How to make Lai Tangyuan? What is the difference between Lai glutinous rice balls and ordinary gluti

Lai Tangyuan: Lai Tangyuan has a history of 100 years. Since 1894, the boss Lai Yuanxin has been cooking and selling rice balls along the street in Chengdu, and the rice balls he made are not rotten skin, not revealing the filling, not muddy soup, not sticking to chopsticks, not sticking to teeth, not greasy when eating, moist and sweet, smooth and soft and glutinous, and have become the most prestigious snack in Chengdu.

Now Lai Tangyuan has maintained the quality of time-honored famous snacks, its color is smooth and white, the skin is glutinous, the sweet sesame oil is heavy, and the nutrition is rich. <>

Boiling Lantern Festival: When boiling Lantern Festival, put more water, turn down the fire after the water boils, and when you see a slight rolling on the water surface, you can put the Lantern Festival into the pot, simmer for 10 minutes, and then you can eat it when it is soft.

Fried Lantern Festival: Cook the Lantern Festival first, cool it, and then fry it, so that the skin will not be fried, and it will also save fuel. If you fry the raw Lantern Festival, it is best to roll it in the egg white first, and then put it in the oil pan to fry, which is not only safe, but also can make the fried Lantern Festival have the smell of eggs.

When frying the Lantern Festival, you need to turn it constantly to avoid uneven frying.

Lantern Festival Rice Balls: Break the purchased Lantern Festival, take out the filling, then mix the broken Lantern Festival skin with some water and noodles, and knead the filled stuffing one by one with bread. The Lantern Festival restructured in this way is easy to cook, and it tastes sticky and soft and delicious, much like the rice balls in the south.

Ingredients: 500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame seeds, 300 grams of powdered sugar, 50 grams of flour, 200 grams of plated oil, appropriate amount of sugar and sesame paste.

Method:Wash the glutinous rice and rice, soak it for 48 hours, and wash it again before hemp. Grind it into a thin slurry with an appropriate amount of water, put it into a cloth bag, and hang it dry into glutinous rice balls.

Remove impurities from the sesame seeds, wash them clean, fry them over low heat, fry them until fragrant, press them into fine noodles with a rolling pin, add powdered sugar, flour and lard, knead and mix evenly, put them on the board and press them tightly, cut them into centimeter-square pieces, and set aside.

Add an appropriate amount of water to the glutinous rice balls, knead them well, divide them into 30 lumps, and wrap the small cubes into small cubes to form a round ball-shaped rice ball.

Boil the water in the big pot, do not open it after putting in the glutinous rice balls, wait for the glutinous rice balls to float, put a little cold water, keep it rolling but not rising, the glutinous rice balls are tumbling, the heart is ripe, and the skin is soft and cooked.

When eating, it is accompanied by a small dish of sugar and sesame sauce for dipping.

Glutinous rice and indica rice are washed together and soaked in water for two days (the soaking time can be slightly shorter in summer and slightly longer in winter). Water two to three times a day to avoid acidity. Before refining, wash with water until the water color is clear, and then use a stone mill to grind the soaked rice into a very fine slurry.

Then put the slurry into a cloth bag and hang it dry, which is the hanging slurry powder. <>

Wash the black sesame seeds, remove the impurities and empty shells, fry the fragrance over low heat, press it into a coarse powder, add flour, sugar and evenly, add cooked lard and knead it evenly, place it on the board and press it with a roller, cut into 100 cubes of centimeters, that is, the filling heart.

Add an appropriate amount of water to the hanging pulp powder and knead it well, that is, the leather blank. Pick 50 grams of powder into a leather blank, wrap it in a filling, pinch the seal, and roll it round.

1. Boiling This practice follows the principle of "rolling down the water and cooking over slow heat", which means that after the water is boiled, put in the rice balls, and slowly stir the rice balls with a soup spoon in the direction, otherwise the rice balls can only drink the soup if the skin is broken, so that the rice balls are not easy to stick to the pot, and some cold water can be added appropriately during the cooking process, so that the soup balls are smooth and smooth without breaking the skin, and the rice balls are almost cooked when they float up, and they should be boiled slowly for 3 5 minutes over low heat.

2. Fry the oil into the pot and heat it to seven mature, put the glutinous rice balls in the pot (do not put the frozen glutinous rice balls directly into the pot, put the glutinous rice balls at room temperature before putting them in to prevent the hot oil from splashing with water), when frying the glutinous rice balls, you should slowly turn over the glutinous rice balls, do not paste the pot, otherwise the glutinous rice balls will break the skin and paste in a pot, and when the glutinous rice balls are fried thoroughly and the skin is golden brown, you can turn off the heat and serve the plate. It is characterized by being charred on the outside and soft on the inside, crispy on the skin and glutinous on the inside.

First, the filling is different.

The solemn filling is different from ordinary rice balls, and the authentic Lai rice balls are filled with chicken fat to make the filling, which tastes oily.

2. Quantity Restrictions.

There is also a certain limit on the number of lai tangyuan, four per bowl, and the fillings are jujube paste, ice orange, rose and sesame seeds. Now Chengdu's Lai tangyuan is seven per bowl, but white sugar.

The standard supply of sesame seeds remains unchanged.

Third, the shape is different.

The rice balls look the same as the ordinary rice balls, white and smooth, but they are larger and have different shapes, such as round, oval, and pointed at one end and two pointed at the end.

Lai Tangyuan was founded in 1894, and the founder was originally a native of Dongfeng Town, Ziyang, Sichuan, named Lai Yuanxin. Due to the death of his father's illness and mother, Lai Yuanxin followed his cousin to a restaurant in Chengdu as an apprentice. Due to the lack of life, Lai Yuanxin borrowed a few oceans from his cousin and took up the burden to sell rice balls.

Chengdu is huge, and there are so many people selling glutinous rice balls, if you want to stand on your feet, you have to have something extraordinary. Therefore, he secretly set three rules: one is to look at the thin point; the second is to provide good service; The third is the high point of quality.

He gets up early and is greedy for darkness, his powder is numb, his heart is heavy in sugar and oil, he sells out the morning hall, catches up with supper, and works hard. Bring it up.

It wasn't until the 30s that I bought a shop at the entrance of Zongfu Street, operated it in a store, and named it Lai Tangyuan. His glutinous rice balls are finely selected, finely workmanlike, high-quality and inexpensive, delicate and soft, thin-skinned and filling-rich, soft and glutinous and sweet. There is no muddy soup when boiled, and it is not sticky when eating.

Non-stick chopsticks, non-stick bowls, non-stick teeth). And over time, the variety expanded.

From the beginning of black sesame and washed sand heart, more than 10 varieties such as roses, ice oranges, jujube paste, osmanthus, and cherries have gradually increased. The rice balls with various fillings are of different shapes, including round, oval, cone-shaped, and pillow-shaped. When served, a bowl of four, four fillings, four shapes, small and exquisite, called chicken fat four-flavor rice balls.

When eating, it is served with sugar and sesame seeds.

Dipping, it is even more flavorful. For a while, customers came to visit, so Lai Tangyuan gathered armpits into fur and made a lot of money. There is more money, and fame is also greater. Especially in the Ziyang Association in Chengdu, this illiterate person who can't read a word has become a pivotal figure.

In 1939, his hometown wanted to build a middle school, and invited Lai Yuanxin to return to his hometown for sightseeing. Until 1950, Lai Yuanxin made donations to this institute from time to time. Today's Sanyuansi Middle School was formerly known as Chuyan Middle School.

Lai Tangyuan's donation to run a school has been a good story in Ziyang, Sichuan.

Raw materials: 250g of glutinous rice flour, 125g of black sesame powder, 100g of lard, 15g of white sugar, excipients: appropriate amount of warm water

1. Prepare raw materials: glutinous rice flour, black sesame powder, lard, white sugar; 2. Sell black sesame powder, lard, and white sugar, and knead them into glutinous rice balls for later use; 3. Add an appropriate amount of warm water to the glutinous rice and make a slightly moist dough;

4. Take an appropriate amount of dough, knead it round, and flatten it; 5. Wrap in black sesame filling, close the mouth, and rub round; 6. Make all the glutinous rice balls;

7. Pour an appropriate amount of water into the pot and boil, put the glutinous rice balls in the pot and cook; 8. After the glutinous rice balls are boiled until they float, turn to low heat and cook for a while before they can be removed and eaten.

Broken thoughts: 1. When the empty rice ball stuffing and the first Shan Zhi stared at kneading the dough, it would be very scattered, and you need to be patient and knead it slowly; 2. Because it is made at home, I did not divide the glutinous rice dough and glutinous rice ball filling equally; Feel free to pull a small ball of glutinous rice dough and wrap it with an appropriate amount of glutinous rice ball filling;

Ingredient breakdown. Ingredients.

250g glutinous rice flour

Black sesame powder 125g

100g of lard

15g of sugar

Accessories. Appropriate amount of lukewarm water.

Sweet taste. Cooking process.

Ten minutes takes time.

Normal difficulty. Lai tangyuan practice steps.

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Prepare raw materials: glutinous rice flour, black sesame powder, lard, white sugar;

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Mix black sesame powder, lard, and white sugar, and knead them into glutinous rice balls for later use;

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Add an appropriate amount of warm water to the glutinous rice flour and form a slightly moist dough;

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Take an appropriate amount of dough, knead it round, and flatten it;

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Wrap in black sesame filling, close the mouth, and roll round;

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Make all the dumplings;

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Pour an appropriate amount of water into the pot and bring to a boil, put the glutinous rice balls in the pot and cook;

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After the glutinous rice balls are boiled until they float, turn to low heat and cook for a while before they are removed and eaten.

Tips. 1. When the glutinous rice ball filling is first kneaded, it will be very loose and you need to be patient and slowly kneaded;

2. Because it is made at home, I did not divide the glutinous rice dough and glutinous rice ball filling equally; Feel free to pull a small ball of glutinous rice dough and wrap it with an appropriate amount of glutinous rice ball filling;

When making this kind of glutinous rice ball, you must first mix the glutinous rice, and then make the letter how good the rice ball is, and then wrap the rice ball.

Lai tangyuan, tangyuan is a good thing, children like to eat tangyuan. Everyone has their own secrets, just me is afraid that you will get into trouble with him, maybe he has his own secrets that he didn't tell you, or he doesn't want to say it, he doesn't want to discriminate, so you still have to be cautious.

What should I do in glutinous rice balls? I think under normal circumstances, you can follow some of their online instructions for a long time, this is still better.

How can lazy dumplings smoke and let Taiwan go? But the way to do it is also very simple to open the Aquarius, and then put them in the pot, and then cook them, because the method of its staple food is very convenient, so everyone in the Rent Cong Bureau calls him a lazy Tang man.

The method of glutinous rice balls is generally to prepare rice noodles, then prepare different fillings, and then wrap them in and knead the rounds.

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Wash the black sesame seeds, drain and stir-fry, let them cool and stir up. Wash the lard, drain it, remove the dates and collapse off the fascia. , ground black sesame seeds, add lard, sugar.

Knead well with your hands. Add water to the glutinous rice flour and knead it into a dough with moderate hardness and softness, and divide it into small pieces. Wrap in the processed sesame filling.

Collect the rotten mouth and rub the round, and the surface of the rubbing type rock leak can be slippery. After the water boils, add the rice balls, and wait until the rice balls are all floating.

Lai glutinous rice balls are a kind of glutinous rice balls, and there are some different production techniques, and the taste is still very different!

I can't let go of the past, I can't think about it, what I missed in the relationship never belongs to me, and I try to look forward.

1.Wash the glutinous rice and rice, soak it for 48 hours, and wash it again before hemp. Grind it into a thin slurry with an appropriate amount of water, put it in a cloth bag, and hang it dry.

2.Remove impurities from the sesame seeds, wash them clean, fry them over low heat, fry them until fragrant, press them into fine noodles with a rolling pin, add powdered sugar, flour, and lard, and knead them.

3.Add an appropriate amount of water to the glutinous rice balls, knead them well, divide them into 30 lumps, and divide the small cubes into small cubes to form a round ball-shaped raw rice ball.

4.Boil the big pot of water and boil it, do not open the core of the beam after putting in the glutinous rice balls, wait for the glutinous rice balls to float, put a little cold water, keep it rolling but not rising, the glutinous rice balls are tumbling, and the heart is down.

Material. White sugar, 20 grams of black sesame seeds, 150 grams of bean paste, 200 grams of glutinous rice flour.

Method. 1.Cooked black sesame seeds (available in supermarkets), bean paste, and sugar are mixed well to make a filling.

Add glutinous rice flour and water to mix well into glutinous rice balls, add the agent, and wrap it in the filling to make balls. It should be noted here that the saucer containing the balls is best rubbed with a layer of oil to prevent sticking, or the outer layer of the balls is glued back to the messy layer of oil, and then rolled and dismantled Hu Yuan, I figured out the method myself.

2.Add water to the pot and bring to a boil, add the glutinous rice balls and cook until they float and the tangyuan skin is elastic and the filling is fully cooked, then scoop it into the bowl and add soup. Love scoop a few scoop a few.

When it comes to food, how can you not mention Sichuan. Lai Tangyuan is founded in 1894 by Sun Qiaohui of China's time-honored brand, the founder Lai Yuanxin went to Chengdu to pick up the burden to sell rice balls, because its rice balls have the characteristics of not muddy soup when boiling, and three non-sticky when eating (not wide and sticky chopsticks, non-sticky bowls, and non-sticky teeth), it is called "Lai Tangyuan". This dumpling heart can be used to wrap rice balls, make pumpkin pie and other snacks.

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Lai Tangyuan: Lai Tangyuan has a history of 100 years of hunger so far. Since 1894, the boss Lai Yuanxin has been cooking and selling rice balls along the streets of Chengdu, and the rice balls made by his Lu Ji are not rotten skin, not exposed filling, not muddy soup when cooked, and do not stick to chopsticks, not sticky or toothy, not greasy, moist and sweet, smooth and soft and glutinous, and have become the most prestigious snack in Chengdu.

Steps for spicy glutinous rice ball filling:

Fresh meat dumplings. Ingredients: spicy noodles, pork, green onion, ginger, salt, light soy sauce, dark soy sauce, pepper.

Specific method] 1, wash the pork, cut it into small pieces, and then chop it into minced meat.

2. Put the ginger slices, green onions, and peppercorns in a small bowl, and then add a little boiling water to soak for a while and let it cool.

3. Add the cooled green onion, ginger and pepper to the meat filling, and stir well. Then add half a spoon of dark soy sauce, a spoonful of light soy sauce, a pinch of salt, a pinch of pepper and spicy powder and stir well. According to personal taste, add a little chopped green onion, pour an appropriate amount of cooking oil into the draft, and mix well again, so that the meat filling is ready.

4. Adjust the filling, and start to mix the noodles below. Pour 200 grams of glutinous rice flour into a large bowl, slowly pour in 100 ml of boiling water and stir well, then pour in about 70 ml of warm water and stir well.

5. Knead the stirred glutinous rice flour into a smooth dough, and the kneaded dough needs to be slightly softer, because the dough will become hard after it is cold.

6. The glutinous rice dough does not need to be rested, it is directly kneaded into long strips, and then cut into small pieces of about 15 grams.

7. Put the dough in the palm of your hand and knead it round, then pinch it flat, then wrap it in the filling, pinch the seal tightly with the tiger's mouth bending technique, knead the circle again, and a rice ball will be wrapped.

8. Wrap all the glutinous rice balls and put them on a plate, and sprinkle some dry powder on the plate in advance to prevent sticking.

9. Add water to the pot and bring to a boil, put the rice balls into the pot, and push along the bottom of the pot with a spatula to prevent the rice balls from sticking to the pot. Cook on high heat until the rice balls float, then cook for another 2 minutes and then come out of the pot.

10. Add half a spoon of light soy sauce, half a spoon of balsamic vinegar, and a little sesame oil to the bowl. Next, put the glutinous rice balls into a bowl, sprinkle some coriander, and the fragrant fresh meat glutinous rice balls are complete.