Which glutinous rice balls are not put lard to buy the best fruit ??

The Spring Festival holiday has passed, and everyone is looking forward to the 15th Lantern Festival. How should Lantern Festival be eaten? Every Lantern Festival, all kinds of Lantern Festival, glutinous rice balls, and rice cakes are dazzling, and I don't know what to do.

Lantern Festival is based on glutinous rice as the main raw material, common glutinous rice has white, purple two colors, their nutritional composition is basically similar to rice, through processing, ingredients to make different flavors of Lantern Festival, glutinous rice balls, but its nutritional value is much higher than the general rice noodles. Nowadays, people add fruit and vegetable juices (pumpkin juice, spinach juice, celery juice, tomato juice, pineapple juice...... to rice noodlesAt the same time, there are many varieties of Lantern Festival fillings, such as jujube paste filling, hawthorn filling, chocolate filling, black and white sesame filling, rose filling, fruit filling, nut filling, bean paste filling, juice filling, ham filling, fresh meat filling, etc., which are dazzling. The Lantern Festival is delicious and fragrant, rich in ingredients, especially when it is freshly cooked, and it is wonderful to eat it while it is hot.

Eating method 1: boiled.

With boiling as the main way, it is slippery but not greasy, and it is suitable for a wide range of people, which can be described as a way suitable for all ages. Nowadays, for the sake of health, people add vegetable juice, sugar osmanthus, red roses, etc. to the water, so that the soup of the boiled Lantern Festival is rich in nutrients and the taste is more beautiful. Eating method 2: Deep-fried.

Generally, the rice balls are soft noodles and slowly fried over low heat. Although the fried Lantern Festival tastes more prominent and fragrant, it increases the intake of fat and the increase of heat energy, and it is not suitable to eat more. Bean-flavored fruit dumplings ingredients:

Glutinous rice flour, soybeans, Camacho fruit powder, rock sugar Bean-flavored fruit dumplings Method:

1. Soak the soybeans overnight, wash them, put them in the soymilk machine, add an appropriate amount of water to make soymilk, filter out the soymilk for later use;

2. Add an appropriate amount of Camacho fruit powder to glutinous rice flour (you can choose your favorite fruit flavor), and form a dough;

3. The dough can be directly made into small rice balls, or Camacho fruit powder can be wrapped in the dough again to make rice balls;

4. Put an appropriate amount of rock sugar in the pot after the soybean milk is boiled, add the small rice balls, cook until the rice balls float on the water, take them out and put them in a bowl, pour some soybean milk for boiling the rice balls, put the fruit in, mix well and eat. Bean-flavored fruit dumplings are actually not troublesome to make, as long as there is Camacho fruit powder, you can make it according to your own taste, the colorful dumplings look very beautiful, and there is the fragrance of beans, plus the nutrition of fruits and vegetables, it is really a cute little food, I believe that the visual feast can also bring the beautiful enjoyment of taste. How's that, I'm excited, why don't you go home and try it!

There is lard.

When lard is added to the glutinous rice balls, the taste becomes more fragrant. In addition, the taste of hail balls in the soup is different, and the ingredients added will be different, and most of the fruit-filled rice balls will not add lard. Tangyuan is a traditional snack with a round and spherical shape and a variety of fillings, including black sesame filling, five-kernel filling, bean paste filling, and passion fruit.

Stuffing, taro filling, rose grip liquid sail filling, etc. There are various ways to eat glutinous rice balls, which can be eaten boiled or fried.

Tangyuan, also known as Lantern Festival, Tangtu, Floating Yuanzi.

It is one of the representatives of traditional Chinese snacks and is made of glutinous rice flour.

and so on made of spherical food. It is generally stuffed and eaten cooked with soup. At the same time, it is also the most distinctive food of the Lantern Festival, with a very long history.

Introduction to lard:

Lard is also called meat oil or lard by the Chinese. It is an edible oil extracted from pork, and the initial state is a slightly yellow translucent liquid, and it is a white or light yellow solid at room temperature. Lard is mainly made up of glycerol, a saturated higher fatty acid.

The esters were composed of glycerides of unsaturated higher potato fatty acids, and the content of saturated higher fatty acid glycerides was higher. For people with weak constitutions, eating lard can play a role in nourishing yin and nourishing the kidneys.

Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids.

The content is comparable, can provide extremely high calories, and contains vitamin A

Vitamin E is also abundant.

Not necessarily, you may or may not have it, adding lard will make the filling more fragrant. Ningbo lard dumplings are made of lard, let's talk about the specific method.

Ingredients: glutinous rice ball skin: 200g of glutinous rice flour milled in water, 175g of warm water at 30 degrees, filling of glutinous rice balls: 80g of high-quality pork plate oil, 50g of black sesame seeds, 90g of white sugar, sugar head: 15g of candied osmanthus, appropriate amount of water.

Method: 1. After washing, draining, and drying the black sesame seeds, fry them over low heat, let them cool, and then pound them until they are extremely broken (or grind them with the grinding function of a food processor), the more delicate the better, and set aside;

2. Peel off the outer coating film after removing the tendons of the lard oil, and grind (or chop);

3. Put the raw plate oil crushed into the container, add white sugar and black sesame powder, mix well, knead it thoroughly by hand, and make it into a filling, until the inside is strong and the surface is delicate and shiny, and put it in the refrigerator refrigerated compartment;

4. Mix the water mill glutinous rice flour with water to form a dough, the amount of water can be adjusted appropriately according to the respective glutinous rice flour, and the hands, basins and dough should not stick to the three after mixing, and the dough should be moist and shiny;

5. Prepare a new towel, wet it and wring it out on the board.

6. Cut the dough in half and knead it long, add the agent, about 15-17g each;

7. Take out the black sesame filling in advance and return it to half temperature, cut into small pieces, about 5g, and rub it round;

8. Raise the agent, the cut side is facing up, poke a hole in the middle of the agent, evenly around it, the skin edge is slightly thin and inverted umbrella shaped, put in the lard filling, and close the mouth;

9. This step is very critical, after the whole glutinous rice balls are gently pinched into the outer body, put them in the palms of both hands and gently rub the rounds, put them on a towel, and cover them with a towel at the other end (anti-drying);

10. Stir-fry the pot to boil most of the pot of water, turn to medium and low heat after the water boils, push a few times with the back of the spoon to avoid sticking, add a bowl of raw water after the water boils the rice balls, and repeat the addition of raw water after the water floats again, after three times, the rice balls are fully mature when they float again;

11. Hold the gnocchi with the water in which the gnocchi is cooked, and spoon a small spoonful of the sugar osmanthus soaked in autumn in a bowl to eat.

Some have it inside, you have to buy ready-made rice balls in bags, and the outer packaging has a description of the ingredients. It's up to you.

If you want to make your own dumplings, you can do without lard. If you put too much lard, it will taste greasy.

Some have, some don't, see if it's halal.