Three color grain is a traditional Chinese pastry, made of glutinous rice as the main material, different colors of glutinous rice ball splicing, soft texture, bright color, sweet and delicious taste. The following is the basic method of making three-color granules:
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material requested
- Glutinous rice flour 300g
- 50 grams caster sugar
- Vegetable oil
- Pulp (such as red bean paste, mung bean paste, black sesame paste, etc.)
- Appropriate amount of food coloring (red, green, yellow)
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step
1. Mix glutinous rice flour and caster sugar well.
2. Put proper amount of glutinous rice flour mixture into 3 containers.
3. Add different colors of food coloring to each container, and add appropriate amount of water to stir well, so that the color is evenly dispersed.
4. Steam each color of glutinous rice paste separately.
5. After steaming, let cool until slightly warm, and pour in vegetable oil (the amount of oil can be adjusted according to personal taste, so that the glutinous rice flour is not easy to stick).
6. Take a small ball of different colors of glutinous rice paste and knead it into a ball with your hands.
7. Arrange the different colors of glutinous rice paste together in the way you like, and shape them into neat small squares or small balls with your hands.
8. Steam the three color granules and let them cool before serving.
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The key to making three-color granules is the control of color and the shaping of shape, which can be designed according to their own preferences and creativity. In addition, you can also add fruit meat filling to the glutinous rice ball to add texture and flavor.
1. Ingredients: shrimps, scallops, nine holes, Stichopus japonicum, winter bamboo shoots, mustard greens, ginger, garlic, Taibai powder, Shaoxing wine, 1 can of stock, sesame oil, oyster sauce.
2, Method: Boil the mustard greens for 1 to 2 minutes, soak in cold water after becoming soft, then cut into chunks; Stichopus japonicus is also cut into pieces, after blanching for a while, wash cold water and then pick up.
3. Boil the winter bamboo shoots and cut them into chunks. Take out the nine-hole meat after scalding.
4. Saute ginger and garlic until fragrant, then add winter bamboo shoots and sea cucumber until fragrant, then add oyster sauce and stir fry, then add stock and cook for 3 minutes, and season with chicken powder.
5. Wipe the scallops and shrimps dry, add some white powder, mix well and fry in the pan until 6. Remove.
6. Stir-fry the mustard greens, add the boiled bamboo shoots and sea cucumber, cook for a while, then add scallops, shrimps and nine holes, stir fry. Add some thin thicken dry soup, then drizzle with sesame oil to finish!