Electric pressure cooker version of fragrant dumplings(dian ya li guo ban qing xiang xiao zong zi )

Electric pressure cooker version of fragrant dumplings

Introduction:

"For the third time, the level of making zongzi is not so good. I make some by myself and eat it casually. Simple raw materials, eating is the original fragrance. Preparation: soak glutinous rice and yellow rice for half a day or one day, and crush them easily by hand. Soak red beans at the same time. Soak the dates for an hour. Sticky corn is cooked in advance

Production steps:

Step 1: boil a pot of water, put in the dried rice dumpling leaves and the horse lotus rope in turn, and blanch them. Then put it in cool water. Clean both sides of rice dumpling leaves with a brush under the tap. Then cut off the hard part of the petiole. Ma Lian can be washed with water.

Step 2: control the water content of the soaked glutinous rice and beans to make zongzi.

Step 3: take out a rice dumpling leaf and make it funnel-shaped. Put right amount of rice at the bottom, red beans and dates in the middle

Step 4: put another layer of rice on it. Later, it was changed to mix raw materials and put dates directly in the middle.

Step 5: don't put too much material, leave some leaves on it and press both sides

Step 6: press on the long part of the rice dumpling leaves and wrap them along the shape of the rice dumpling.

Step 7: tie the rope around the middle two or three times. The rope should be tied tightly to prevent the rice from leaking.

Step 8: you can also tie rice dumplings with ordinary ropes

Step 9: wrap them in turn, and cut off the extra rope.

Step 10: rice dumplings into the electric pressure cooker, add water can not be most of the rice dumplings. Use porridge. Let it stand for an hour or two before taking it out.

Materials required:

Round glutinous rice: 300g

Yellow rice: 200g

Jujube: moderate

Red beans: moderate

Sticky corn: right amount

Note: the leaves of rice dumplings should be hot and soft. The first time when the leaves did not do a good job, hard, the results of the package when the leaves split in the middle. Zongye to use a smooth side to do the inner layer. My hands are small, so the dumplings are small. If I make them big, I can't bring them over. I can't wrap the rice. It is suggested that novices should not pack too much, and the possibility of rice leakage will increase. Experts use two pieces of rice dumpling leaves to make big rice dumplings. I still like small rice dumplings. The quantity of each time is easy to control. I don't think it's difficult to make zongzi, but it takes some time. One day at the weekend is enough. When the house full of zongzi fragrance, all pay is worth it. This is the direct heating of industrial products can not experience. The meat dumplings on the market used to feel too greasy. It is estimated that there is a lot of fat in them. In fact, glutinous rice, especially when it's hot, is easy to digest. If there's more fat, naturally it's not so easy to digest. Rice dumplings can be packed in bags and frozen.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Dian Ya Li Guo Ban Qing Xiang Xiao Zong Zi