Lantern Festival is coming soon, white fat white fat tangyuan is not tempting many people ah, baking Jun has not waited for tomorrow, decided to buy a pack tonight to eat.
However, the company's salty colleagues are distressed that the north can not buy salty tangyuan, I think many people have this kind of distress: the taste of the supermarket is single, can not buy their favorite tangyuan.
So it is better to make it yourself, try today's baking Jun brought 5 kinds of tangyuan filling methods, there are sweet and salty, there are meat and vegetarian, the ingredients are simple, easy to get started, this Lantern Festival will eat their own wrapped tangyuan bar
<h1>Black sesame filling</h1>
【Ingredients】
Cooked black sesame seeds 180 g Sugar 100 g Solid lard 100 g
【Directions】
1. Weigh the cooked black sesame seeds well, add white sugar and mix well
2. Pour all into a blender and whisk into a fine powder
3. Add solid lard, knead the lard and sesame powder evenly, then put it in the refrigerator and freeze for 10 minutes, if you eat it every other day, you can also refrigerate it overnight
4. When you use it, take it out and weigh it and rub it into a ball to wrap it
<h1>Peanut filling</h1>
Peanuts 150 g Caster sugar 80 g Butter 90 g (lard is also available)
1. Stir-fry the peanuts with a slight yellow, gently rub to remove the red coat.
2. Put peanuts and sugar into the blender and whisk into a powder, like granular feeling can be whisked a little lighter,
3. Melt the butter, pour into the peanuts, mix well, and put in the refrigerator freezer for half an hour
4. When using it, take out the peanut filling and rub the peanut filling into small balls, each about 6 grams
<h1>Hawthorn filling</h1>
Hawthorn 200 g White sugar 40 g
1. Remove the hawthorn, cut into small pieces and put them in boiling water and cook for 10 minutes, then drain and drain
2. Pour into the blender and beat it into the puree, if you want the hawthorn filling to be delicate, you can use a sieve to sift the hawthorn mud
3. Hawthorn puree and white sugar poured into a non-stick pot and stir-fried non-stop, stir-fry until thick, if too thin can add the right amount of starch
4. After frying, put it into a framed flower bag, cut a small mouth and squeeze the hawthorn balls into the plate, put it in the refrigerator and freeze it
<h1>Shiitake mushroom sausage filling</h1>
3 dried shiitake mushrooms 30 grams of bacon 10 grams of dried shrimp 2 horseshoe 2 salt appropriate amount of oil appropriate amount of shallots
1. Soak dried shiitake mushrooms and dried shrimp until soft
2. Chop the bacon, horseshoe, shiitake mushrooms and dried shrimp separately, and cut the coriander into sections
3. Heat the oil in a pan, sauté the bacon, shiitake mushrooms and dried shrimp first, then add the horseshoe and stir-fry together to set aside
4. Add the right amount of salt, sugar and soy sauce to taste, stir-fry well
<h1>Pork winter shoot filling</h1>
Winter shoots 200 dried tofu 500 g Pork 150 g
1. Cut the pork into small pieces and put it into a container, and chop the winter bamboo shoots and tofu
2. Add salt, sugar, soy sauce, wine, green onion and stir the pork inside
3. Finally, add tofu and winter shoots and stir well
Finally, here are some tips:
1. If you want to eat tangyuan in addition to the filling, the choice of glutinous rice flour is also particularly important, I often use Xinliang water mill glutinous rice flour, compared to other made tangyuan more smooth
2. Don't blindly make white tangyuan, occasionally add some fruit and vegetable powder or edible coloring, change the color or shape, not only children, adults will also like it
3. Tangyuan can't be eaten, and there are many ways to eat, such as fried tangyuan or making glutinous rice fins are good choices #Lantern Festival #
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