Question 2: What's the ratio of glutinous rice to sago with crystal dumplings? It is a traditional festival food of Han nationality in Dragon Boat Festival, which is steamed by wrapping glutinous rice with zongzi leaves. The legend was circulated in memory of Qu Yuan. In order to prevent fish and shrimp from damaging his body, people have thrown bamboo tubes filled with rice into the river. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into a memorial ceremony on this day. This is the origin of the earliest zongzi in China, the so-called bamboo tube rice.
Today's zongzi is more diverse and colorful. The famous ones are longan dumplings, meat dumplings, crystal dumplings, lotus seed dumplings, candied dumplings, chestnut dumplings, spicy dumplings, pickled cabbage dumplings, ham dumplings, salted egg dumplings, etc. Our northern dumplings are mainly made of red bean paste and candied dates. (put away)
Ingredients
Glutinous rice 1000g
Appropriate amount of auxiliary bean paste
Appropriate amount of candied dates
50 pieces of zongye
Proper amount of cotton rope
step
1. Prepare the ingredients. Clean the glutinous rice first and soak it in cold water for 2 hours.
2. Clean the leaves and scald them with boiling water for later use.
3. Red bean paste and candied dates.
4. prepared materials, as well as cotton ropes.
5. Take one or two leaves and choose according to the size of the leaves.
6. Fold a triangle.
7. Put a spoonful of rice.
8. Add bean paste or candied dates.
9. Put another spoonful of rice and compact the rice by hand.
10. Dumpling leaves are folded from top to bottom to form a triangle.
1 1. Tie it firmly with cotton thread.
12. wrapped zongzi.
13. Put the zongzi into the water in the pressure cooker, press a basin of water on it, cover the lid, press the pressure limiting valve to boil, and then turn the heat down for 45 minutes.
14. The zongzi is cooked and put in cold water to cool it, which makes it taste good.
15. Zongzi is ready.
Tips
Pay attention to the cotton thread when wrapping zongzi to prevent rice leakage during cooking.
Question 3: How to wrap sago rice dumplings? If you are tired of eating the old three kinds of meat dumplings, jujube dumplings and bean paste dumplings, you can do it yourself and wrap some crystal sago rice dumplings with new flavors.
Sago rice dumplings look crystal clear, taste smooth and elastic, and do not hurt the stomach.
If you are interested, you might as well try following the following practices:
Step 1: Soak sago in warm water for 15 minutes to make sago swell.
The second step is to prepare sago according to your own taste. For example, adding brewed coffee and fruit treasures in Simiri can package coffee dumplings and fruit treasures; You can also add sausage, red beans and fruit. In short, you can give full play to your imagination in any flavor you want.
Don't hurry to wrap the sago with good ingredients, and then leave it for 10 minutes, so that sago can absorb the colors of various ingredients and the wrapped dumplings are more beautiful.
The third step is to make zongzi. The method of wrapping sago rice dumplings is the same as that of wrapping ordinary rice dumplings. But be careful not to tie the thread too tightly, otherwise it will be easy to expose the stuffing when cooking.
Step 4: Cook zongzi. You don't need a pressure cooker to cook sago dumplings, but you can cook them in a soup pot for 10 minutes. If the zongzi is big, cook it for another 5 minutes.
Finally, I would like to remind you that sago dumplings are now packaged and eaten, and they taste the best.
Question 4: How to wrap crystal zongzi with sago 1, and soak sago in clear water for 15 minutes, filter out excess water, add white sugar and vegetable oil and stir well.
2, bean paste sesame stuffing is divided into small pieces and rounded for use.
3. Soak the rice leaves, cook for 10 minute, dry the surface moisture, roll them into a nest shape with the smooth surface of the rice leaves facing inward, fill in sago, add the sesame paste with bean paste, cover with a layer of sago, press, wrap, shape and tie.
4. Put water in the steamer, put the wrapped zongzi in and steam for 40 minutes.
Question 5: The practice of sago dumplings and the practice of wrapping sago dumplings.
Ingredients
Sago (moderate amount)
Red bean paste (other fillings are also acceptable) (appropriate amount)
Zongye (appropriate amount)
Aquatic plants (moderate amount)
ingredients
cookware
saucepan
classify
Sweet snacks are usually difficult to cook for hours.
Boil water to dry the rice leaves and aquatic plants, turn off the heat after ten seconds, and then soak.
Drain the water after soaking, and lay the leaves flat.
Dry the leaves of zongzi, and wipe the wide end to the sharp end.
Rinse sago with water, do not soak it, and drain it. Add sugar and green tea powder and mix well.
The original taste is the same, but there is no need to add green tea powder.
The dried leaves of zongzi are set aside to drain.
Knead the red bean paste into a ball about the size.
Zongzi leaves are rolled into a funnel shape.
Fill a layer of sago.
Put a piece of red bean paste.
Spread a layer of sago and press it.
After the mouth is closed, wrap it tightly with another zongye as just now.
It's important to tie it tightly with aquatic plants, otherwise it will give away when cooking.
The original is the same.
Put it in the pot. Boil rice dumplings with water for 30 or 40 minutes
Question 6: How to wrap zongzi Illustrate how to wrap crystal zongzi with sago. It is a traditional festival food of Han nationality in Dragon Boat Festival, which is steamed by wrapping glutinous rice with zongzi leaves. The legend was circulated in memory of Qu Yuan. In order to prevent fish and shrimp from damaging his body, people have thrown bamboo tubes filled with rice into the river. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into a memorial ceremony on this day. This is the origin of the earliest zongzi in China, the so-called bamboo tube rice. Today's zongzi is more diverse and colorful. The famous ones are longan dumplings, meat dumplings, crystal dumplings, lotus seed dumplings, candied dumplings, chestnut dumplings, spicy dumplings, pickled cabbage dumplings, ham dumplings, salted egg dumplings, etc. Our northern dumplings are mainly made of red bean paste and candied dates. (Put away) The main ingredient of the food, glutinous rice 1000g, the auxiliary ingredient, the appropriate amount of bean paste, the appropriate amount of candied dates, the appropriate amount of rice leaves and 50 pieces of cotton rope. Steps 1. Prepare the food, clean the glutinous rice first and soak it in cold water for 2 hours. 2. Clean the leaves and scald them with boiling water for later use. 3. Red bean paste and candied dates. 4. prepared materials, as well as cotton ropes. 5. Take one or two leaves and choose according to the size of the leaves. 6. Fold a triangle. 7. Put a spoonful of rice. 8. Add bean paste or candied dates. 9. Put another spoonful of rice and compact the rice by hand. 10. Dumpling leaves are folded from top to bottom to form a triangle. 1 1. Tie it firmly with cotton thread. 12. wrapped zongzi. 13. Put the zongzi into the water in the pressure cooker, press a basin of water on it, cover the lid, press the pressure limiting valve to boil, and then turn the heat down for 45 minutes. 14. The zongzi is cooked and put in cold water to cool it, which makes it taste good. 15. Zongzi is ready. Tips when wrapping zongzi, pay attention to the cotton thread must be tied tightly to prevent rice leakage during cooking.
Question 7: Can sago be used to wrap grey zongzi? Making zongzi mainly depends on glutinous rice, and green sago is just an ingredient. In fact, the taste of zongzi can be matched at will. For example, red beans and bacon mung beans and sago chestnuts and bacon egg yolk and bean paste.
Question 8: What is Chinese and western rice? Rice can be wrapped in dumplings and western rice.
Edible sago starch, which is made from the core or soft core of palm trees (Metroxylon sp) through mechanical treatment, soaking, precipitation and drying, is most traditionally made from the pith of Xigu coconut trees through manual processing. Produced in the Malay Archipelago, the sago is pure and white, which is called Zhenzhu Xigu, white and smooth, and rich in nutrition. It can be eaten by the general population. Suitable for people with weak constitution, postpartum recovery, dyspepsia, mental fatigue, lung qi deficiency, tuberculosis, lung flaccid cough, and fasting for those with diabetes.
Question 9: Washed sago is used to make dumplings. Sago is starch extracted from the xylem of sago coconut trees, which can be used to make sago cakes and sago rolls. No one has used it to wrap zongzi yet, so it's probably not delicious. It's too sticky.