The solstice in winter is the longest night in a year. Many people use this evening to make a "winter solstice circle" with glutinous rice flour. In order to distinguish it from "saying goodbye to the old and welcoming the new" on the eve of the Spring Festival, the day before the Winter Festival is called "adding the year" or "dividing the year", which means that the year is not over yet, but everyone has grown up for a year. So what should I do in jiaozi during the winter solstice? I have compiled a comprehensive list of the practices of glutinous rice balls. Let's take a look together.

Tangyuan is a warm tonic, suitable for eating in winter.

Glutinous rice is sweet in taste and warm in nature, which can nourish healthy qi. After eating, it will cause fever all over the body and play a role in keeping out the cold and nourishing. Best for winter. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid, starch and so on. It is a kind of food that warms and strengthens the body, has the effects of invigorating the middle warmer, invigorating the spleen, nourishing the stomach and stopping sweating, and has a certain relieving effect on anorexia, abdominal distension and diarrhea. In addition, it can also relieve night sweats due to qi deficiency, abdominal distension after pregnancy, shortness of breath, fatigue after strain, etc. Traditional Chinese medicine has always regarded glutinous rice balls as nourishing, regulating blood, strengthening spleen and appetizing products.

The fillings are mainly fruits and dried fruits, such as sesame, walnut, peanut and hawthorn, which are rich in nutrition.

The results of modern medical research show that black sesame in glutinous rice balls has significant medical and health care functions. Vitamin E in black sesame is very rich, which can delay aging, moisten five internal organs, strengthen bones and muscles, invigorate qi and strengthen body, prolong life, nourish liver and kidney, moisten spleen and lungs, and has dietotherapy effect on alopecia and white hair. Hawthorn is sour and sweet, slightly warm in nature, and has the functions of stimulating appetite, promoting digestion, resolving food stagnation, promoting blood circulation, removing blood stasis, resolving phlegm and promoting qi circulation. Walnut is warm and sweet, and has the effects of invigorating stomach, enriching blood, moistening lung and nourishing spirit. "Shen Nong Ben Cao Jing" lists walnuts as the top grade for long-term service, benefiting qi and prolonging life.

Tangyuan is good, but don't be greedy.

Tangyuan is good, but you will get sick if you eat too much. This is because glutinous rice is sticky and difficult to digest, especially after being made into cakes. Pay attention to when eating glutinous rice balls from winter to day:

1. Chew slowly.

2. Don't eat too much at a time, and don't eat glutinous rice balls continuously between meals.

Don't eat too hot dumplings to prevent burning your mouth and tongue.

Winter Solstice 1 A Complete Collection of Various jiaozi Practices. meat pocket

The raw materials include glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, Jiang Mo, minced winter vegetables and chopped green onion.

working methods

1 * * Mix glutinous rice with rice, soak it in1for a day or two, grind it into fine powder, and put it in a cloth bag to make flour.

2*** Pour a little oil into the pot, stir-fry minced meat when the oil is cooked, add soy sauce, pepper, cooking wine and Jiang Mo, and take out.

3*** After the cooked minced meat is cooled, add a proper amount of raw minced meat, minced winter vegetables and chopped green onion, mix well, freeze in the refrigerator, and cut into small pieces for stuffing.

4*** Mix flour with appropriate amount of ice water, take a small piece and knead it flat, wrap it in stuffing and knead it round.

5*** Boil dumplings in the pot. Don't be too angry. Take out the glutinous rice balls as soon as they surface.

6*** Put some soy sauce, pepper, monosodium glutamate, melted lard and chopped green onion. Put it in a bowl, pour in a proper amount of soup, and then take out the dumplings to eat.

Jiaozi's practices in winter solstice II. Assorted fruit steamed buns

The raw materials are glutinous rice balls, any fruit, starch and sugar.

working methods

1*** Knead the dough with glutinous rice balls and warm water, and knead the dough into balls the size of peanuts. 2*** Wash the fruit and cut it into small pieces.

3*** The meatballs are boiled in a pot for about 10 minutes, and then the fruit is added.

4*** thin, eat out of the pot.

Encyclopedia of various practices of glutinous rice balls from winter to Sunday III. Pearl mud

Ingredients: Fermented wine, glutinous rice balls and eggs. Seasoning: sugar, osmanthus.

The practice is to add a little cold salad to the dumplings and stir them into small pieces similar to noodle soup. Heat the distiller's grains in a pot, put the stirred glutinous rice balls into the pot one by one, and stir with slow fire for 2-3 minutes. Wait until the pimples are completely floating, and then beat them with broken eggs. Turn off the fire after the egg blossoms float, and sprinkle with osmanthus and sugar.

On the solstice of winter, various practices of jiaozi are completed. 4. Sesame and jujube paste jiaozi

Raw materials: red dates, pork fat, sesame seeds, fine white sand and glutinous rice flour.

working methods

1*** First, cook the big jujube, remove the core and mud, remove the film from the pig's suet and chop it with a knife. Add sugar, knead into stuffing, and wrap with glutinous rice flour to make small dumplings.

2*** Stir-fry sesame seeds and white sugar into fine powder to make fried noodles, and roll the cooked jiaozi in the fried noodles, which will be oily and soft to eat.

Jiaozi practices in winter solstice. 5. Sesame jiaozi

Ingredients: glutinous rice, rice, sugar, sesame paste, picked nuts, broken nuts, sesame seeds and melted lard.

working methods

1 * * Mix glutinous rice with rice * * You can add 1000 g of rice to 5000 g of glutinous rice * *, soak it in1water for one or two days, grind it with a mill, put it in a cloth bag and suspend it to make flour.

2*** Mix white sugar, sesame paste, peach kernel, sesame seed, melted lard and flour, and make small square stuffing for later use.

3*** Mix flour with appropriate amount of cold water, take a small piece, knead it flat, put it into the cut stuffing, seal it and knead it round.

4*** Boil the water and add the glutinous rice balls. When cooking, don't burn too much. Tangyuan floats to the surface and can be fished out after a while.

Jiaozi practices from winter solstice to June. Yam jiaozi

Raw yam 50 grams of sugar 90 grams of glutinous rice 500 grams of pepper.

working methods

1*** Mash yam into powder, steam it in a steamer, and add sugar and pepper? A little, mix into stuffing and set aside.

2*** After the glutinous rice is soaked, it is ground into glutinous rice flour and divided into several balls.

3*** Make the yam stuffing and glutinous rice balls into glutinous rice balls and put them in a boiling pot to cook.

Jiaozi practices from winter solstice to July. Fried dumplings.

500g of glutinous rice balls with various fillings, 0/000g of edible oil/kloc, and a little sugar as raw materials.

working methods

1* * Beat a number of glutinous rice balls with bamboo sticks to prevent oil splashing when frying.

2*** When the oil in the pot is ripe, fry the Yuanxiao twice. When the jiaozi is light yellow, turn it with bamboo chopsticks to heat it evenly, then fry it until golden brown, and small bubbles begin to appear on the surface, that is, take out the drained oil and put it on a plate.

3*** Put some sugar on the fried dumplings.

Jiaozi's practices are in the winter of the solstice. Fried dumplings with bean paste.

The raw materials are glutinous rice balls, red beans and sugar.

working methods

1*** Mix the dough with glutinous rice balls and warm water, and then pull the dough to the same size.

2*** Wash the red beans and boil them in a pressure cooker. Wash them with dry gauze.

3*** Put oil in the pan, pour chopped red beans, add sugar and stir-fry for 15 minutes. The ratio of red beans to sugar and oil is about 2: 1: 1.

4*** flatten the agent, fill it in the middle, and finally knead it into balls and fry it in a pot. There will be some splash when fried dumplings. Remember to punch holes in the dumplings with bamboo sticks to prevent oil from splashing when frying. Be sure to use a small fire.

Jiaozi practices from winter solstice to September. boiled dumpling

The raw material is 1500g fresh water mill, and 1000g sand stuffing * * * If fresh meat is used, it only needs 750g * * *.

working methods

1*** Take clean water and grind 250g, knead it into powder balls with appropriate amount of water, pat it into cakes, put it into a pot when the water boils, take it out when it is cooked, and soak it in cold water. Then put1250g of water mill powder into the jar and rub it with both hands. At the same time, put the cooked clams fished out of the water into the broken powder particles, knead them into powder balls, and cover them with wet cloth for later use.

2*** Take 20 * * * pills every 500g, knead the pills into a pot shape, add the sand stuffing, and then gradually close the edges, namely, make salty dumplings.

3*** After the water boils, put jiaozi into the pot and push it along the edge of the pot with a spoon. When jiaozi comes to the surface, add a little cold water and cook for 7-8 minutes. When jiaozi's skin looks black as jade and shiny, it is ripe.

Jiaozi practices from winter solstice 10. Guangdong Siwei jiaozi

Raw materials: mung bean, red bean, sugar wax gourd, taro, white sugar, sesame, cooked lard and glutinous rice balls.

working methods

1. First, respectively cook or steam mung beans, red beans, sugar wax gourd and taro, peel them, and add seasonings such as white sugar, sesame seeds and cooked lard to make four kinds of sweet stuffing.

2. Wrap the dumpling skin into four different stuffing centers and mark them. Boil four kinds of glutinous rice balls with sugar. Each bowl contains a jiaozi with different fillings, which is soft, smooth and delicate, and has four different flavors.

A complete collection of various practices of glutinous rice balls from winter to Japanese 1 1. Pearl jiaozi

The raw materials are high-quality glutinous rice 1 100g, black sesame 50g, refined flour 100g, pork suet 100g, rock sugar 25g, sugar 500g, oranges * * and candied oranges * *.

working methods

1. Wash1000g of glutinous rice, soak it in clear water for two days in spring and autumn, and change the water every 8 hours and 4 hours in summer to prevent it from turning sour. Grind glutinous rice into fine powder and put it into a cloth bag to drip dry.

2. Take the remaining 100g glutinous rice, wash it and soak it in warm water for later use.

3. Stir-fry black sesame seeds into fine powder with slow fire as soon as possible, and mix with innocent flour that has been fried into golden yellow; Tear off pork suet and cut it into fine dices, cut oranges into granules and crush them with rock sugar. The above raw materials are mixed with white sugar to form stuffing, which is divided into 20 round stuffing centers.

4. Knead the glutinous rice flour paste evenly. If the paste is too dry, add water and divide it into 20 equal parts. Each dough is wrapped with a stuffing, kneaded into a hemispherical shape with a round top and a flat bottom, and the surface is evenly dipped in soft glutinous rice.

5. Put jiaozi in a steamer and steam it with quick fire, hot or cold.

Jiaozi practices from winter solstice 12. Walnut Cheese jiaozi

Raw materials: dried walnut kernel 150g, glutinous rice 50g, glutinous rice flour 150g, hemp seed 100g, jujube 50g, and a little flour and osmanthus fragrans.

working methods

1. Put the sugar into a bowl, add a little osmanthus, hemp seed and flour, and add a little boiling water and mix well. Put it on the table, pat it with a knife into thin slices with a thickness of 1.5 minutes, and cut it into cubes with a square of 1.5 minutes, that is, salted dumpling stuffing.

2. Put the rice noodles in the dustpan. Put the dumpling stuffing in a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands, so that the dumpling stuffing is covered with glutinous rice flour three times in a row, that is, the dumpling is made. Cook in the pot for about 10 minutes, and it will be cooked when it floats.

3. Wash the walnut kernel twice with boiling water, peel and chop it, wash the jujube and soak it in cold water 12 hours.

4. Put glutinous rice, peach kernel and jujube into a bowl, add water and mix well, and grind it into fine pulp with a small mill.

5. Put a catty and a half of water in a clean spoon, add sugar, watch it on fire, skim off the floating foam, quickly add peach kernel pulp, stir salty porridge evenly until it is cooked, put it in a bowl, and remove it from the cooked dumplings.

Winter solstice 13 the practice of various glutinous rice balls. Tangxiaotangyuan

Ingredients: 2500g glutinous rice flour, 750g sugar, 0/50g cooked flour/kloc-,50g lard, 25g melon seeds, 25g walnuts, 25g sesame seeds, 3 oranges, green shredded pork and a little essence.

working methods

1. Mix100g of cooked flour, 500g of sugar, lard, melon seeds, walnuts and sesame seeds. Pour in the paste made of 50 grams of cooked flour, knead it into stuffing and cut it into cubes the size of corn kernels.

2. Put some glutinous rice flour in the laundry list, and roll the stuffing soaked in water into jiaozi of moderate size. Cut the orange in half and squeeze out the juice.

3. After the water boils, pour jiaozi into the pot. When jiaozi comes to the surface, add sugar and orange juice. After the sugar melts, put it in a bowl.

Winter solstice 14 the practice of various glutinous rice balls. Draw small dumplings.

Ingredients: 300g of glutinous rice flour, 300g of soft sugar, 25g of sheep oil, a little green shredded pork, 50g of sweet-scented osmanthus, melon seeds, sesame seeds, 50g of syrup, 50g of cooked noodles and 750g of peanut oil. Actual consumption100g.

working methods

1. Chop shredded green and red pork, and mix with lard, sugar 150g, osmanthus fragrans, cooked noodles, syrup, melon seeds and other ingredients to form crystal stuffing.

2. Break the mixed stuffing into pieces with a thickness of 3 mm, cut into cubes with a width of 3 mm, put the glutinous rice flour into water and shake it with a dustpan, and repeat it for three times to form raw glutinous rice balls.

3. Pour the flower oil into the frying spoon. When it is cooked to maturity, add the glutinous rice balls and poke them out with chopsticks. After floating, pick it up with a colander and pat the opening with a small spoon.

4. Put the frying spoon on the fire, inject a little water, add 150g white enamel, stir-fry until golden brown, add the glutinous rice balls, remove the spoon from the fire and stir, sprinkle with green shredded pork and sesame seeds.

The practice of various dumplings from winter to Sunday 15. Pigeon eggs sweet glutinous dumplings

The raw materials are 2500 grams of clear water flour, sugar 1000 grams, sesame powder 100 grams, a little mint essence and sugar hanging flowers.

working methods

1,1000g of sugar and 250g of water, simmer on medium fire for15min, immediately remove from the fire after drawing, pour one third of the syrup on the iron plate while it is hot, and stir it back and forth with a spatula and a kitchen knife. Then surround the syrup on the iron plate with into the pit, pour one third, and still stir the sugar paddle with a spatula and a kitchen knife. Knead the prepared and solidified sugar stuffing into long strips by hand, and then cut into bean-sized sugar granules for later use.

2. Take about 500 grams of water and grind it into powder, add a little water, knead it into a ball and pat it into a cake, cook it in a pot, take it out and soak it in cold water, cool it and knead it into dough until it doesn't stick to your hands, and cover it with a wet cloth for later use.

3. Take a powder blank weighing about 10g * *, press a hole with your thumb, put it in the stuffing, wrap it and knead it into a circle.

4. After the water is boiled, put jiaozi into the pot and stir with a spoon. Jiaozi rises to the surface and cooks for 20 minutes. When the skin of jiaozi is dark jade and shiny, you can take it out and pour it into the prepared cold water to cool it quickly. Then take out the balls to control the moisture, put them into the crushed sesame powder, roll the sesame powder on the bottom of each ball, and put them on the paper or zongzi leaves in groups of four.