Year after year, the blink of an eye to the winter solstice, the winter solstice is a very important festival of the year, in the south means that the winter of the year begins to come, the real cold will also come, but also the beginning of the small year, known as the "winter solstice as big as the year". In Ningbo, the winter solstice festival not only has to go to bed early, "sleepy winter solstice night", that is, to go to bed early on the night of the 21st, that night is the longest night of the year. There are also special local delicacies on the day of the winter solstice, such as tangyuan, sweet potato rice cake, "soup fruit" made of glutinous rice flour, everything is round, warm, sweet glutinous, in the morning when the adults at home serve these winter solstices to eat, the mouth will also say some auspicious words, such as "eating rice cakes New Year's High", "Eating Tangguo Jianjian", even now, every winter solstice night, we will still make some special snacks, although each family has different preferences, but the rice cake Tangyuan always has to eat a little.
The previous year's cocoa introduced is tangyuan, last year was sweet potato soup fruit, this year let's change a pattern, just make meat dumplings! It is estimated that many northerners have only eaten sweet tangyuan, in addition to the traditional sesame filling, tangyuan also has bean paste filling, egg yolk quicksand filling, fruit filling, but in fact, in the south, many people still like to eat meat dumplings, when mixing meat filling, add some soy sauce and sesame oil, hit a little water, bite open the soft glutinous rice skin, there will be hot broth juice flowing out, or very delicious. Just like Shanghainese love to eat meat mooncakes, many northerners will find it incredible, right? Today we will try the meat stuffed dumplings and learn that tomorrow morning we can wrap them up and give them to the family.
[Fresh meat dumplings]
Ingredients: 200 g glutinous rice flour, 150 g pork (about 30 pieces)
Accessories: 2 shallots, 3 slices of ginger, 1/2 teaspoon of salt, 10 g of soy sauce, 5 g of sesame sesame oil
Steps: 1, ingredients, Ningbo soup dumplings are actually glutinous rice noodles, tangyuan Ningbo dialect is called soup dumplings.
2: Cut the green onion into sections, slice the ginger, and soak in water to form green onion and ginger water. Glutinous rice flour weighs 200 grams, which can make about 25-30 tangyuan.
3, glutinous rice flour added to the cold water 150 grams, you can first add most of the water, the last small part of the water according to the degree of dry and wet of the powder dough a small amount of small amounts of addition, kneaded into a powder ball can be, compared to kneading the dough, the powder ball is much easier, the time required is also less, as long as the degree of dry and wet can be, pinch them into a ball can be.
4: Cover the powder with a clean damp cloth to keep the powder moist. If it is too dry, get a little water in your hand and rub it a few more times to make it soft.
5: Let's process the minced meat, and the pork is first finely chopped and chopped into minced meat.
6: Season with salt, soy sauce and sesame oil
7: Add green onion and water in a small amount of time to stir the pulp in one direction, and the meat filling is ready for later.
8, grab a piece of powder, rub into long strips, one by one picked into small pieces on the board, the board is covered with a layer of plastic wrap to prevent sticking.
9, take a piece of powder, pinch into a small bowl, the right index finger pressed in the middle, the left hand to turn the powder ball up, you can form. Take the right amount of meat stuffing and put it inside, pinch together at the opening, and then rub it into a round ball, rub it with a light hand, don't press it to the middle, and it will be flat when you press it.
10. Make the broth balls one by one.
11, boil half a pot of water, wait for the water to boil, put the tangyuan one by one into, for the bottom of the anti-stick pan, you can also put it in a colander, blanch it first, and then slide into the pot.
12, after the high heat boiled, change to medium heat to cook, during which you can add 1-2 times of cold water, and when the tangyuan are floating up, and the volume is slightly increased, you can put it in the bowl and serve.
You can add some green onions to the dumplings. Many people don't like to eat the sweetness of lard dumplings, and they love such meat dumplings more, what about you?