A list of the contents of this article:

The practice of Pi Yuanzi, how to make it delicious, and the common practice of Pi Yuanzi.

Blow it up. Pour enough oil into the pan and heat it to 50% heat (about 150 degrees Celsius). Put the processed egg skin balls into the oil pan one by one, deep-fry over medium heat until the surface is golden and crisp, remove and drain oil. Come out of the pot. Put the fried egg skins on a plate and eat them with your favorite sauces, such as sweet noodle sauce, ketchup and so on. Tip: when making egg skins, you should control the heat to avoid being too hard or too thin.

As a traditional Chinese cuisine, Yuanzi has different practices and ingredients in different regions. Generally speaking, to make round balls, you need to mix flour and water into dough, then rub the dough into strips, cut it into small pieces, and then rub it with your hands into round balls. These balls are usually cooked in boiling water and then served with different sauces or ingredients. In northern China, Yuanzi is usually called dumplings or dumplings.

Boil medium well noodles in boiling water, chop high-quality pork (or pork legs) in cold water and boil away the bloody water. then boil diced pork (fat part can be chopped), add egg white, appropriate amount of old chicken soup (or pork soup), add salt, a little light soy sauce, chopped spring onions and ginger, then roll a layer of cassava powder in a bowl filled with mung bean starch.

. wash glutinous rice and soak in clean water one day in advance. 2. Chop lean meat into mud, add ginger, garlic and scallions and chop fine together. 3. Add salt, cooking wine, sesame oil, starch and eggs to minced meat. Stir all ingredients well and beat clockwise. 4. Press the mashed meat into small cakes and wrap the egg yolk in the meat filling. 5. Roll the meatballs in the soaked glutinous rice and wrap the meatballs evenly.

First of all, prepare the necessary ingredients. The main materials include glutinous rice flour, warm water and appropriate amount of stuffing (such as red bean paste, black sesame filling, etc.). Glutinous rice flour is a key raw material for making Xiaoyuanzi, which gives Xiaoyuanzi a soft waxy taste. The stuffing can be chosen according to individual taste, which increases the flavor and change of Xiaoyuanzi.

Or prepare a gauze, wet and wring dry with water, put the wrapped round on the gauze.

How to make fried rice dumplings with crispy pastry?

Separate the egg tart from the tin paper. Put the dumplings one by one into the egg tart, then tighten the mouth and wrap the dumplings tightly. Tidy up the egg tart and wrap it round. Put the wrapped dumplings on the tin foil one by one, brush the egg yolk and sprinkle with black sesame seeds. Preheat the oven and heat 180 degrees for 20 minutes. Finally, the soft glutinous sweet baked dumplings can be eaten when the roast net is not hot.

Make round soup crust: put the glutinous rice flour into a large bowl, slowly add warm water and stir until the dough can be kneaded into a ball without sticking to your hands. Then divide the dough into balls of about 30 grams each, flatten it, wrap it in the stuffing, squeeze and seal, and set aside. Make pastry: mix low-gluten flour, powdered sugar, baking powder and salt in a large bowl.

Raw materials: quick-frozen bean paste dumplings, quick-frozen black sticky rice sesame dumplings, bread bran, brown sugar, edible oil. Prepare quick-frozen dumplings, no need to thaw. Prepare the bread bran and pour it into the bowl. Boil a pot of boiling water, pour into the dumplings, push the anti-stick pan along the bottom of the pot with a leaky spoon, cover and boil, add a large bowl of cold water, then boil until the dumplings float, then boil for about half a minute, then pick up.

Prepare the ingredients; pour 100 grams of sugar into 100 grams of black sesame sauce, stir well with melted butter, cover and heat in microwave oven for 1 minute until the sugar melts. Remove and stir well.

How to make Tang Yuanpi?

The skin of glutinous rice dumplings is mainly made of glutinous rice flour, sugar and frozen water. Add glutinous rice flour and sugar to frozen water and rub into glutinous rice skin. Dice the mango and wrap it in the round skin of the soup. Wrap the right amount of mango cream stuffing in the round skin of the soup. Put the wrapped dumplings in a wok of oil and deep-fry until crisp. Note that the best ratio of stuffing to glutinous rice skin is 1:1 to avoid too much stuffing that makes the taste too greasy.

First of all, the materials to be prepared are glutinous rice flour, black sesame, white sugar, honey, olive oil and warm water.

The glutinous rice flour to be used is ready. Pour out the glutinous rice flour. Weigh 200g glutinous rice flour as a spare. Prepare the boiled water to be used. Weigh 150g boiled water. Pour boiling water into glutinous rice flour. Stir it with chopsticks. Put the noodles into balls. Take the right amount of dough, touch some water on your hands, and then knead the dough into a skin.

How to make round dumplings

1, round dumpling skin wrapping method: put the dumpling filling into the center of the skin, if the technology is not skilled, do not put too much stuffing. Pinch the center first, then both sides. Then squeeze the edges of the dumplings from the middle to the sides, so that the soup will not leak when the dumplings are boiled. Finally, find a large plate. Northerners usually use a curtain (made of bamboo) and put it neatly on it.

2. Put in the right amount of stuffing and spread a little water on the edge of the dumpling skin. 2, fold in half and knead the middle of the dumpling skins on both sides. 3, squeeze tightly in the middle. 4, the middle right part, clamp it to the middle with the tiger mouth of the right hand. 5, in the left part of the middle, clamp it to the middle with the tiger mouth of the left hand. 6. The clamping part of the 3-4 step is pinched between the thumb and forefinger of both hands again.

Step 9: spread a round dumpling skin in the palm of your hand. Step 10: put the right amount of prepared stuffing in the center of the dumpling skin, do not have too much, the less taste is not good, if too much, the dumplings are easy to open when they are not firmly boiled. Step 11: hold the side of the dumpling skin with the other hand. Step 12: fold inward along one direction and squeeze out the fold in the same way as steamed stuffed bun. Step 13: finally, squeeze the mouth and seal it.

4. The way to wrap round-skin dumplings is to take a dumpling skin and put the stuffing in the center. Fold the skin in half, squeeze the center, and then gradually knead outward from the center to both sides, each kneading, the skin on both sides to the center, until all kneading is completed, forming a half-moon shape. Roll the skins on both sides to make the dumplings into a circle, then close the two ends and press them with your hands. Make other dumplings again and again.