Teach you how to make our most famous glutinous rice balls here, there are four flavors in one pot, and each one tastes great

"Sixi Tangyuan" is one of the top ten special snacks in Yangzhou, because there are four kinds of fillings, and the shapes are also different, which tastes crispy and glutinous, sweet and salty, implying reunion, harmony and beauty. Local people usually make and eat it during the New Year's festival and when the lights are on, just like dumplings in the north.

In fact, the most distinctive feature of Sixi glutinous rice balls is the "crystal glutinous rice ball", its filling is to chop the lard and mix it with sugar, and then after more than ten days of pickling, the finished glutinous rice balls look crystal clear and very beautiful. But because of the high calories, I didn't dare to try it. But today's four kinds of fillings taste really delicious.

【Four Happiness Dumplings】

Ingredients: 150g glutinous rice flour, 150g sticky rice flour, 200g boiling water, 100g red bean paste, 100g black sesame peanut filling, 80g peach crisp, 40g brown sugar, 35g cooked peanut kernels, 35g corn oil, 150g shepherd's cabbage, 5g minced ginger, 20g lard, 2g salt, 1g sugar

Steps:

1. Black sesame peanut filling: Break the fried black sesame seeds and peanuts (peeled), then add white sugar and mix evenly, finally pour in the boiled lard and mix well, put it in the refrigerator and refrigerate it into a solid (all the ingredients used are 1:1); There is also red bean paste filling, which can be bought at the supermarket if you are too troublesome to make it yourself

2. How to make peach crisp peanut filling: Prepare 80g peach crisp (sweet), 35g cooked peanut kernel (peeled), and 40g brown sugar

3. Crush them separately, and crush the peanuts into coarse particles, not too broken, so that the taste is better

4. Mix the three ingredients together and pour in 35g of corn oil

5. Mix well and set aside

6. The method of filling the shepherd's cabbage: clean the shepherd's cabbage, blanch it and put it in cold water to cool

7. Squeeze out the water and chop it up

8. Add 2g salt, 5g minced ginger, 1g sugar, 20g lard and a little chicken essence

9. Mix well and set aside

10. Pour 150g of glutinous rice flour and 150g of sticky rice flour (that is, japonica rice flour, if not, you can use all glutinous rice flour) into the container, slowly add 200g of boiling water (depending on the water absorption of the flour), and stir into a flocculent

11. When it is not hot, knead it into a dough, and if it sticks to your hands, you can use glutinous rice flour to rescue

12. After rolling the glutinous rice dough into long strips, cut it into small pieces of uniform size, and cover it with plastic wrap to avoid air drying

13. Take a small piece of dough, knead it into a small bowl by hand, and put in the filling

14. After sealing, rub the round, and rub a small tail with the tiger's mouth (to facilitate the distinction of various fillings)

15. The other fillings were also wrapped in turn, put into a plate sprinkled with glutinous rice flour, and in order to make it easier to identify, I made balls of different shapes: the peach crisp filling with a small tail, the shepherd's cabbage filling was oval, the red bean paste filling was a small round cake shape, and the black sesame peanut filling was round

16. Pour more water into the pot, boil the water over high heat and put it into the rice balls, turn to medium heat after boiling the pot again, cook until the rice balls are all floating, and then boil for a while to turn off the heat and take it out (shake the pot from time to time during the cooking period to avoid sticking to the pot), the filling of the freshly cooked rice balls is still very hot, you must be careful when eating, you can't be in a hurry!

Tips:

1. The peanut particles are larger, and the taste is good when eating, and it will be more crispy

2. The peach crisp is made by myself, if you are too troublesome, you can buy it to make it, but it must be sweet

3. The blanched dough will be very sticky, and dry glutinous rice flour should be used to prevent sticking during the production process

4. The shape and size of the glutinous rice balls can be made according to personal preference

5. Tangyuan should not be eaten too much at one time, otherwise it will not be easy to digest