The practice of red bean yuanxiao
Lantern Festival is also called off-year. It won't end until the Lantern Festival, so you can pretend that you are still on holiday. Nanjing people are not used to going out to eat and drink on the Lantern Festival. There are many ways to make this kind of white ball, and there are many flavors. Lantern Festival, Red Bean Lantern Festival, Fermented Lantern Festival, Dumpling Lantern Festival ... Small things, big fun. Many people think that Yuanxiao and Tangyuan are the same thing, but they are called differently in North and South.
Gourmet Xixi has some views on the difference between Yuanxiao and Tangyuan. "The difference between Yuanxiao and Tangyuan in Nanjing is not obvious, but foodies know that there are still differences, mainly in practice and taste." Yuanxiao is made on the basis of stuffing. First, mix the fillings, stir them evenly, dilute and stack them, and then cut them into small squares. Finally, put the dry stuffing into a sieve container, pour the rice flour and roll it back and forth. Layer after layer, it becomes Yuanxiao, which tastes a little rough, but it tastes good. "It's like the old lady in the Confucius Temple making Yuanxiao." Xixi said.
"And rubbing jiaozi, like Bao jiaozi, uses glutinous rice flour to add water and noodles to make dumpling wrappers, and then prepares stuffing. The filling is semi-liquid, easy to wrap in the skin and will flow out after cooking. The surface of jiaozi is smooth and shiny, like the dragon and phoenix jiaozi sold in the supermarket, which is a good example. Eating in your mouth makes your skin slippery. " People in Nanjing love to eat Yuanxiao and Tangyuan. Generally, they buy more dumplings in the supermarket, and everyone eats a form, which is a symbol of family affection-reunion with their families.
Yuanxiao is a traditional food of Han nationality. The practice of Yuanxiao is mainly stuffing, which is mixed first, then spread into large round pieces, cooled and cut into squares smaller than table tennis. Then put the stuffing into a machine like a big sieve, pour the rice flour on it and "sieve" it. As the fillings collide with each other, the rice sticks to the surface of the fillings and becomes spherical, which becomes Yuanxiao.
When it comes to making Lantern Festival, many people may have their own methods. But when it comes to how to make Yuanxiao, I think it's best to count the red bean Yuanxiao. Red bean Yuanxiao is fragrant and smooth, especially red bean, which is soft and delicious and absolutely perfect dessert. The following is an introduction to the practice of Chidou Yuanxiao for your reference.
Chidou yuanxiao
The practice of red bean yuanxiao:
Ingredients: a packet of small round seeds and a proper amount of red beans.
1, beans are best soaked for 6 or 7 hours, and they are easier to boil after soaking. Add enough water to the soaked beans (if you eat at home, put 1 liter of water; In business, a catty of beans is 5 liters or more of water, depending on how many things you need and how many finished products you want to make.
2. After the fire is boiled, turn to low heat and cook until all the beans bloom and the beans are crisp and rotten. Don't overcook, or the beans and skins will be completely separated, and both skins will affect the taste.
3, add sugar to taste, add osmanthus, turn the fire into Yuanxiao, stir with a spoon to prevent sticking to the pot, cook until Yuanxiao floats completely, add a little cold water and continue stirring. When the Lantern Festival floats again, turn to medium heat, pour in the lotus root starch mixed with cold water in advance, and stir while pouring. Lotus root starch is easy to agglomerate and stick to the bottom of the pot after being poured in.
When lotus root starch is poured in, the soup will begin to thicken. After stirring a few times, turn off the heat, add water to the red beans and make thick bean porridge. Boil another pot of water, add a small round after the water is boiled, and cook until it floats; Take out the cooked jiaozi and put it into bean porridge, continue to cook for a few minutes, and add brown sugar to taste.
Method for making delicious red bean yuanxiao
Practice 2 of Red Bean Lantern Festival:
Raw materials: 5000g glutinous rice flour, 0/500g sugar1250g cooked flour1250g red bean paste, 500g big oil. ?
Exercise:
1. Mix sugar with big oil, red bean paste and1000g cooked flour.
2. Add 250 grams of cooked flour and water to make paste, add stuffing, knead well, pat tightly with a knife, and cut into 400 grams of stuffing for later use.
3. Put the glutinous rice flour into the basket, soak the stuffing, pour it into the glutinous rice flour, and roll it for 6-8 times.
4. Add water to the pot and bring it to a boil. Add Yuanxiao, push the bottom with a spoon and boil until Yuanxiao floats.
The above specifically introduces the practice of Chidou Yuanxiao. If you like to eat red bean dumplings, then take a look at the above practice. I believe that through the introduction of the above practices, you will learn the practice of Chidou Yuanxiao as soon as possible. However, experts warned that although Chidou Yuanxiao tastes good, eating more is not good for your health.
Key points of making red bean jiaozi
Key points of making red bean jiaozi;
Authentic red bean jiaozi must be cooked with lotus root starch. If there is no lotus root starch, you can not add it, or you can use glutinous rice flour instead. The brewing method is the same, but the taste will be slightly worse. Soak red beans in water for 30 minutes to facilitate cooking. After cooking, mash it with a sugar blender. After the red bean paste is cooked, put it into Yuanxiao for cooking, turn off the fire, add wine when the temperature drops slightly, and finally pour in osmanthus honey.