At first, grandma rolled up her sleeves, enlarged half a basin of glutinous rice flour in the basin, and then poured boiling water into the flour. Then, she rubbed the washed flour with her hands and the flour that had not washed into the water. Because the water is too hot, the powder washed into the water becomes very hot. Grandma rubs her hands out from time to time, throws them on the washbasin, or rubs them on a cold towel, as if to remove the heat from her hands, and then continues to rub them. Those big hands kept rubbing up and down, left and right on the glutinous rice flour, as if dancing, which was great. In a short time, the powder was tightly United and turned into a pile of glutinous rice. I think it's quite good, and grandma continues to rub it. At this time, the powder may not be hot, so grandma won't cut it, but because of the strong rubbing, my face is sweating. I asked my grandmother, "Why are you rubbing it? Has it been glued? " Grandma smiled and said, "No, it's not very tight. When you rub jiaozi, they become loose. Besides, if you don't keep rubbing them, they will be made into jiaozi. They are thick to eat, not slippery to chew and not delicious. " "When will it be ready?" I am curious. "Wait until the rice balls are too tough to be separated." I don't know what it's like to have tenacity. I want to try. Grandma said that my strength is small and my dough is big, so I can't knead it. She will be all right soon. I might as well wash my hands and help her rub jiaozi.
After washing, grandma divided the kneaded dough into pieces. Grandma first pinched a small dough into the bowl with her thumb, feeling like she was pinching plasticine. Then put a spoonful of bean paste in the "bowl", then wrap the bean paste bit by bit with the flour dough next to it until it is completely wrapped, and finally wrap jiaozi with the palms of both hands. Well, a lovely dumpling was made in grandma's hand. Looking at grandma's relaxed appearance, my hands itch. Before Grandma could speak, I couldn't help but grab a jiaozi and pinch a "bowl" like Grandma. I want to squeeze plasticine, which is my best. Soon, the bowl was shaped, and then I put the bean paste in it and began to wrap it. I wrapped it carefully bit by bit, but I don't know why my jiaozi is not big enough. So I can't wrap it, so I have to remove a little bean paste and wrap it. It was barely wrapped this time, and there was only a little powder in the last place. I don't care, just wrap it up. Then I started rubbing around, but it's okay not to rub. When I was kneading, the bean paste mouth suddenly broke and the bean paste was squeezed out. I took another piece of powder to make it up. Unexpectedly, the piece of dough that was made up refused to stick to the original flour and deliberately bullied me. When you rub it, you will be separated. Rub it here and there. By this time, grandma had made dozens of them, and I didn't finish any of them. After another failure, I said angrily, "I don't want to do it", and then threw the dumplings in my hand into the washbasin. "Don't worry, take this slowly. I studied for several days when I was a child. " Grandma said while doing it, hey, I'm a hothead. Looking at grandma doing so well, I really envy her.
In the evening, the glutinous rice dumplings were steamed. I tasted one. Wow, it's smooth and sweet, refreshing and delicious. I told my grandma: Next time, I must learn to package jiaozi.
2. At the end of the composition of delicious dumplings, warm water and boiled water are ok, as long as it is not too hot.
Glutinous rice flour is good, as long as it can be made into jiaozi, and it doesn't have to be kneaded like steamed bread. The taste of glutinous rice dumplings is closely related to the way glutinous rice flour is made. The glutinous rice flour bought with water mill is not delicious.
Don't make it too soft, or it will burn easily. Almost like steamed bread. If the glutinous rice balls are not heavy, they can be left for a period of time after the dough is stirred, so that the glutinous rice noodles will become softer and taste better. But be careful not to take too long, it will be sour.
The method of making dumplings is very simple, that is, take a small dough and knead it into a circle. If you want to put it in, fill it with bread and round it.
I am a student in grade six now. In the process of growing up, many interesting things happened, among which I can't forget that my mother and I made dumplings together on Women's Day on March 8.
That was March 8 last year. I finished my homework early and helped my mother cook as usual. I found my mother cooking my favorite glutinous rice balls. I jumped for joy. Great! I quickly put on my apron, rolled up my sleeves and began to work eagerly.
I first put the egg white on my hand, and then grabbed the glutinous rice with my fingers, but the glutinous rice always slipped from my hand, as if to escape, and I was worried to death! I gently knead glutinous rice with both hands alternately to make balls. I used all the skills I learned in clay sculpture class. However, the balls made by my mother are as big and round as table tennis. My meatballs are small and flat, and I cry very sadly.
My mother comforted me and said, "Don't worry, just use your heart. Remember, practice makes perfect. " Mother said, while seriously demonstrating.
I saw her holding a mass of glutinous rice in one hand and pinching her hands alternately. After rubbing for dozens of times, a small ball came out, and then the glutinous rice was gently rounded into a smooth and round ball with the palms of both hands, and finally it was gently placed in a flat chassis. I carefully observed my mother's every move over and over again, pondered carefully, and slowly found the trick.
It turns out that the strength of the hand is very important, and it needs patient kneading and softening to achieve the correct effect. I made it! Clouds of messy glutinous rice were slowly turned into beautiful table tennis by my "magician".
When the meatballs are fried, they turn into golden lion heads, which makes people drool. Eating this crispy meatball at night, I understand a truth that my mother often tells me: nothing is difficult in the world, nothing is impossible to a willing mind.
Through this, I not only learned how to make meatballs, but also constantly reminded me to be patient in everything. This is really something I will never forget in my life.
4. Make a composition of dumplings and play with lanterns.
Today is a traditional festival in China-Lantern Festival. On this day, people will set off fireworks, like solve riddles on the lanterns, celebrate the Lantern Festival, get together with their families and celebrate festivals. My family is no exception. No, my mother and I are preparing to make Yuanxiao.
This year's Lantern Festival is a little different from previous years. My mother and I wrapped sweet and delicious chocolate jiaozi. First, we use warm water to make dough. At first, I didn't know how to mix flour with warm water, so I wasted a lot of flour. After mixing the dough, pull the dough into the same size dosage form for use, then chop the chocolate, flatten the dosage form, directly wrap the chocolate in the middle, or add snacks such as raisins. When I closed the mouth of glutinous rice balls, I accidentally broke a big hole in my stomach like August pomegranate, so I quickly took a little dough to "mend the wound". After learning the last lesson, my movements are much more flexible. In a short time, my mother and I wrapped jiaozi and "threw" them into the pot to cook. Ten minutes later, when jiaozi was ripe, I watched my mother scoop up jiaozi, hoping to swallow all the jiaozi in the pot. When jiaozi served it, I quickly ate one, which was sweet and delicious. I closed my eyes and enjoyed it quietly, and the sweet taste slowly flowed into my heart.
After eating dumplings, my mother and I went to the street to eat "lanterns", which was our first stop.
This is Xinhua Bookstore, where solve riddles on the lanterns is being held. The person who guessed correctly was ecstatic, with an excited smile on his face and mumbling that he had won the prize. The person who didn't guess correctly looked around in frustration, hoping to find the answer. I read the riddle and suddenly felt that my head was too big to guess any one! I have to leave Xinhua Bookstore with regret.
Our next stop is Longchuan Square. When we came to Longchuan Square, we saw a sea of people. Everyone's face is full of happy smiles, some set off fireworks, some carry their own lights, such as fresh and elegant lotus lanterns, tiger lanterns, naughty and lovely rabbit lanterns ... I carry a lovely frog lantern, which is made of paper and green all over. Very interesting! In addition to carrying lanterns, more people do the same thing-put lanterns of Kongming, which fly into the distance like winged elves, very beautiful! We were also infected by this atmosphere, so we bought a purple Kongming lantern, took it out, took out the fuel, carefully "waited" for it, fixed it, lit it, and then we could fly it. Watching the lanterns fly farther and farther, I silently made a wish in my heart, hoping that the motherland would be prosperous.
In the evening, I saw Kongming's lantern in my dream. It flew to our campus and told me, "Your wish has come true, and the motherland will be better!" "
5. 600-word dumplings for composition are grandma's special snacks and my favorite. Once, I saw my grandmother bag jiaozi. I also washed my little hands and wrapped them up like grandma. First of all, I took some good jiaozi, put it in my palm, and rubbed it into a small ball. Then I pinched a nest in the center of the ball, made it look like a small bowl, scooped a spoonful of jiaozi into the "small bowl" and squeezed the "small bowl" together. But I put too much stuffing, which is not suitable for squeezing. Dumpling stuffing is like a little troublemaker. When I squeeze one side, it comes out from there. When I squeeze that side, it comes out from here again. Finally, when I got angry, I squeezed hard, but it turned out to be a "big face." Not discouraged, I took another jiaozi and made another one. This time, I learned the last lesson, put a little less stuffing, and finally pinched jiaozi. I rounded them gently. Ah! It's finally finished this time. Then, two, three, four ... Looking at these chubby jiaozi, they felt unspeakable joy.
Jiaozi, it's wrapped. Grandma put jiaozi in the pot, and soon, bowls of steaming jiaozi were ready. In fact, my favorite food is solid jiaozi without stuffing. Grandma always cooks a bowl for me by herself and dips it in sugar. Sweet and fragrant, delicious.
Grandma said that dumplings are not only delicious, but also meaningful. Because this kind of dumpling cooked in a pot is floating and heavy, it was originally called "Floating Zi Yuan" and later renamed Yuanxiao. Yuanxiao symbolizes family reunion, and eating Yuanxiao means happy family reunion in the new year. Listen, I prefer jiaozi.
6. Composition-"Making Tangyuan", how to write it? I learned to make dumplings.
Tonight, grandma asked me to pack jiaozi with my mother. I said unhappily, "I won't take jiaozi." Grandma and mom said in unison, "We can teach you how to wrap jiaozi." "Really?" I said happily, "Of course it's true." Grandma said with a smile.
Mother first brought a big basin, poured glutinous rice flour into it, and then stirred it with warm water. Grandma pinched a small ball of glutinous rice flour, rounded it, stuffed it with a little stuffing, and rubbed it again, and it was ready. Ah! It's big and round. I really want to take a bite to relieve my appetite.
I saw grandma and mom doing so beautifully, and I thought, if only I could do it as beautifully as them.
At this moment, my father came out of the study and saw us packing jiaozi. He said, "Hey, you are wrapping jiaozi! Daughter, will you keep jiaozi? It seems that you won't do it. " I said, "Of course I will. I'll show it to you in the study when I'm done. " Dad said, "Good." Dad said and went into the study. I picked up glutinous rice flour and cooked it. I thought it was easy to package jiaozi, but I knew it was difficult. It's either round or falling apart. * * I simply grabbed a small ball, made it into a small bowl, and then put some stuffing in it. I tried to close jiaozi, but it didn't. Grandma saw it and said with a smile, "What you are doing is wrong. You should circle them with your left heart and your right finger. " I did as grandma said, ah! I showed it to my father, who praised me and filled my heart with sweetness.
Later, my grandmother taught me to make jiaozi into "chicken, duckling, gold ingot" and other gadgets. Super fun! That night, I gained a lot and learned a craft. How happy I am!
7. How to write dumplings at the beginning of the composition is a traditional snack of China people. Eating glutinous rice balls has special significance. Represents reunion, and also represents eating glutinous rice balls and growing one year old.
Tangyuan is a traditional snack of China people. Eating glutinous rice balls has special significance. Represents reunion, and also represents eating glutinous rice balls and growing one year old.
Today is another day to rub jiaozi. Too excited to sleep, eager to try. Get up early I asked my mother when I could get jiaozi. My mother said it would not be possible until evening. I am full of expectations. I finally look forward to it after dinner.
"Start rubbing jiaozi." Mom said to me. We have prepared materials and supplies: glutinous rice flour. Two plates. A big basin and a basin of boiling water. First, we pour glutinous rice flour into the basin. Then add the right amount of boiling water. Then continue to stir with chopsticks. After reaching a certain level. Just rub it repeatedly with your hands. The more times you knead, the softer the dumplings will be. The more adaptable you are. This makes it easier to rub and tastes better. After a while. Tangyuan is ready.
Here we go. You can rub jiaozi. I began to knead the dumplings into strips. Divide it into small pieces and knead it into jiaozi. I rub the big dumplings for a while and the small ones for a while. Although my jiaozi is not good-looking, it looks uneven. But I'm also very happy. Because I heard that it doesn't affect the taste.
After that. My father and I started making again with the leftover glutinous rice flour. Hey. Why is it a little strange? Glutinous rice flour is always rubbed into lumps, and its viscosity is not good. Always spread out What is the reason? My father and I compared the differences between the two production steps and found out the reasons. The temperature of water just added is not high enough. This is why glutinous rice balls are not sticky. Dad heated the water quickly. And then adde into that ungrouped glutinous rice balls. Unfortunately, it is too late. It's still not as ideal as before, but it saves a little. It's all done. So we can't waste it like this. Others say that failure is the mother of success. This time, we can say "success is the father of failure".
The next morning. I just woke up. I can smell a strong fragrance. I got up quickly to see what was so attractive. It turns out that my mother is cooking jiaozi, and I don't care at all. I quickly filled a bowl and ate it with relish. I bowl after bowl, my appetite opened up, and finally, I really couldn't hold on. I had to look at jiaozi helplessly. I can't wait to swallow all the jiaozi. ...
8. It is best to make the paragraph describing the glutinous rice balls longer, that is, "glutinous rice balls", which are round foods made of glutinous rice flour and other raw materials. They are eaten on the fifteenth day of the first month and have been used as food in China for a long time.
In the Song Dynasty, a novel Lantern Festival food was popular among the people. This kind of food was originally called "Floating Zi Yuan", later called "Yuanxiao", and merchants also called it "Yuanbao".
Yuanxiao is filled with white sugar, rose, sesame, red bean paste, osmanthus fragrans, walnut kernel, nuts and jujube paste, and wrapped in glutinous rice flour into a round shape, which can be both meat and vegetarian with different flavors. It can be boiled, fried and steamed, which means happy reunion.
Jiaozi, Shaanxi is not wrapped, but "rolled" in glutinous rice flour, or boiled or fried, warm and round. There are many ways to eat Yuanxiao, such as boiling, frying, frying and steaming.
If solid Yuanxiao is boiled with fermented liquor, sugar and osmanthus, it has a unique flavor and is suitable for this supplement. Southerners make "Yuanxiao", first add water and flour to glutinous rice flour to make skin, and then "wrap" the stuffing; Northerners make "Yuanxiao". First, they rolled the stuffing into a uniform ball and put it in a basket covered with dried glutinous rice flour, shaking it constantly. They add water from time to time to make the stuffing stick more glutinous rice flour until the size is moderate.
Yuanxiao comes in different sizes, ranging from walnuts to soybeans. Cooking "Yuanxiao" also has skills: gently pinch it.
Before cooking, gently pinch the "Yuanxiao" with your hands to make it crack slightly, so that the "Yuanxiao" made in this way is easy to cook inside and outside, soft and delicious. Boil water.
After the water in the pot is boiled, put it in Yuanxiao, gently push it away with the back of the spoon, and let Yuanxiao rotate a few times, so as not to stick to the bottom of the pot. Cook gently.
After "Yuanxiao" is cooked in the pot until it floats, it should be quickly switched to slow fire. Otherwise, "Yuanxiao" will keep turning, the heat will be uneven, the outside will be hard, and the inside will not be delicious. Order cold water.
After the "Yuanxiao" is put into the pot, an appropriate amount of cold water should be added every time the pot is boiled to keep it tumbling instead of tumbling. After two or three times, cook for a while and then take it out to eat.
The "Yuanxiao" made in this way is soft and delicious. Yuanxiao is a round food made of glutinous rice flour, which is divided into solid and stuffing. There are sweet and salty ones with stuffing.
Sweet fillings generally include lard bean paste, white sugar sesame, sweet-scented osmanthus assorted, jujube paste, nuts, sesame, almond, ginkgo, hawthorn and so on; Salty stuffing generally includes diced fresh meat, diced ham and shrimp skin. Yuanxiao made of mustard, onion, garlic, leek and ginger is called "Five Flavors Yuanxiao", which means hard work and long-term progress.
There are many ways to make Yuanxiao, and there are great differences between north and south. To make Yuanxiao in the south, glutinous rice flour is mixed with boiling water to make the skin, and then the stuffing is "wrapped"; To make Yuanxiao in the north, first knead the stuffing into a uniform ball, put it in a laundry basket covered with dry glutinous rice flour and shake it constantly. Add water from time to time, so that the stuffing is stained with more and more glutinous rice flour until the size is moderate.
Yuanxiao is different in size, the big one is like a walnut, and the small one is like a soybean. Specifically: jiaozi raw materials for meat stuffing: glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, Jiang Mo, minced winter vegetables and chopped green onion.
Practice: 1. Mix glutinous rice with rice, soak it for 1~2 days, grind it, put it in a cloth bag and hang it to make flour. 2. Pour a little oil into the pot, stir-fry the minced meat when the oil is seven-ripe, add soy sauce, pepper, wine and Jiang Mo, and take out.
3. After the cooked minced meat is cooled, add a proper amount of raw minced meat, minced winter vegetables and chopped green onion, mix well, freeze in the refrigerator and cut into small pieces for stuffing. 4. Add appropriate amount of ice water to the flour and knead well. Take a small piece and knead it flat. Wrap it with stuffing and knead it round.
5. Cook jiaozi in the pot, and don't let the fire be too strong. When jiaozi floats to the surface, take them out. 6. Put some soy sauce, pepper, monosodium glutamate, lard and chopped green onion. Pour a proper amount of soup into the bowl, and put the removed glutinous rice balls into it to eat.
The raw materials of walnut cheese jiaozi are: dried walnut kernel 150g, glutinous rice 50g, glutinous rice flour 150g, hemp kernel 100g, jujube 50g, flour and osmanthus fragrans. Practice: 1. Put the white sugar into a bowl, add a little osmanthus, hemp seed and flour, add a little boiling water and mix well, put it on a chopping board, pat it with a knife into thin slices with a thickness of 1.5 minutes, and cut it into cubes with a square of 1.5 minutes, which is the dumpling stuffing.
2. Put the rice noodles in the dustpan. Put the dumpling stuffing into a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands to make the dumpling stuffing covered with glutinous rice flour for three times in a row, thus obtaining jiaozi.
Cook in the pot for about 10 minutes, and it will be cooked when it floats. 3. Wash the walnut kernel twice with boiling water, peel and chop it, wash the jujube and soak it in cold water 12 hours.
4. Put glutinous rice, walnut kernel and jujube meat into a bowl, add 200 grams of water and mix well, and grind it into fine pulp with a small mill. 5. Put the water in a clean spoon, add sugar, and it will boil as soon as you get angry. Skim the floating foam, quickly add the walnut paste, stir into porridge until cooked, put it in a bowl, and take out the cooked jiaozi.
The raw materials of the orange soup dumpling are: 2500g glutinous rice flour, 750g sugar, 0/50g cooked flour/kloc-,50g lard, 25g melon seeds, 25g walnuts, 25g sesame seeds, 3 oranges, a little green shredded pork and essence. Practice: 1. Mix100g of cooked flour, 500g of sugar, lard, melon seeds, walnuts and sesame seeds. Pour in the paste made of 50 grams of cooked flour, knead it into stuffing and cut it into small squares with corn kernels.
2. Put some glutinous rice flour in the laundry list, put the soaked stuffing in the paper, and roll it into a glutinous rice balls of moderate size. Cut the orange in half and squeeze out the juice.
3. After the water boils, pour in the glutinous rice balls. After the glutinous rice balls surface, add sugar and orange juice, and put them into the bowl after the sugar melts. Raw materials of small glutinous rice balls: 300g glutinous rice flour, 300g soft sugar, 25g pork plate oil, a little green shredded pork, 50g sweet-scented osmanthus, melon seeds, sesame seeds, syrup, 50g cooked noodles and 750g peanut oil (actual consumption100g).
Practice: 1. Chop shredded green and red pork, and mix with lard, sugar 150g, osmanthus fragrans, cooked noodles, syrup, melon seeds and other ingredients to form crystal stuffing. 2. Break the mixed stuffing into pieces with a thickness of 3 mm, cut into cubes with a width of 3 mm, put the glutinous rice flour into water and shake it with a dustpan, and repeat it for 3 times to form raw glutinous rice balls.
3. Pour peanut oil into the frying spoon. Cook until it is ripe, put in the glutinous rice balls and poke them out with chopsticks. After floating, pick it up with a colander and pat the opening with a small spoon. 4. Put the frying spoon on the fire, inject a little water, add 150g sugar, stir-fry until golden brown, add the glutinous rice balls, remove the spoon from the fire and stir, sprinkle with green shredded pork and sesame seeds.
Raw materials: glutinous rice flour, sugar1000g, cooked flour150g, lard 50g, walnut kernel15g, peanut kernel 25g, sesame seed 25g, melon strips 25g, shredded pork, hanging flower sauce and a little essence. Practice: 1. Add 500 grams of white sugar to 100 grams of cooked noodles, and add green shredded pork and sesame seeds.
9. Write an 800-word composition for Tangyuan.