This winter, my son is fascinated with eating oranges, an orange that is very big and sweet, and orange peel is not waxed. Every day, there is peeled orange peel in the house. It’s a pity to throw it away, so I chose it. Some good, made a large bottle of candied orange peel, used to wipe bread to make desserts are very delicious, this time the whimsy used to make dumplings, the taste is quite fresh, completely the natural taste of the orange itself. I also use purple sweet potato to make purple dumpling skin, which not only has a special taste, but also has a bright color. This is my own taste. I also give different flavors and colors to the same Lantern Festival every year!
Choose large oranges that are not waxed
The orange peel is cleaned and peeled off. You can also wash the orange peel that you usually eat.
Use a knife to cut the white sable in the orange peel with a knife.
Try to get a little clean, so you won’t suffer.
Cut the preferred orange peel into small
Add water to the pot to boil
Then pour it into the colander and wash it with running water to control the water.
Tear the orange flesh into small pieces
Put the water-controlled orange peel, orange meat, rock sugar, and the lemon peel and lemon juice into a clean pot.
Put 400ML of water, put it on fire and let it boil. Boil it in medium and small heat until it is thick. It will be thicker after cooling.
Put the candied orange peel into a bowl with a knife
Add the white sugar, cooked flour, and salad oil to a dry filling.
Weigh the dumplings into a large bowl
The steamed purple potato is crushed into a puree with a spoon back or other tools. The finer the purple potato puree, the better the effect of the dumpling skin.
Put the purple potato loach into the glutinous rice flour and knead it into fine granules.
Then take 40 grams and divide it into 4 parts, and knead it into 4 round cakes. The powder is a little dry and it is not easy to knead it together. It can be kneaded with water on the hand.
Take a small pot and put it in water to boil, then put the 4 small pieces that have been pinched in, simmer until the cake is served, and cook for half a minute.
Marinate the cooked cakes and put them directly into the purple glutinous rice glutinous rice flour. Just mix the rice flour and the cake with a spoon.
Put a little water when not hot, and knead it into a smooth purple potato glutinous rice flour. The water must be put a little bit, so that the surface is too soft; when it is wet, it will not be too sticky; the dough is very sticky at first, but it will be fine after cooling. On the panel, you can use the dry glutinous rice flour to make the hand powder (supplement) to knead the dough, but don't use the powder after you don't stick it. The color of the dumplings is beautiful and smooth.
Spread the good powder into a strip and divide it into small pieces of uniform size.
Take a small dose and put it in the palm of your hand, then use your thumb to turn around the middle and pinch it around, and open a small nest in the middle.
Fill the nest with the orange stuffing
Use a hand to gather the circumference of the round skin at the mouth of the tiger, then tighten and completely wrap the stuffing
Put it in the palm of your hand and put it into a smooth spherical shape with both hands.
Put the water in the pot and boil it, put it into the packaged purple potato broth, boil the glutinous rice balls in the medium and small fire, and let it float. It will be elastic. When cooking, it should be drenched into water to make the water in the pot not too boiling.