Lantern Festival
VicentaLakin
It's New Year's Eve. Let's all start a new year of work, and here's to all friends we don't know! My daughter is here to celebrate! It's the first time I've had a night, and it's really easy to make it, because it's been so long, it's been done almost since noon. But the production was so happy, my daughter was involved in the whole process, and while there was trouble and help, there was my mess, but it was so full and full of happiness! This time, it's a five-colour night, and it's a lot of color work on the Internet, and it's pretty easy to do it, but it really does, and the color changes. When the water is boiled, the drop of lemon is pink and the drop of soda or alkali is green. And that's the magic of flower vase, like this color change. It's really fun for a family to make and play together
VicentaLakin
It's New Year's Eve, and I wish you all the best! Every year it's food-eating outside, or it's a long line that buys old characters. This year we decided not to eat the night we bought from the outside and make the night ourselves. The most important thing about this is the taste of the material, which has been eaten in many ways over the years, the most favorite being black sesame. So this time it's made of black sesame peanuts, and I'm absolutely natural and of high nutritional value. I should have put some pig oil in the pie, but there's a six-year-old baby in the house, and I don't want her to eat the fat stuff. Eat at home and be healthy. But I couldn't do it without a little oil, so I put some perfume in it. It's all one thing. Plus, I'm using sugar powder. If not, just regular sugar。
VicentaLakin
It's salty and sweet, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, but it gives you a taste...
ShanelZulauf
On the fifteenth day of the first month of previous years, we would make dumplings or buy some ready-made frozen dumplings. But I don't feel that it tastes as delicious as the thin-skinned and big fillings made by myself! <br />In fact, making yuanxiao is much easier than making glutinous rice balls. At least it doesn't have to be mixed, and the size is easy to control. When making, you only need to roll the stuffing in the Lantern Festival powder two or three times before you can cook it. Tangyuan needs to be packed one by one, and Yuanxiao can be shaken out a lot at one time. For example, if there are more people in the family, you can use a large basin to shake the Yuanxiao, and if there are fewer people, use a small basin. The Yuanxiao is made using coarse dry glutinous rice flour, so it is relatively resistant to storage. This thicker glutinous rice flour, also called "Yuanxiao Powder", is specially used to make Yuanxiao and is sold in grain stores in Beijing. After shaking the yuanxiao, for example, more glutinous rice flour precipitates in the water. It can be further precipitated and filtered and then used to make rice cakes. If it is too little, it will be unnecessary. <br />The Lantern Festival I made this time comes with two fillings, Wuren 'er and Hawthorn. The five-kernel stuffing is still the stuffing left over from making mooncakes on August 15 last year. It has been kept in the freezer until it is frozen. Since the stuffing is mainly made of white sugar, and then quick-frozen at minus 20 degrees Celsius, it will not easily deteriorate even if it is left for a year. The hawthorn filling used this time is also very convenient. The old Beijing golden cake is also called hawthorn cake. It is made by mashing it and adding some fried flour and osmanthus sauce. If you like it to be sweeter, you can add some white sugar. This Lantern Festival with Beijing characteristics is made as follows;
