[Pink and Color rice dumpling] Natural Pigment Four color Tangtuan He Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)

1. Prepare fillings first (adjust according to personal preference) white/fresh meat: minced meat+cooking wine+salt+soy sauce red/bean paste: self-made Red bean soup+sugar preserved lard Ding Green/sesame: freshly ground sesame powder 2+sugar 2+cooked lard 1 yellow/chestnut paste: cooked chestnut paste+sweet osmanthus

2. Use a spoon or directly pinch each material into 12 small balls by hand, with each ball weighing approximately 10-15 grams. For those who are not good at wrapping dumplings, you can put the balls into the refrigerator and freeze them until they are hard (don't stick), which will be easier to wrap.

3. Natural pigments can be selected according to personal preferences: red yeast powder, matcha powder, cocoa powder; Ripe carrot puree, cooked pumpkin puree, cooked purple sweet potato puree; Amaranth juice, purple cabbage juice, etc. (Due to the easy coloring of pumpkin, in order to match the other two colors, only the soup made by boiling pumpkin is used to make the color lighter and pink.)

4.150g of water milled glutinous Rice noodles, add 120g of hot water not lower than 60 ℃. (60 ℃ is hot water) Since glutinous rice flour is easy to dry and crack after being cold, it is not easy to pack, so it is recommended that the amount of dough should not be too much each time. Alternatively, it can be produced in batches. Pack 10-15 pieces each time and proceed to the next batch.

After roughly mixing with a scraper, knead it into dough by hand. (It is sticky when it is hot, but if the dough is too cold after kneading for a long time, it is easy to dry and crack. Therefore, it is recommended to take off a small one for each rice dumpling made, and try to keep the large dough moist and warm.)

6. For the use of natural pigments in powder: To avoid uneven coloring, it is necessary to knead them evenly for a long time. You can first melt an appropriate amount of color powder in hot water. (Not necessarily fully dissolved, which is a normal phenomenon)

7. The amount of pigment used in the shallow flour effect dumplings is very small. If you are not sure, it is better to add it bit by bit (powder pigments are added to the dough after being boiled with a very small amount of water, and if the dough appears too wet, add some glutinous rice flour) until the color is satisfactory. Attention: Except for the spotted orchid, the color will be slightly darker after cooking, especially for powder pigments. Do not place too much emphasis on it.

8. After kneading into dough, take one small dough of about 20g to make rice dumpling. In colder weather, after finishing one, pick another small dough to keep the large dough warm and moist. During hot weather, it can be divided into 12 small groups at once.

9. Method 1 of wrapping rice dumpling: after kneading into a ball, use your fingers to poke a semicircular hole in the middle of the shell, wrap the filling, close the mouth and knead the ball. (The stuffing is taken with chopsticks to avoid touching hands and affecting the appearance of the outer skin) Method 2 of wrapping rice dumpling: sprinkle glutinous rice flour in excess of the amount on the chopping board and rolling pin to prevent sticking, roll the flat leather into the stuffing, close the mouth and knead round.

10. If necessary, roll the wrapped rice dumpling onto a layer of glutinous rice flour to prevent sticking (in addition to the amount used). Put it flat in the refrigerator for quick freezing. It is not recommended to stack it before it solidifies to avoid damage.

When eating, first boil the water in the pot, with slightly more water. Slide rice dumpling into the boiling water pan and gently push with the back of the spoon. After boiling over high heat, turn to medium low heat. Sprinkle some cold water when the water is rolling again to keep the water temperature around 90 ℃. After rolling for about two or three times, rice dumpling floats and can be fished out.