Assorted fragrant rice dumplings(shi jin piao xiang zong zi )

Assorted fragrant rice dumplings

Introduction:

"Time flies and time flies. When it comes to the fragrance of zongzi, the Dragon Boat Festival will be in a few days. There are more and more people selling Zongzi on the street. There are thousands of products and hundreds of varieties in the supermarket, and the colorful zongzi are also full of cabinets. Walking through the street, you can smell the fragrance of rice dumplings coming from afar. Somehow, I suddenly think of my mother in my hometown. It seems that I can smell the smell of my mother's handmade rice dumplings in childhood. The scenes of my childhood festival also rush to my eyes, such as eating rice dumplings and racing dragon boat I can't wait to taste my mother's assorted fragrant rice dumplings, so I decided to enrich myself and show my mother's skills. Ha ha ~ next, I'll introduce you a mother's assorted fragrant rice dumpling. "

Production steps:

Step 1:-

Step 2: wash the dried rice dumpling leaves and rope, then boil them in hot water for 3 minutes.

Step 3:-

Step 4:-

Step 5: soak the mung bean in advance at night, cut the garlic in half, dice the mushroom, take out the duck egg yolk, and then cut it in half.

Step 6: cut the pork into slices, add appropriate amount of fish sauce, pepper and sand tea powder, mix well, marinate for 10 minutes, set aside (no sand tea powder can be used as seasoning).

Step 7: heat the oil in the pan, add garlic and stir fry until fragrant, add mushrooms and stir fry until fragrant. Pour glutinous rice, mung beans, lotus seeds and shrimps and stir well. Add appropriate amount of refined salt, fish sauce, pepper, Sha Cha powder and chicken essence and stir well. Set aside and let cool.

Step 8: after air cooling, you can prepare to make zongzi; < br > (1) stack two leaves of zongzi and fold them into funnel shape;

Step 9: (2) add a small amount of mixed glutinous rice, and then add the bacon and salted duck egg yolk;

Step 10: (3) cover it with a layer of assorted glutinous rice, wrap the leaves tightly, and tie the dumplings tightly with a string.

Step 11: the cooking of rice dumplings, cooking rice dumplings must be water after rolling down the rice dumplings, water should be soaked in rice dumpling surface, after rolling up again, then change to medium heat to cook for half an hour, do not add raw water in the process of cooking rice dumplings.

Step 12: Mom flavor mixed fragrance rice dumplings: the fragrance of rice dumplings is fragrant, the entrance is oily but not greasy, waxy but not sticky, the salty taste is moderate, tender and delicious is not very tempting.

Step 13:-

Materials required:

Glutinous rice: 800g

Lotus seed: 400g

Mung bean: 400g

Mushroom: 200g

Salted duck egg: 500g

Streaky pork: 600g

Shrimp: 300g

Garlic: 100g

Oil: 60g

Refined salt: 60g

Chicken essence: 50g

Fish sauce: 50g

Pepper powder: 60g

Sand tea powder: 50g

Note: nutritional value: lotus seed clear, flat, mung bean cool, glutinous rice warm, three kinds of neutralization, eat both nutrition and will not lead to gastrointestinal bad. Warm tips: 1. In the process of making rice dumplings, we should compress the assorted glutinous rice, so that the cooked rice dumplings are delicious, not as soft as the rice dumplings sold outside, like soaked in water; 2. Check the wrapped rice dumplings, do not have holes or leakage of rice, the rope should be tied tightly, so as not to loosen when cooking; 3. When buying rice dumplings, do not covet the color of fresh green and beautiful, the original color of the leaves The color is yellow and dark. Although it is not good-looking, it is more natural and safe. All green zongzi leaves in the market are basically made by adding copper sulfate, copper chloride, industrial alkali and other industrial chemical raw materials. Eating this kind of zongzi products packed with brown leaves will cause great safety hazards to health.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Shi Jin Piao Xiang Zong Zi