Dragon Boat Festival: eight treasures of rice dumplings(duan wu jie kua yue qian nian de mei shi ba bao zong )

Dragon Boat Festival: eight treasures of rice dumplings

Introduction:

"1. Zongye. Many leaves can be used to make zongzi, such as bamboo leaves, Indocalamus leaves, reed leaves, banana leaves, and lotus leaves. There are fewer choices in the north. Most of the leaves on our market are dried Indocalamus leaves, which can be bought and boiled or soaked in water for a few hours. Occasionally, there are fresh Indocalamus leaves in vacuum packaging, but it is said that JS will use chemicals to turn the leaves green. Therefore, it is hard to tell what kind of leaves to buy. It depends on luck. Another way is to buy fresh Zongye online. No way, who let us local production. Glutinous rice. Long grain and round grain glutinous rice are OK. If glutinous rice is the main ingredient or all glutinous rice, or a small amount of Japonica rice should be added to avoid too Q cooked dumplings. Glutinous rice should be soaked one day in advance, but because the temperature is relatively high during the Dragon Boat Festival, it's best to refrigerate when soaking to avoid breeding bacteria. If you make eight treasure rice dumplings, put beans materials, but also to extend the soaking and cooking time. 3. Fillings. If you do meat dumplings, meat should be salted in advance with seasoning, you can advance one night. The seasoning used in pickling can be used to mix the glutinous rice. There is no final conclusion on the choice of fillings. You can follow your own taste

Production steps:

Step 1: Zongye. Many leaves can be used to make zongzi, such as bamboo leaves, Indocalamus leaves, reed leaves, banana leaves, and lotus leaves.

Step 2: soak glutinous rice overnight, red beans, mung beans, black rice, red rice for 24 hours, red dates, rye, wolfberry and lily for several hours.

Step 3: then drain the water, mix the materials except jujube with sugar.

Step 4: wash the leaves thoroughly, and clean the opposite side.

Step 5: cut off the stem, with the smooth side facing up. If the picture is put in a funnel, the bottom should be folded.

Step 6: scoop a spoonful of rice and put a red date.

Step 7: cover it with rice.

Step 8: pack as shown.

Step 9: as shown in the picture.

Step 10: as shown in the picture.

Step 11: tie the cotton cord.

Step 12: Boil enough water in the pan. After the water boiled, the next dumplings, fire half an hour, turn to the fire at least 1.5 hours. Turn off the heat and simmer for 1-2 hours.

Materials required:

Glutinous rice: right amount

Red rice: right amount

Rye chips: moderate

Black rice: right amount

Red dates: moderate

Mung bean: moderate

Red beans: moderate

Wolfberry: moderate

Lily: right amount

White granulated sugar: right amount

Note: 4. Package method. In the south, you can buy the leaves of Manglietia, which is used to tie up zongzi. It's more traditional. If you can't buy it, you can choose a thicker cotton thread, which is better to use. The right way to make zongzi is to tie a rope around the waist. I remember the year before last when I made zongzi for the first time, every one of them was tied up in all kinds of ways, and in the end, there was something to show. Last year, I made a little progress, and the bag looked like something, but there were still some missing fish. And this year, it's not easy to be proficient, and it's already very proficient. Every standard small Manyao of zongzi is cooked in n pots, and none of them leaks. It can be seen that this does not require any skill, it is just a matter of proficiency. But the dumplings are not easy to wrap too tightly, and the rice will swell when cooked. We have to make room. 5. Cooking method. There is nothing to say about cooking rice dumplings. When the water boils, just boil rice dumplings to death. Don't be afraid of cooking, just afraid of not cooking. In an ordinary pot, cook over high heat for a while and turn to medium heat for at least 1.5 hours. If the eight treasures of rice dumplings, at least more than 2 hours, 3 hours is OK. Moreover, the whole cooking process, the water should be completely without zongzi. If there is less water on the way, add enough hot water. Cooked dumplings, turn off the fire, do not rush out. Continue to simmer in hot water for 1-2 hours, so the taste of zongzi is more soft and waxy. 6. Preservation. After the cooked rice dumplings are cooled, if they are finished within 1-2 days, they can be stored in the refrigerator. If you can't eat it all at once, freeze it directly. The next time you eat, thaw in advance, or heat directly on the steamer. Also remember that glutinous rice is not easy to digest, so you can't eat more zongzi, especially at night.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Duan Wu Jie Kua Yue Qian Nian De Mei Shi Ba Bao Zong