Tips for cooking the Lantern Festival on the 15th day of the first month

Tips for cooking the Lantern Festival on the 15th day of the first month

Tips for cooking the Lantern Festival on the 15th day of the first month

[Introduction]Lantern is a round food made of glutinous rice flour. It can be divided into two types: solid and stuffed.

The stuffed ones are sweet and salty.

The Lantern Festival is also eaten a lot, and the production of the Lantern Festival is different in the North and South.

Now let ‘s learn how to cook the Lantern Festival: sweet stuffing usually includes lard bean paste, sugar sesame, sweet-scented osmanthus, jujube puree, nuts, hemp, almond, ginkgo, hawthorn, etc .; salty stuffing usually includes fresh meat, hamDing, shrimp and so on.

The stuffed lantern with mustard, shallot, garlic, leek, and ginger is called “Five Flavor Lantern”, which means hard-working, long-lasting, and upward.

  Southerners refer to the Lantern Festival as dumplings. When making “Lantern Festival”, first mix the glutinous rice flour with water, then “wrap” the filling; Northerners make “Lantern Festival”, first knead the filling into uniform small balls,Keep shaking in a basket with dried glutinous rice flour, and add water from time to time to make the filling stick more and more glutinous rice flour until the size is right.

The size of the “Lantern Festival” varies. The big ones are like walnuts and the small ones are soy beans.

  Tips for cooking the Lantern Festival There are many varieties of Lantern Festival, which are divided into two categories: stuffed heart and unfilled heart.

Unfilled Lantern Festival is usually sweet, with candied dates, osmanthus, osmanthus, longan and so on.

There are stuffed lanterns and sweet and salty.

I bought the Lantern Festival, and there is a little knowledge about cooking the Lantern Festival. You must master a few important points. Bao Jun has delicious and delicious Lantern Festival: Cooking the Lantern Festival has several points: 1.
Gently pinch.

Before going out of the pot, pinch the Lantern Festival by hand, causing slight cracks. The cooked Lantern Festival is easy to cook inside and outside, soft and delicious.

  2.Under water.

Bring the water to a boil with high heat, then remove the lantern from the pot, gently push it away with the back of the spoon, and rotate the lantern a few times to prevent the bottom of the pot from sticking.

  3.Cook on low heat.

After the Lantern Festival is cooked in the pot until it floats, it should be quickly switched to gentle flames. At this time, if it is still cooked on a high fire, the Lantern Festival will roll and it will burst.

If the Lantern Festival keeps turning, the heat is uneven, and it is easy to be cooked outside and hard inside.

  4.Some cold water.

After entering the pot on the Lantern Festival, you should pour in an appropriate amount of cold water every time you open it to keep it in a non-rolling state. After you open it for two or three times, cook it for a while to remove it for consumption.

The Lantern Festival cooked in this way is soft and hard, sweet and delicious.

  5.Change the soup frequently.

After cooking two or three pots on the Lantern Festival, the soup thickened, greatly restricting the movement of water molecules, and the water should be changed and then cooked.

Otherwise, it will be cooked slowly and easily pinched.

  Put more water when cooking the Lantern Festival, and reduce the heat after the water is boiled. When the water surface slightly rolls, you can lower the Lantern Festival into the pot. After boiling for 10 minutes, it will be soft and ready to cook.Gourmet meal.