2 pictures
"There is one of the most important ingredients in the authentic Ningbo tangyuan filling, that is raw pork plate oil, which is raw, but it is liquid after cooking. The memory of Ningbo tangyuan comes from the hands of grandma, when the refrigerator was not much when I was a child, my grandmother took out a square piece of gray-white lard sesame filling from the refrigerator, and after grinding glutinous rice flour dough with good water, she pulled a small ball in the middle and pressed a hole with her thumb, cut the square filling into small squares and added it to the hole to close the mouth. At that time, it was very strange that this gray and white filling became a black and black oil shiny sweet and fragrant flavor after a bite, and at that time, Grandma's Ningbo tangyuan was generally wrapped in a relatively large one, so I liked it very much but generally could only eat four. Now this tangyuan is based on its own taste, such as sesame powder put a little more, sugar as little as possible, glutinous rice is also made of pumpkin and dough, the size is also made smaller, the same is the strong aroma of the honey oil, and every time you eat the delicious childhood and family nostalgia. ”
200 g <b>of lard (raw).</b>
<b>Black sesame powder</b> 270 g
110 g <b>of cotton sugar</b>
<b>Water ground glutinous rice flour</b> to taste
<b>Pumpkin puree</b> to taste
Sweet taste
Cooking process
Hours take
Simple difficulty
1
The legendary pork plate oil looks like this. I bought half of the smaller piece, picked out the good ones, and boiled the oil slightly worse.
2
Remove the fascia from the plate oil and remove as much as possible on both sides.
3
The selected plate oil can be cut into small pieces. I didn't cut it, it wasn't a big problem.
4
Black sesame seeds are washed and fried in advance and beaten with a blender as fine as possible, and the plate oil, black sesame powder, and cotton sugar are added together with disposable gloves and kneaded.
5
The process of kneading is relatively dark, but the fragrance is overflowing, ha ~ ~ ~
6
Knead the even filling in the freeze for a while and wait for it to be slightly hard, then take out the whole cube for cryopreservation, and the next time you use it, you can slightly warm it into a small square and a small square of the package. I was in a hurry to wrap it without freezing and used it directly.
7
The pumpkin is steamed beforehand and the pumpkin puree is poured into the glutinous rice flour while it is hot.
8
and form a soft and hard dough. Be sure to cover with a damp cloth.
9
Take a small dose and form it into a small bowl.
10
Wrap in sesame filling.
11
Close and knead again.
12
All are frozen.
13
When boiling, add the rice balls after boiling, boil again and cook over low heat, and light cold water three times in the middle.
14
Until the dumplings float and cook for a while.
15
Sprinkle some dried osmanthus flowers in the soup.
Tips:
1, use cotton white sugar or their own beaten powdered sugar, do not use granulated sugar.
2, the fascia of the plate oil as clean as possible.
3: If the dough is easy to crack during the wrapping process, you can take a small piece and boil it in boiling water and knead it with the rest of the dough.
4, the amount of this filling is slightly larger, you can halve.
Kitchen utensils used: food conditioner, cooking pan, wok
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