特色手工元宵的做法

2024-06-20 21:06:22 2536

特色手工元宵的做法
这个手工元宵做法比较特别,味道比外面买的好吃太多,不是太甜也不腻,非常可口。做这个元宵要用烫水调和糯米粉,使劲揉,干湿要掌握好,不粘手,不裂口。煮好的汤圆晶莹剔透的,光滑的,煮好汤圆的汤是清亮的,用筷子夹不沾筷子,这种汤圆讲究要空心,看上去很大很圆,筷子一夹还有空心的那种声音,在水待开的时候开始做汤圆,一个一个小心从锅边滑下去,小火,一直不能开太大,过一会左右转动锅,使汤圆自动浮上来,老人们叫做“爬上来”,用来比喻人在新的一年里步步高升。下面将这个特色手工元宵的做法分享给大家......

Details of ingredients

  • 糯米粉200克
  • 花生100克
  • 核桃仁30克
  • 白芝麻30克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三刻钟

Steps to make 特色手工元宵的做法

  • 1.准备好原材料
  • 2.将花生和核桃仁放入微波炉高火两分钟左右,然后去皮
  • 3.将花生和核桃仁切细
  • 4.锅里放入白芝麻干炒,炒熟
  • 5.加入花生和核桃仁,加入适量红糖和猪油,翻炒均匀,稍微湿一点,不要太干
  • 6.元宵的馅料就做好了
  • 7.用快烧开的水,一点一点加入,将糯米粉揉成干湿合适的面团
  • 8.取大小合适的元宵面团搓圆,然后挖空,装入馅料,不要装太满
  • 9.收口,然后搓成光滑的元宵
  • 10.放入水快烧开的锅里,轻轻晃动锅,开中小火,煮七八分钟至元宵熟
  • 11.出锅了,一点不腻,非常美味
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