn, the fire is slowly gradually increased, and then add wine to cook together, the beautiful poached egg is cooked.
4, wine stuffed poached egg dumplings in this wine is also very critical, everyone in order to a class in order to save trouble map will go to the supermarket to buy that kind of boxed wine, that kind of general shelf life is several months. But I think it's hard to buy that kind of sake, either it's too light, or it's a little sour, and the fermentation time is too long. I usually go to the wet market and buy the kind of wine that someone else has made. I estimate that he will sell out in 10 days and half a month at most, why? So big an altar, if he doesn't eat well, no one buys it, and no one buys it when it becomes sour after fermentation time.
Therefore, I think that the kind of sake that should be sold in the wet market should taste good. But I think the price of this amount of wine is indeed getting more and more expensive, from a few years ago, 5 yuan a pound, and then rose to the current 9 yuan a pound, the price almost doubled, right? But who can't make it delicious? Aren't we foodies just a mouthful? If you are expensive, you can be more expensive.
5. Solid tangyuan is estimated to be more difficult to digest than the black sesame dumpling with filling, because it is all glutinous rice flour? It's definitely harder to digest, so you still can't eat too much when eating. And there is a saying called the original soup original food, I generally eat tangyuan will drink a bowl of soup boiled tangyuan, just like everyone eats dumplings and drinks dumpling soup, as if this can promote digestion, anyway, eat it properly, right? Too late, right?
The main points of the wine stuffed poached egg dumplings are these, and it seems simple to do well or a little skilled. Black sesame seeds and other tangyuan are tired of eating, or other tangyuan are tired of eating, and when you want to change the taste, you can try this tangyuan.
Thank you for watching, I am a lotus chef, every day will update the food from time to time, there are interested friends can pay attention to or leave a message, I hope to have the honor to communicate and discuss food with you. Some of the pictures come from the network, if there is infringement, please contact Xiaobian to delete, thank you!