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VEGETARIANISM : THE NOBLE WAY OF LIVING
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Winter Solstice Fun with Traditional Formosan (Taiwanese) Tang Yuan (In Formosan)
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Part 1. URL: |
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Outer Layer:
- Glutinous rice flour
- 2 teaspoons green tea powder
- Beet juice
- Boiled water
Filling:
- Veggie ham, chopped
- Stir-fried chopped mushrooms
- Stir-fried chopped turnip
- Fried diced shallots (marinated in oil)
- Minced celery
- Vegetarian seasoning
- 2 tablespoons sesame oil
- Ground pepper
- Salt
Soup:
- Boiled water
- 2 teaspoons salt
- Vegetarian seasoning
- Some ground pepper
- Some cilantro
- Some chrysanthemum leaves
- Fried diced shallots (marinated in oil)
Directions:
Outer layer:
- Pour glutinous rice flour into the bowl. Add green tea powder to make greenish outer layer or beet juice to make the reddish outer layer.
- Add slowly boiled water; stir it well until it becomes the dough.
- Knead it into long dough. Then, cut it in sections.
Filling:
- Put veggie ham, stir-fried mushrooms, stir-fried turnip, fried shallots (marinated in oil), minced celery into the bowl. Mix them together.
- Add sesame oil and ground pepper. Mix them well.
Tang Yuan’s cakes:
- Boil the water first.
- Take 1 dough section, use the hands to form an indentation and put the filling inside. Seal the dough into a dumpling.
- Put the Tang Yuan’s dumpling into the boiled water, cook until they float to the surface. Remove the float dumpling from the boiling water.
Soup:
- Put the boiled water into the pot. Add salt and vegetarian seasoning to taste.
- Add Tang Yuan’s dumplings.
- Add the chrysanthemum leaves, cook until it boils.
- Add pepper, cilantro, and fried diced shallots to have a special flavor of Winter Solstice.
Note:
- Scoop the Tang Yuan’s dumplings, boiled chrysanthemum leaves and some soup base into the bowl.
- Winter Solstice serves when it‘s still hot.
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