Meat dumplings changed into crystal glutinous rice dumplings(rou zong qiao bian shui jing nuo mi bao )

Meat dumplings changed into crystal glutinous rice dumplings

Introduction:

"Every year, after eating some zongzi, you'll never have one? In fact, as long as a few easy steps, they can be gorgeous transformation, so that we can still enjoy the long fragrance after the festival. Like the rest of the meat dumplings, you can make crystal glutinous rice dumplings, good-looking and delicious

Production steps:

Step 1: thaw the frozen corn and pea in advance.

Step 2: soak mushrooms and sea rice in hot water and cut into small cubes. Don't pour out the water.

Step 3: dice the sausage, too.

Step 4: if the rice dumplings are frozen, it's better to process them in a special steamer in the microwave oven for 10 minutes to soften them, and then use a spoon to break up the glutinous rice and the pork inside.

Step 5: do not put oil in the pot, first add Cantonese sausage, stir fry the oil, then add mushrooms and sea rice.

Step 6: if you feel dry, pour in some mushroom water.

Step 7: stir fry for a while, add peas and corn.

Step 8: finally add the scattered rice dumplings.

Step 9: stir fry all the ingredients evenly, which is actually a bowl of fragrant glutinous rice.

Step 10: pour a small amount of cold water into the plate, take a Vietnamese spring roll skin and immerse it in water.

Step 11: about 40 seconds, the skin of spring roll will become soft and transparent. Gently remove it and spread it on a clean cutting board.

Step 12: scoop some glutinous rice stuffing on the crust.

Step 13: wrap it like spring rolls.

Step 14: if it's wrapped in a Shaomai shape, tie it tightly with Scallion silk at the end.

Materials required:

Fresh meat dumplings: two

Peas: moderate

Corn: moderate

Cantonese sausage: moderate

Lentinus edodes: right amount

Vietnamese spring roll skin: right amount

Haimi: moderate amount

Note: generally two to three people eat, up to two zongzi is enough; this kind of glutinous rice snack is suitable for salty zongzi, such as meat zongzi or egg yolk zongzi, the choice of ingredients is completely according to personal preferences; using Vietnamese spring roll skin to wrap is not only beautiful, but also can be directly imported, very convenient, but when making, pay special attention to hygiene, use at home If you can't buy this kind of rice paper style spring roll skin, you can also make your own noodles and wrap them into Chinese style glutinous rice, which is as delicious as steaming in the drawer.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Zong Qiao Bian Shui Jing Nuo Mi Bao