[Dragon Boat Festival · zongzi] four corner zongzi -- black rice and abalone zongzi(duan wu zong zi si jiao zong bao fa hei mi bao yu zong )

[Dragon Boat Festival · zongzi] four corner zongzi -- black rice and abalone zongzi

Introduction:

"The dried abalone slices were bought by Mr. Dou at the food exhibition a while ago. When I eat fresh abalone, I feel like one word, fresh. It's the first time to eat this dried abalone. It's like the usual grilled fish slices, but it's still very fresh and sweet. Made a glutinous rice ribs, feeling dumplings and meat with is also good, we don't often eat meat dumplings in the north. What will happen if this dried abalone is added to zongzi? Let's have a try, ha ha ~ ~ finally, I found that zongzi with sauce is also very good

Production steps:

Step 1: add water to glutinous rice, and the water level is higher than two fingers of glutinous rice. Soak 2-3 days in advance, change the water once or twice a day, and put it in the shade. If it's hot, refrigerate it.

Step 2: dry rice dumpling leaves with boiling water to remove dust and bacteria. Then, soak in cold water.

Step 3: soak black rice 1 day in advance. Use dried abalone slices directly.

Step 4: pour out the water in the glutinous rice, add black rice, and stir well.

Step 5: fold one end of the leaf width inward, and fold one corner upward about 1cm.

Step 6: in the hand.

Step 7: add the rice stuffing and some dried abalone.

Step 8: fold the two sides of the higher leaf toward the middle to form an inverted triangle.

Step 9: press the upper leaves together and fold them down. Parallel to the bottom.

Step 10: wrap the rice dumplings with the extra leaves.

Step 11: after wrapping, wrap it with a rope and tie it.

Step 12: when cooking rice dumplings, soak them in water, bring them to a boil, turn to low heat, about 1 hour. If there are too many rice dumplings, turn them up and down when they are half cooked.

Materials required:

Glutinous rice: 500g

Black rice: 100g

Dried abalone slices: right amount

Zongye: right amount

Note: when making zongzi, the tightness should be moderate. When cooking rice dumplings, the water should be soaked in rice dumplings, and do not put too close, not easy to cook. After the dumplings are cooked, cool them and dip them in sugar or sauce.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Duan Wu Zong Zi Si Jiao Zong Bao Fa Hei Mi Bao Yu Zong