Glutinous rice dumplings(xi mi shui jing zong )

Glutinous rice dumplings

Introduction:

Production steps:

Step 1: soak Longjing and chrysanthemum in boiling water until they are completely cool, filter them with gauze and leave only tea

Step 2: cut tangerine peel and kumquat into pieces

Step 3: soak the sago in the tea for 5 minutes and take it out

Step 4: mix with sugar, tangerine peel and kumquat into the sago

Step 5: pack the filling into the leaves

Step 6: fold more leaves

Step 7: avoid filling leakage

Step 8: tie tightly with hemp rope

Step 9: Boil the rice dumplings in boiling water, steam the rice dumplings in high heat for 5 minutes, turn to low heat for 10 minutes

Step 10: steamed rice dumplings must be refrigerated for 3 hours

Step 11: steamed rice dumplings, crystal clear, mouth Q spring soft glutinous, taste that is called a sweet and sour

Materials required:

Simmy: 200 grams

Mung bean: 20g

Zongye: 20 pieces

Five preserved tangerines

Longjing: 1 spoon

Chrysanthemum: 1 teaspoon

Sugar: 10 g

Tangerine peel: 3 pieces

Note: dumplings can only be steamed, boiled into water on the complete shelf of Yo, steamed must be refrigerated to shape, otherwise dumplings are too soft, peeling will not form

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Xi Mi Shui Jing Zong