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An anonymous user described the sentence of Tangyuan on March 8, 218
After a while, the Tangyuan boiled, and I smelled a tangy smell, which made my mouth water. Give me a bowl quickly, and look closely at the cooked glutinous rice balls, which are crystal clear and brown. The lard, sesame and sugar wrapped inside are faintly visible. I imagine; Spoon a dumpling into your mouth with a small spoon, and with a little bite, the delicious and sweet stuffing will flow out ...
The dumpling is small and exquisite, exquisite in workmanship, round in head, as big as a small walnut, white and tender, and filled with delicious lard and sesame stuffing. It is not only attractive in appearance, but also smooth and sweet. It tastes smooth and delicate, accompanied by a strong smell of lard, and has a special taste in my mouth. 2. Writing the composition of making dumplings
Making dumplings
Today, I just woke up from my nap and walked out of the hall to see my grandmother rubbing a dough. I asked, "Grandma, why are you rubbing a dough?" Grandma said; "Binbin wants to eat glutinous rice balls?" I said, "Of course I want to eat." Grandma said; "If you want to eat, do it."
I said, "Good." It turned out that grandma used rice balls to rub dumplings. This time, I learned a lesson from the failure of chopping horseshoes. First, I carefully observed how grandma wrapped dumplings. Then, I rolled up my sleeves, squeezed out a small rice ball from the rice ball, put my hands together to crush the rice ball, wrapped the sugar granules with rice balls and put them on a dish. Grandma saw it and said, "This rice ball is really well wrapped. Did you wrap it?" I said, "Yes." Grandma said, "Binbin, it seems that you are learning new things quickly." I said, "I put my heart into it." Grandma said, "I wish you could study like this." I said, "I will." 3. Making dumplings
Making dumplings When the familiar song "Buy dumplings, sell dumplings, small ones are round and round ..." echoed in the streets, I knew that the coveted Lantern Festival was coming.
Today, our class held a unique "competition" to make dumplings. I saw that a teacher poured a proper amount of boiling water in the basin; Then pour the glutinous rice flour into it.
after several times of "processing", a large white dough is formed. Then everyone flocked to the teacher to get a small piece of dough.
after everyone gets the dough, we will start making dumplings. I put the dough in the palm of my hand and rounded it with both hands. At the same time, I also looked at how the students next to me wrapped it.
Zhou Hanyue was "gut-wrenched" by his strength ambassador Tang Yuan; And Wang Yi is really wrapped into a triangle, which is better than me. The next step is to make the dough shell. I gently press a small pit in the middle of the dough with my fingers and turn it while kneading, so that the dough becomes a bowl-shaped dough shell.
The noodle shell was finally made, but the more I looked at it, the more uncomfortable it became, because there were several cracks on the edge of the noodle shell, just like some wrinkles on the grandmother's face, so I "eliminated" the cracks. Then I began to put the stuffing. I lifted a spoon full of sesame seeds, carefully put the sesame seeds into the flour shell, and rounded them in the closed mouth.
I don't know who said "Ah". I quickly turned around and saw that firewood had squashed the dumplings. What a waste of effort! So I secretly told myself: Be careful! God helps those who help him, and a good glutinous rice dumpling is finally displayed in front of my eyes, waiting for the "killing". After more than ten minutes, the dumplings were finally out of the pot, and everyone tasted the fruits of their labor with relish, and their mouths were still full of praise.
don't look at a small dumpling, it's really not easy to wrap it! Therefore, I realized a truth: no pains, no gains, and only with sweat can we achieve success. 4. It is better to have a longer paragraph describing glutinous rice balls, 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 "glutinous rice balls" have been used as food for a long time in China.
in the song dynasty, a novel food for the lantern festival was popular among the people. This kind of food was first called "Floating Yuanzi" and later called "Yuanxiao", and businessmen also called it "Yuanbao".
Yuanxiao is filled with white sugar, rose, sesame, red bean paste, yellow cinnamon, walnut kernel, nuts, jujube paste, etc., and wrapped in glutinous rice flour into a round shape, which can be both meat and vegetarian and has different flavors. It can be boiled in soup, fried and steamed, which means a happy reunion.
The glutinous rice balls in Shaanxi are not wrapped, but "rolled" in glutinous rice flour, or boiled or fried, hot and round. There are many ways to eat Yuanxiao, such as boiling, frying, frying and steaming.
If solid dumplings are cooked with fermented grains, white sugar and sweet-scented osmanthus, they have a unique flavor and are suitable for this supplement. When southerners make "Yuanxiao", they first mix glutinous rice flour with water to make skin, and then "wrap" the stuffing; People in the north make "Yuanxiao". First, they knead the stuffing into a uniform ball, put it in a basket covered with dried glutinous rice flour and shake it constantly. From time to time, they add water to make the stuffing stick more and more glutinous rice flour until the size is moderate.
"Yuanxiao" varies in size, the big one is like walnut, and the small one is like soybean. Cooking "Yuanxiao" also has skills: gently pinch it.
before cooking, gently pinch the "Yuanxiao" with your hands to make it slightly cracked, so that the cooked "Yuanxiao" is easy to cook inside and outside, soft and delicious. Boil water.
after the water in the pot is boiled, put the "Yuanxiao" in, gently push it away with the back of the spoon, and let the "Yuanxiao" rotate a few times so as not to stick to the bottom of the pot. Cook gently.
after the "Yuanxiao" is boiled in the pot until it floats, it should be quickly changed to slow fire, otherwise, the "Yuanxiao" will keep turning, the heating will be uneven, and it will be hard outside and not delicious inside. Order cold water.
After the "Yuanxiao" is put into the pot, an appropriate amount of cold water should be added every time it is opened, so as to keep it in a rolling state. After two or three times, cook for a while, and then take out and eat.
The "Yuanxiao" cooked in this way is soft, sweet and delicious. Yuanxiao is a round food made of glutinous rice flour, which can be divided into two types: solid and stuffed. There are sweet and salty ones with stuffing.
generally, sweet fillings include lard bean paste, white sugar sesame, osmanthus assorted, jujube paste, nuts, sesame seeds, almonds, ginkgo, hawthorn, etc. Salty stuffing generally includes diced fresh meat, diced ham and dried shrimps. Yuanxiao with mustard, onion, garlic, leek and ginger is called "Five-flavor Yuanxiao", which means hard work, long-term progress.
There are many ways to make Yuanxiao, and there are great differences between the north and the south. When making Yuanxiao in the south, glutinous rice flour is first mixed with boiling water to make 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. From time to time, add water to make the stuffing stained with more and more glutinous rice flour until the size is moderate.
Yuanxiao varies in size, with the largest being walnuts and the smallest being soybeans. Specifically: raw materials of meat dumplings: appropriate amount of 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 fine and put it in a cloth bag to hang the slurry to make flour. 2. Pour a little oil into the pot, stir-fry minced meat when the oil is 7% ripe, add soy sauce, pepper, wine and Jiang Mo, and serve in the pot.
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, put it in the refrigerator and freeze it, and cut it into small pieces for stuffing. 4. Add a proper amount of ice water to the flour and knead it. Take a small piece and knead it flat. Wrap it in stuffing and knead it round.
5. Cook the glutinous rice balls in the pot. The fire should not be too strong. Remove the glutinous rice balls as soon as they surface. 6. Put a proper amount of soy sauce, pepper, monosodium glutamate, lard, chopped green onion, etc. in the bowl, rush into a proper amount of broth, and put the removed glutinous rice balls into it to eat.
raw materials of walnut cheese dumplings: 15g of dried walnut kernel, 5g of glutinous rice, 15g of glutinous rice flour, 1g of hemp kernel, 5g of jujube, and a little flour and osmanthus. 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 the case, pat it into 1.5-minute thick slices with a knife, and cut it into 1.5-minute square dices, that is, the dumplings are filled.
2. put the rice noodles in the dustpan. Put the dumpling stuffing in a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands, so that the dumpling stuffing is covered with glutinous rice flour for three times in a row, that is, the dumpling is made.
put it in the pot and cook for about 1 minutes, then float it and it will be cooked. 3. Wash the walnut kernel twice with boiling water, peel off the skin and chop it, wash the jujube and soak it in cold water for 12 hours.
4. Put the glutinous rice, walnut kernel and jujube meat into a bowl, add 2g of clean water and mix well, and grind it once with a small mill to form fine pulp. 5. Put the water in a clean spoon, add the white sugar, and it will open when you get angry. Skim off the floating foam, quickly add the walnut pulp, stir it into porridge, until it is cooked, put it in a bowl, and fish in the cooked dumplings.
the raw materials of the orange soup dumpling are: 25g of glutinous rice flour, 75g of sugar, 15g of cooked flour, 5g of lard, 25g of melon seeds, 25g of walnuts, 25g of sesame seeds, 3 oranges, a little green shredded pork and essence. Practice: 1. Mix 1 grams of cooked flour, 5 grams of sugar, lard, melon seeds, walnuts, sesame seeds, etc., pour in the paste made of 5 grams of cooked flour, knead it into stuffing, and cut it into small cubes as big as corn kernels.
2. put some glutinous rice flour in the laundry list, put the soaked stuffing into the roll, and roll it into a moderately sized dumpling. Cut the orange into two halves and squeeze out the juice.
3. When the water boils, pour in the glutinous rice balls. After the glutinous rice balls float to the surface, add sugar and orange juice, and put them into the bowl after the sugar melts. Raw materials of shredded glutinous rice dumplings: 3 grams of glutinous rice flour, 3 grams of soft sugar, 25 grams of pork plate oil, a little green shredded pork, sweet-scented osmanthus, melon seeds and sesame seeds, 5 grams of sugar syrup, 5 grams of cooked noodles and 75 grams of peanut oil (1 grams of actual consumption).
Practice: 1. Chop green and red shredded pork, mix with lard, 15g of sugar, osmanthus fragrans, cooked noodles, syrup, melon seeds and other ingredients to make 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 glutinous rice flour in 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, and when it is cooked until it is ripe, put in the glutinous rice balls and poke them out with chopsticks. After floating, scoop them 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 15 grams of sugar, stir-fry until golden brown, add the glutinous rice balls, stir the spoon away from the fire, and sprinkle with green shredded pork and sesame seeds.
raw materials of glutinous rice flour, 1g sugar, 15g cooked flour, 5g lard, 15g walnut kernel, 25g peanut kernel, 25g sesame seed, 25g melon strips, a little green shredded pork, hanging flower sauce and essence. Practice: 1. Add 5 grams of white sugar to 1 grams of cooked noodles, and add green red silk and sesame seeds. 5. The composition of making dumplings for the first time
"Selling dumplings, selling dumplings, the dumplings of the second brother are round and round ..." I like eating dumplings since I was a child, but I can't make dumplings.
The Lantern Festival is coming on the fifteenth day of the first month. Today, my mother and I are going to make dumplings together. Tangyuan is made of white glutinous rice or purple rice, and they are rolled into round balls, which look very cute.
at noon, my mother brought back a bag of purple rice and glutinous rice, and now my coke is broken! I can't wait to make dumplings and learn from my mother. I had already washed my hands, only to see my mother bring a basin of white glutinous rice flour and purple rice flour, a basin of hot water and sesame peanuts.
Then my mother poured the rice noodles into the basin and began to mix the noodles. At this moment, I put my hand into the basin and stirred. "Oh, how come the rice noodles are all on my hand, it's so sticky!" I was "in a hurry" and kept cutting my hands and asking for help from my mother. She smiled and said, "You put too much water."
I added some flour to the basin, and finally I pulled my hand out. Next, we have to start kneading dough again.
I swung up my sleeves, imitated my mother's appearance, and began to rub them hard, and finally I did a decent job. The third step is the most important, which is related to the appearance of dumplings. You have to rub small balls and wrap them. My mother is very skilled and steady. She rubs a dozen dumplings the size of quail eggs in one breath, and then puts sesame seeds and peanuts into the dumplings.
It is difficult for me to make dumplings, but my mother makes them so easily and skillfully. Looking at my mother's appearance, I grabbed a small piece of the rolled dough and put it in the center of my hand. First, my right hand did not move, and my left hand gently turned, rubbing faster and more round. Soon, the small dough became a ball. I succeeded! I put in a few more peanuts and rubbed them in my hands. A minute later, a dumpling stuffed with peanuts was born.
I wrapped several in this way, and made a flower-shaped dumpling. The most crucial step is to cook the dumplings. Boil them in boiling water, or they will stick to each other. Cook them with strong fire until the water is boiling and the dumplings float on the water for the first time. Add a little cold water to the pot, and then boil them for the second time. Cook them three times in the same way until the dumplings are round and bright, and the fragrant and sweet dumplings are completely cooked.
I ate a lot of glutinous rice balls tonight. The glutinous rice balls made by myself were much more delicious and memorable. 6. Kneeling for the composition of "Bao Tangyuan"
Bao Tangyuan Since ancient times, there has been a tradition of eating jiaozi in the north and dumplings in the south on the first day of the first month.
in the past, our family used to go to the supermarket to buy wrapped dumplings to eat. This year, I decided to make them myself, and they should be different. Here we go! Here we go! I did what the computer said.
first, I take out a little glutinous rice flour and pour a cup of boiling water, rubbing and rubbing. In a short time, glutinous rice flour becomes like glistening dough. It seems that the first step is quite smooth.
however, it seems that I didn't pay attention to my hands. I didn't know what to look at, and I was shocked. Those hands turned into ghosts, a piece of white dough in the east and a piece of white dough in the west.
I had no choice but to take out the "killer"-flour. I put some flour on my hands and put it in the water. A miracle happened. My "slim hands" are back to normal! Then, I divided the glutinous rice balls into several parts and kneaded some into a ball. However, I like sesame stuffing, so I can't do it without effort.
I knead a "ball" into the shape of a bowl, and then pour sesame seeds into it. "ouch! This bowl is too weak! " Hey, I can tell by a guess, it's out! I quickly recovered and squeezed my big mouth. This step is really difficult. If you are not careful, you will start again.
I managed to squeeze the glutinous rice balls tightly, and then tried my best to make them round. "Yeah, you're done!" I spread out my palm and put the dumplings on it.
at first glance, it looks like a snow-white little snowball; A closer look, like a white elf, is saying hello to me! In this way, "angels" were born in my hands, count them, ha! 26! It's time for the dumplings to be cooked! I carefully rolled the dumplings off the pot and waited quietly. Ten minutes later, I went to the pot.
Tangyuan is as smooth as a "large pearl", ah! It's all floating! It's cooked! These dumplings are like swimmers. They just sank and swam on the bottom of the sea. Now they enjoy the fresh air. Open the lid, a burst of sesame fragrance, mixed with warmth.