Preparation materials: 30g of red bean paste balls (total 16), 700g of glutinous rice, pork chop oil 16 slices, 3 tablespoons of white sugar (if mung bean kernels are added, the amount of glutinous rice will be reduced).
1 Wash the glutinous rice, soak it in water for 3 hours, then drain the water, add the white sugar and stir well.
The bean paste stuffing is divided into ellipses, each about 30 grams.
3. Wash the sun-dried leaves of Zongzi, put them in cold water and cook them over medium heat until they are soft. Take it out and drain it. Trim the veins with thick stems at the end and round them for use.
4 Take two zongzi leaves made by the method 3, fold them into short triangles at the position where the leaf length is about 1/3.
5. Practice 4 Spread a tablespoon of glutinous rice, add a small piece of pig fat, then add the bean paste stuffing, and finally add 2 tablespoons of glutinous rice to smooth it, tie the ring with cotton rope, and tie the end of the thickest cotton rope.
Take a deep pot, boil the water, then put the tied zongzi into the pot, cover the pot and stew. Cook over high fire for about 90 minutes, then turn off the fire, then cover the pot tightly and stew for about 70 minutes until the rice grains are soft and cooked.
How to make bean paste in jiaozi?
1. Wash adzuki beans and soak them in water for more than half an hour.
2. Put the adzuki beans into the rice cooker, and add water before the beans, thus eliminating the step of thickening them with the pot later.
3. Cover the lid, set the bean soft glutinous key and start working.
It's time, the beans are all cooked.
Keep stirring beans with a rice spoon, and the beans will turn into bean paste.
6. In order to make the bean paste more delicate, put the bean paste and a proper amount of sugar into a cooking machine, grind the bean paste and stir the sugar evenly.
7. After the cooking machine is stirred, the bean paste is much more delicate. When the beans are pressed with the rice cooker, the amount of water is well controlled, and the bean paste pieces do not need to be further thickened in the wok.
8. The prepared red bean paste is sweet and delicate. Anyone who sees it can't help taking a spoonful and eating it. The taste of bean paste buns is also awesome.
production skills
After adzuki beans are put into the rice cooker, the amount of water is the key. If there is too much water, it will be more troublesome to fry the clean water in a wok.
You can't leave the whole production process, so you must keep an eye on it, because red beans are particularly easy to stick to the pot. Once they stick to the pot, they are easy to simmer, and when they are simmered, they are boiled for nothing.
If you like the rough taste, you don't need to stir with a blender before frying the bean paste.