Where is the sweet dumpling? What is the specific practice?

"Tang Shuai" is a traditional delicious snack in Guangdong. It tastes crisp, sweet and delicious. Tang Shuai is made of glutinous rice flour through a special cooking process, not fried or boiled, which is healthier to eat. Tang Shuai is often called the "twin brother" of jiaozi, because they are all made of glutinous rice flour and boiled in water. Sugar dumplings are not only delicious, but also have rich and colorful use value. Below I will share with you in detail how to make sugar water, so that relatives can make it when they want to eat it.

First, prepare each raw material, put glutinous rice flour and glutinous rice flour into a neat cauldron, mix them evenly, and then add 130g water to glutinous rice flour.

While draining water, knead the dough by hand until it becomes smooth glutinous rice batter, and let it stand for a period of time. In this case, prepare peanuts and white sesame seeds respectively in advance.

Put peanuts into the wok immediately without adding oil, stir-fry until they change color and take them out. Twist off the red clothes of peanuts, then put white sesame seeds into a wok, dry-fry until fragrant, take them out, and put the fried peanuts and white sesame seeds into high-speed blender. Crush according to your own hobbies. The sticky rice batter at this time is similar to waking up. Divide into18g flour dough, and then knead the dough into balls. According to this method, every ball is done well.

Add water to the pot. When the water boils, pour in the cooked jiaozi and start cooking. At the same time, take another pot, add the old brown sugar, add 100g water, and stir while heating until it becomes sugar paddle water.

At this time, you can find the steamed rice balls floating down. Cook for another 2 minutes, then take it out, immediately put it into the sugar juice, add three or four slices of ginger, and cook it slowly with low fire, paying attention to continuous stirring to avoid sticking to the pot.

Until the glutinous rice balls can be evenly coated with sugar juice and the juice becomes sticky, you can turn off the heat, take out the pot, sprinkle peanuts and sesame seeds, and enjoy.

Glutinous rice flour, a sugar-free raw material, is actually a kind of food with great utilization value, which is rich in protein and its various nutritional elements. It has a certain auxiliary effect on strengthening the spleen and nourishing the stomach, nourishing yin and nourishing blood. Glutinous rice flour can also be used to make various sticky snacks, such as jiaozi, mashed potatoes, snowballing usury and so on. Every kind of food is rich in flavor, and the sugar-free, together with ginger slices and brown sugar, can play a certain practical role in dispelling cold.

Because glutinous rice flour is sticky, in order to prevent some people from eating unaccustomed, glutinous rice flour can be added in an appropriate amount. The bigger the glutinous rice flour is added, the less sticky it is. Therefore, everyone should pay attention to the appropriate addition. When kneading dough, gradually add water in batches, and the batter must be moderate in hardness and no particles. The sugar made by this method is delicious, and the elderly and children at home can eat it with confidence.