Lantern dumpling is a unique snack in Leadshan County, Jiangxi Province, it is made of rice and other raw materials through dipping, grinding, boiling, frying, kneading, steaming and other processes, because the finished product resembles a "lantern", so it is named "lantern dumpling". The "Lantern Dumpling" of Lead Mountain has been handed down since the Jiajing period of the Ming Dynasty and has a history of more than 400 years. Lanterns are also made on the day of the Qingming Dynasty and the winter solstice, with the intention of sacrificing ancestors, and the blessings of the country and the people, and the wind and rain. Today, hundreds of years have passed, and the custom of turning off the lights has been passed down and become the characteristic of Lead Mountain. In addition, foreigners to Lead Mountain, any hotel hotel has prepared such a delicious snack for you.
The following is an introduction to the production technology of lead mountain "lantern dumplings".
Lantern dumpling material preparation
1. Ingredients: rice, shiitake mushrooms, bean sprouts, bamboo shoots, green beans, radish, sweet potato, cuttlefish, dried shrimp, pork.
2. Ingredients: cooking oil, iodized salt, monosodium glutamate, soy sauce, chili pepper, green onion, coriander.
3. Other materials: lime or edible alkali, water.
4. Tools required: grinding (mechanical grinding), bucket, pot, pot, spatula, stove, firewood, steamer, cutting board, kitchen knife, bamboo sieve.
5, material description: the main ingredient in the rice is necessary, other can be determined according to the actual situation, often sometimes can not be bought or due to the relationship between the season, the region, do not have to prepare all, there is pork and other parts can be; the ingredients in the material is also determined by personal preferences, commonly used oil and salt MSG is indispensable.
Second, the lantern dumplings are made of lantern dumplings
<b>1. Take</b> 2 catties of late rice rice. Because the late rice texture is crisp and soft, the taste is better.
2. Wash the rice with water 2-3 times, and at the same time use a small basin to fill it with clean lime water, remove the lime residue, and immerse the rice in the lime water, so that the rice will swell and become soft, which is convenient for grinding rice. The soaking time of rice is 2-3 hours, and the water-soluble vitamins and inorganic salts in rice will be lost for a long time, which is not conducive to nutrient absorption.
3. Take out the soaked rice, the rice will turn yellowish, this is a chemical reaction, is a normal phenomenon. Put the rice on a stone grinding or rice grinding machine, add the right amount of water, and the rice becomes rice milk and dumpling pulp.
4. After washing the pot, light the firewood, put 2 pairs of cooking oil in the pot, when the oil begins to smoke, pour in the steamed paste, put a little salt, and then use the spatula to stir the steamed slurry all the time to prevent the slurry from burning due to being close to the bottom of the pot. After boiling, frying, boiling and other processes, the steamed slurry gradually into a ball, with a spatula to push the raw steamed bread, repeated many times, after ten minutes, at this time, the fire is smaller, the fire should be even, try to put the steamed buns in the pot to roll into a ball, so that on the one hand, the heat is balanced, on the other hand, it is easy to stir.
5. Raw dumplings are put on the cutting board, start to prepare "making dumplings", rub a little cooking oil on the hand, so that the dumplings will not stick to the hands, first knead the dumplings continuously, press tightly, into a sphere; then take out the part and knead it into a cylinder that is, a strip, and pinch the dumplings one by one by hand, each size is like a ping-pong ball or slightly larger.
6. Put a raw bun like the size of a ping-pong ball on the hand and keep kneading, kneading, shaped like a sphere, and then spread out with both hands to hold the bun, thumb on the top, the rest of the fingers are down, the fingers while rotating the bun while continuously pressing hard, after molding the shape is like the lamp of the old times, the outside is hemispherical, the middle is empty, the others are done in the same way, and then placed on the bamboo sieve to cool.
Lantern dumplings make lantern dumpling fillings
<b>1.</b> Wash the fillings, sort and chop them with a kitchen knife, and start the fire in the stove, put fresh pork and boil the oil.
2. Put the sorted and chopped filling into the pot and fry it, and add lard, salt, soy sauce and monosodium glutamate when frying. When putting the filling, generally put the radish, green beans, etc., and then put the shrimp, cuttlefish, due to the different needs of the heat, and the order of frying is also different, and then stirred together, so that they are fried at the same time, put up, put in the basin.
Lantern steaming lantern steaming process
<b>1.</b> Wash the pot, pour in water, put the steamer in the pot, the steamer can also be replaced by other bamboo products. First of all, put the lantern dumplings on the steamer basket one by one, and then fill the cooked filling spoon by spoon, when the first layer of the lamp dumplings is filled with filling, you can also put the dumplings in the gap, so that a pot can probably steam 2-3 layers of lantern dumplings.
2. Cover the pot lid, in order to prevent the heat from dissipating, often use a wet cloth around the edge of the pot. When you start steaming, the heat can be very large, pay attention to the steam steam steam, the following water should be appropriate, do not touch the skin, after about 15-20 minutes, you can open the lid of the pot, taste how it tastes, not cooked on the add a fire, cooked lamp dumplings are fresh and tender, slightly yellowish.
Lantern dumplings taste lantern dumplings
After the lamp is cooked, it is generally clamped up with chopsticks one by one and placed in a bowl, if you use a spoon, the filling will be scooped unevenly and unsightly.
In front of the lantern buns, top the dumplings in the bowl with pork fat, soy sauce, etc., and you can also add dried chili peppers, green onions and other condiments.