Mandarin duck horn Brown(yuan yang niu jiao zong )

Mandarin duck horn Brown

Introduction:

"On the Dragon Boat Festival, I always want to make zongzi, but it's the first time to make this kind of zongzi. The first time I saw this kind of zongzi was at my mother-in-law's home, and my younger siblings could make it. Besides being beautiful and beautiful, Jiangnan women also made exquisite food. This small unique shape of zongzi immediately attracted me. If this shape of zongzi is good, it will be very well appraised. How lucky it is to be in pairs. Exquisite food takes time. It took me about 2 hours to wrap 600 grams of dry glutinous rice, which may be related to the unskilled operation. In particular, this kind of zongzi is best wrapped with reed leaves. Wake up in the morning by someone's snoring, a look at the table 5:20. If you can't sleep, get up. Thinking that you haven't bought fresh reed leaves, I remember that every year on the eve of the Dragon Boat Festival, there are villagers selling fresh reed leaves in the transportation market in the early morning. After washing, I decided to take a chance. It took 15 minutes to walk to the transportation market. Sure enough, I saw two people selling fresh reed leaves on the roadside, 6 yuan per catty, and chose two. I also bought some fresh vegetables at the stall, and Sichuan style fresh meat pot helmets (3.5 yuan each with eggs). It was less than 6:30 on the way home. Just soak glutinous rice, red beans and peeled peas, and you can make zongzi in the afternoon. "

Production steps:

Step 1: prepare fresh reed leaves.

Step 2: wash the glutinous rice, soak it in water for more than 8 hours, and grind it by hand.

Step 3: Blister the peeled peas.

Step 4: red beans are also blistered.

Step 5: drain the soaked material and put it into the basin.

Step 6: stir well to make rice dumplings.

Step 7: add water and bring to a boil. Add reed leaves and blanch for 2-3 minutes until soft. Remove. The grass is also scalded and fished out. Blanched reed leaves and Juniperus from wash clean.

Step 8: use scissors to cut the hard part of reed leaf root.

Step 9: tear one of the three reed leaves in half from the middle.

Step 10: take a reed leaf and fold it into a funnel shape from the root.

Step 11: fold the remaining leaves in the opposite direction. Taut into a horn.

Step 12: fold and wrap the remaining reed leaves in two horns, and tighten the tail through the outermost reed leaves.

Step 13: do the same for the other horn, and pour rice dumplings into the middle. Put half reed leaves on the table, and put the two horns relatively well.

Step 14: use reed leaves to wrap the two horns together horizontally. The other half of reed leaves are tightly wound along the longitudinal direction.

Step 15: pack everything like this. Put the wrapped croissant into the pressure cooker.

Step 16: press an empty plate on the surface and add water to it. It is about 5cm above the zongzi. Cover the pressure cooker and bring to a boil. Turn the heat down for 1 hour. Turn off the heat and simmer for another 30 minutes.

Materials required:

Glutinous rice: 600g

Red beans: 50g

Peeled peas: 50g

Fresh reed leaves: appropriate amount

Pistacia: moderate amount

Note: 1. When making small ox horn with reed leaves, the sharp corners at both ends should not leak rice, and the leaves of rice dumplings should be wound along with the situation. 2. If you don't have marigold, you can use cotton rope or hemp rope to tie rice dumplings. (unfolding)

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Yuan Yang Niu Jiao Zong