Soft glutinous "Ningbo Lard Soup Dumplings"

Practice steps

1: Remove the oil coating and break into small pieces, and beat the cooked sesame seeds into sesame powder. Note that don't use boiled lard, it's not a taste at all.

2, according to the ratio of 1:2:3 sesame powder, pork plate oil and sugar by hand forcefully kneaded together, if you feel sweet, you can put less sugar in an appropriate amount.

3, with warm water to adjust the glutinous rice flour, the filling into small pieces into the wrapped, into a soup ball, note, Ningbo soup ball should not be too large, just thumb and index finger circle up and then smaller can be.

4, put water in the pot to boil, pour the soup balls in, float up and add water once, boil and fish out, the soup can be added to the appropriate amount of sugar or sugar osmanthus flowers.

Mood story

In Shanghai, local soup dumplings are far less famous than Ningbo soup dumplings. This is probably because the local soup dumplings are not suitable for Shanghainese to pursue a delicate and delicate food culture. Compared with the two, Ningbo tangtang looks petite and exquisite, like a woman wearing a cheongsam; while the local soup dumplings are each larger than ping-pong balls, several times larger than Ningbo tangtuan, like a man of Wei'an. Qin Skinny Gull who wrote "Begonias" is a Jiading person, glutinous rice is difficult to digest, he was ignorant when he was young, he ate a big soup dumpling and ate stomach pain, anxious grandparents, never did this kind of soup dumpling, he had to secretly go to the next door to eat, and what he ate was Ningbo soup dumpling. I grew up living with my grandfather and grandmother, a native of Ningbo, who has been in charge of housekeeping all her life, has unique experience in cooking, and the seven or eight mouths of the family are moist and picky by her. New Year's Day, when she is busiest, in addition to slaughtering chickens and fish to cook meat, another important job is to make soup dumplings. Making soup dumplings is like writing an article that requires a lot of complicated preliminary work. The filling is only made of one kind, and my grandfather will buy the best pork plate oil and carefully peel off the oil coat to leave the white as jade grease. Black sesame seeds stir-fried aromatic, and sugar together with stone grinding into a very fine powder, this mixture of sesame and sugar Shanghai people called black puff pastry, sugar must be ground fine, directly with granulated sugar or cotton sugar to fully affect the taste. At this time, my grandfather would knead the lard and the black puff pastry together to make a lard sesame filling (note that the lard cannot be boiled, it must be kneaded directly, and the taste and aroma of the boiled lard are completely different). For the powder, the grandmother's attitude is serious and strict, she thinks that the dry powder milled by the machine is poorly viscous and not sticky enough, and it should be excluded. If any neighbor actually made soup dumplings with this powder, my grandmother would look disdainful and think that it was depraved. So a few days before the New Year, the glutinous rice was washed and soaked in water for a day, and my grandfather began to grind the powder, which was a time-consuming and tiring labor, and the patient donkey pulling and grinding still had to cover the eyes to prevent it from deserting, let alone people? Grandfather grinding glutinous rice flour is very careful, a circle only add half a spoon of water half a spoon of rice, said that the glutinous rice flour grinded in this way is delicate. Waking up in the middle of the night, in the dim light, looking at the figure of the grandfather lying down together, the bittersweet children can also feel the hardships of labor. When it comes to really making soup balls, it is actually very easy, first rub the lard filling into small projectiles, and then twist a small ball of powder to wrap it, the grandmother's rough hands will be very dexterous at this time, and a delicate and transparent small soup ball, like the face of the bride, the trick of the puff puff appears. A bowl of cooked Ningbo soup dumplings on the top, impatient to bite a bite, the taste step by step, step by step, step by step, up the ladder, first is the crystal and sticky of glutinous rice, and then full of honey and sweetness, a long time there is still a lingering fragrance, eat it in the winter of the frost, people to the poor and old are easy to feel happy, what is joy? That's it. Of course, the handmade may not be good, I do not dare to understand the local soup dumplings, large and not to say, but also thick as Wen Dan, chewed in the mouth of the wooden wood, 4 down, the stomach is full, no taste, it is really not as good as the frozen soup dumplings. Now supermarkets buy ready-made soup dumplings, but parents never buy them, because the things produced by the group are always not as exquisite and delicious as those made by themselves. Now that my grandmother is in her nineties, her hands and feet have been unable to move neatly due to a stroke, and a person who has worked all his life has finally suffered from this deformity, and I really don't know what people think. I haven't eaten my grandmother's soup dumplings in over a decade. Although I can make it, but I don't have time to get it, think that our next generation may no longer know what authentic Ningbo soup dumplings are, sorry!