The practice of pumpkin glutinous rice balls, the practice of glutinous rice balls

I especially love autumn, especially in small towns. The sky is high and the clouds are light, the melons and fruits are fragrant, fresh and natural. In the corner of the vegetable market, there are always nearby farmers selling all kinds of home-grown vegetables and fruits, and this corner is also my favorite place to visit.

Spend two or three dollars to buy a long pumpkin that you can eat for days when you go home. Autumn pumpkin is a vegetable that the whole family loves, cut into strips and stir-fry, cut into pieces and steam, beat pumpkin paste, boil pumpkin porridge, all kinds of ways to eat, taste them one by one, and of course, there is also a child's favorite snack - pumpkin glutinous rice sesame balls.

Pumpkin glutinous rice sesame balls, sweet and soft glutinous, can be out of the pot in half an hour, clean and hygienic by yourself, and the children eat very happily one by one. I always bought it outside, and after trying to do it once, I never bought it again, as long as the pumpkin is steamed in the pot, glutinous rice flour and dough, and fried in the pot.

Lazy autumn afternoon, put down the ** in my hand, go into the kitchen, prepare food for the child, start with small snacks, and then dinner, a busy life, the sky is slightly dark, listen to the child into the room, my work is over, presumably, this is also the experience of every mother. Delicious pumpkin glutinous rice sesame balls, the method is given to every mother.

Pumpkin glutinous rice sesame balls].

Ingredients: 300 grams of pumpkin, 1 small bowl of glutinous rice flour, 30 grams of sugar, appropriate amount of cooked white sesame seeds and oil.

How to do it]:

1. There are many kinds of pumpkins, I use this long one, cut one end down, and put the rest in the shade to eat slowly.

2. Peel and seed the pumpkin and cut it into small pieces and put it in the steamer.

3. Steaming the pumpkin through water, the rice cooker I use in a smart kettle, a relatively hot kitchen appliance, can be used to stew rice and steam food.

4. Take out the pumpkin after steaming, do not need to dry, and immediately add glutinous rice flour and sugar. Glutinous rice flour should not be tried to be added all at once.

5. Use a large rice spoon to mix pumpkin and glutinous rice flour into a dough, which will be softer and stickier, so don't pay attention to it.

6. Prepare a bowl of water and a small half bowl of cooked sesame seeds, start with your hands, pull down a small piece of pumpkin glutinous rice dough, knead it round, quickly dip it in the water, and then put it into the white sesame seeds and roll it twice, and then put it in your hand and knead it to make the sesame seeds stick firmly and all done.

7. Heat the oil pan until it is 6 hot, add pumpkin balls, and fry over low heat.

8. If you want to eat hollow sesame balls, you need to keep pressing it gently.

9. Fry the pumpkin balls until the surface is golden brown, do not fry until the skin is hard, otherwise they will collapse after cooling.

10. Pumpkin is originally very sweet, so there is not much sugar added, this sesame ball is fragrant, sweet and glutinous, whoever eats it likes it.

Cheng Shi has something to say]:

Eating according to the season is a smart move, and what vegetables to eat in what season is already allocated by nature, so don't go against it and don't live up to nature's kindness. Vegetables such as pumpkin, Chinese cabbage, and radish in this season are good and inexpensive, so you should eat more of them.

Glutinous rice pumpkin balls, delicious and delicious.

Detailed explanation of the method of glutinous rice pumpkin balls.

First knead the dough, then roll the dough into small balls, fry it in hot oil until golden brown, then fry it in sugar water, and finally sprinkle it with sesame seeds.

Glutinous rice balls have a certain nutritional value and can be eaten for breakfast, so you can make some glutinous rice balls at home and eat them as breakfast. Next, I will explain to you in detail how to make glutinous rice balls.

01 Knead the dough.

First put a pound of flour into a plate, then pour in an appropriate amount of water, and knead the dough with your hands.

02 Roll into small balls.

Then roll the kneaded dough into small balls, or if you prefer to eat smaller, it is best to roll it into a small ball shape.

03 Fry in the pan.

Then put the small balls into the oil pan and fry them until they are golden brown, then salvage the small gold balls and put them aside to drain.

04 Boil the sugar water.

Then boil a pot of white sugar water, put the small golden balls into the white sugar water and fry them, about 10 minutes or so.

05 Sprinkle with sesame seeds.

Finally, grab a handful of sesame seeds, then sprinkle them on top of the small gold balls, and wait until the small gold balls are cold before eating.

Material. Ingredients: 150g pumpkin, 300g glutinous rice flour;

Excipients: appropriate amount of oil, appropriate amount of sesame seeds, appropriate amount of bean paste.

Pumpkin balls. Wash and peel the pumpkin, cut it into small pieces and put it in a steamer to steam.

Puree the pumpkin with a spoon.

Glutinous rice flour is prepared.

Put the pumpkin puree into the glutinous rice flour and slowly knead it into a ball. (Slowly add glutinous rice flour according to the moisture of the pumpkin) <>

Leave the kneaded dough on for 10 minutes.

Add a small agent, press it flat, wrap it in the bean paste filling, and slowly close it.

Gently roll the dough into a circle and roll it around the prepared sesame seeds.

Put an appropriate amount of oil in the pot, boil until 7 is hot, and turn to low heat! Add the finished pumpkin balls and flip them with a spoon to avoid frying. Drain the oil and let cool before serving.

Tips: 1.When kneading the dough, add glutinous rice flour according to the amount of pumpkin, and the pumpkin should not have too much moisture!

2.Gently round the ball when kneading.

400 450 grams of pumpkin, 150 200 grams of glutinous rice flour, not weighed carefully, a pack of 350 grams, only use so much left, the sugar can be moderate, I didn't put it, use the sweetness of the pumpkin itself, it is healthier, a bowl of desiccated coconut for eating, and an appropriate amount of oil.

Method. Method 1.

1. Peel and steam the pumpkin, I use a blender to puree, and you can press it with a spoon.

2. Pour the ginger pumpkin puree into the glutinous rice flour while it is hot, pour in the peanut oil, and evenly until the dough is not sticky to your hands and basin.

3. Divide the dough into two halves, put half into the pot and steam for about 15 minutes.

4. Mix the cooked dough with the other half while it is hot, divide it into small dough of uniform size, dip your hands in some oil, and round the dough.

5. Rub some oil on the plate, put on the round small dough, steam for 10 minutes, and remove from the pot.

6. Wrap the grated coconut while it is hot and serve.

Practice 2. Ingredients: 60 grams of glutinous rice flour, 65 grams of pumpkin, 20 grams of flour, 10 grams of boiling water, 15 grams of sugar, an appropriate amount of desiccated coconut, a few drops of vegetable oil, and an appropriate amount of mung bean paste filling.

Method: 1. Prepare materials.

2. Open the dough with boiling water and knead it into a smooth dough.

3. Slice the pumpkin and steam it in a pot.

4. Mash the pumpkin puree while it is hot, pour the glutinous rice flour into the pumpkin puree and knead it into a dough.

5. Add the dough to the pumpkin glutinous rice dough and knead it into a Mandarin dough.

6. Take a small squeeze, flatten, thin, and wrap it into the bean paste.

7. Close the mouth and roll away.

8. Put the glutinous rice embryos with bean paste into a dish with a little oil, boil water in a rice cooker, and steam for about 8 minutes.

9. Take out the steamed glutinous rice balls and roll them on the deglazed coconut. [1]

2. The black one in the middle is the leftover glutinous rice balls from the Lantern Festival, which were also steamed after thawing.

Method three. Materials.

180 grams of pumpkin.

150 grams of glutinous rice flour.

30 grams of powder.

Accessories. A pinch of minced coconut.

Appropriate amount of bean paste. Seasoning.

Salad oil 15 ml.

Method 4. 1.Peel the pumpkin and cut it into small cubes and steam it in a pot.

2.Take out the diced pumpkin (there will be some water in the dish when steaming, pour this water away) and press it into a pumpkin puree.

3.Add glutinous rice flour, flour and salad oil and knead to form a smooth dough.

4.Divide the pumpkin dough into 20g per serving and the bean paste filling into 15g per portion

5.Take a portion of pumpkin dough, roll it round and flatten it and wrap it in the bean paste filling, and knead it roundly. Drain into a steamer with a steamer cloth.

6.Steam in a pot and boil the water for about 10 minutes. Once out of the pan, roll a layer of grated coconut on the surface while it is hot.

I like pumpkin the most, pumpkin porridge, pumpkin pie.

The pumpkin ball recipe is as follows: Zheng Liang:

Ingredients: Nanzao Cong gourd, starch, sugar, sesame, edible oil.

1. Wash the pumpkin and cut it into cubes, steam it and stir it into a puree.

2. Add dry starch to the pumpkin puree and make it into a ball.

3. Fry in an oil pan until golden brown and pick up.

4. Add sugar to a little oil and boil into syrup.

5. Pour the syrup into the fried pumpkin balls and let the pumpkin balls evenly coat with a layer of syrup.

6. Put the pumpkin balls in a sesame plate and sprinkle a layer of sesame seeds evenly.

Cuisine and efficacy: Delicious pastry.

Ingredients for glutinous rice balls: Ingredients: 300 grams of bean paste, 150 grams of corn flour, 150 grams of coconut flour, 500 grams of glutinous rice flour. 5 tbsp salad oil, sugar to taste, 1 bowl of boiling water. Teach you how to make glutinous rice balls and how to make them delicious.

a. Pour out glutinous rice flour, corn flour, coconut flour and bean paste separately for later use. b. Blanch corn flour with boiling water and make a paste with chopsticks. c. Add the corn flour paste to the glutinous rice and stir, grasp and knead into an elastic dough.

d. Divide the dough into appropriate sizes, wrap an appropriate amount of bean paste one by one, knead it into a glutinous rice ball, and press it into a round cake shape. e. Put the glutinous rice cake into a steamer smeared with salad oil, steam for about 10 minutes, take out and coat it with coconut flour and finish. Tips:

a. When the corn flour paste is stirred with glutinous rice flour, depending on the dryness and wetness of the glutinous rice flour, add a little water to dress evenly. b. A little salad oil should be smeared on the steamer so that the steamed glutinous rice round cake will not stick.

Method. Wash, peel and cut the pumpkin and purple sweet potato, put them in the Aotian steaming and roasting integrated stove, and select [Normal steaming mode at 100 degrees for 20 minutes].

Take 150g of pumpkin puree, add 150g of glutinous rice flour, stir into a flocculent shape and knead it into a smooth and non-sticky dough.

Take 150g of purple sweet potato, add an appropriate amount of milk, and press it into purple sweet potato puree.

Divide the pumpkin balls and purple sweet potato puree into equal sized pieces.

Flatten the pumpkin balls, put the purple potato balls, wrap them and roll them round; Use a toothpick to press out the pumpkin pattern, and finish with dried goji berries or cranberries on top.

Put the prepared pumpkin balls into the Okuda integrated steaming and roasting stove, and select [Normal steaming mode 100 degrees for 15 minutes].

The preparation of pumpkin glutinous rice dumplings is as follows:Ingredients: 200 grams of pumpkin, 200 grams of glutinous rice flour, 5 tablespoons of vegetable oil, 30 grams of white sugar, 20 grams of white sesame seeds.

Cooking step hood cavity:

1. Prepare the ingredients: glutinous rice flour, pumpkin; The weight of the pumpkin is the weight after peeling and peeling.

2. Cut the pumpkin into thin slices; Put it in the steamer to make a shirt and steam it.

3. Take out the pumpkin and mash it into a pumpkin puree.

4. Add glutinous rice flour and white sugar.

5. Knead pumpkin, glutinous rice flour and other ingredients into a smooth dough; If the dough is too dry, add a small amount of water.

6. Prepare an appropriate amount of white sesame seeds.

7. Divide the pumpkin glutinous rice dough into evenly sized agents, knead them round, then wrap them with a layer of white sesame seeds, wrap them in white sesame pumpkin glutinous rice balls, and then rub them in the palm of your hand to avoid the white sesame seeds falling off.

8. Put vegetable oil in the pot and cook until 4-5 mature, add pumpkin glutinous rice balls and fry until golden brown.

9. Put out the meatballs, absorb the oil with Husan kitchen paper towels and then eat.