how to peel mung beans from mung bean dumplings
1. Wash mung beans, put them in a pot, add appropriate amount of water, heat them until they boil, and then soak them for about ten minutes. You can peel mung beans by rubbing them with your hands, and then wash them with water to separate the skins.
2. There is nothing wrong with washing peeled mung beans (find them by Universal Taobao). Just wash them, put them in the rice cooker and put in the normal amount of water for cooking! That's right, don't use too much water. I use the most common beautiful rice cooker, which cooks according to the essence, and the cooking time is about 4 ~ 5 minutes.
It's time to stir it with a wooden spoon. At this time, the beans are already soft. When it's hot, add white sugar (you can add some condensed milk or maltose to enhance the flavor and viscosity) and mix the mung beans into stuffing! That's right, it's already stuffed after a little mixing, and you don't need to stir it with a cooking machine.
How to make mung bean dumplings
Mung bean dumplings are a delicacy, and the main ingredients are 1,5 grams of glutinous rice, 5 grams of mung beans, 15 grams of pork belly, 5 grams of dried shrimp, half a chicken and proper amount of zongzi leaves. 25g of lard and 13g of red onion.
Specific methods
L. Soak glutinous rice in water for 1 day and 1 night after washing; Wash mung beans with water and soak them in water for 4 hours; Pork belly and chicken (excluding bones) are cut into diced shapes; Chop the onion into powder.
2. Heat the wok, then add lard. When it is hot, add 5 grams of minced onion. After stir-frying, add glutinous rice several times, stir-fry for a few times, and pour in appropriate amount of water. Stir-fry until it is 8% ripe and take it out for use.
3. add water to mung beans and steam for 4 minutes. when the beans are ripe, take them out of the pot and prepare them.
4. Heat the wok, add lard, add diced meat and chicken when it is hot, stir-fry for a few times, and then add chopped green onion and shrimp. Remove the wok from the heat, add glutinous rice and mung beans, and stir well to make stuffing.
5. Wash the zongzi leaves, fold them into buckets, fill them with stuffing, wrap them up when they are 9% full, and steam them for 3 minutes.
Tips
1. In the choice of oil, although the best crisping effect is lard, followed by butter and finally vegetable oil, last time I asked the shopkeepers, they all used soybean oil, and the crisping effect is actually very good! However, eating too much lard is unhealthy. For me who loves to be lazy, chopping and melting butter is also a physical activity, so I chose the most convenient vegetable oil. After many experiments, lard and vegetable oil for oil skin were used in the pastry, and the mixed use effect was excellent and relatively healthier! . ?
2. In addition, 6g of sugar is the minimum amount that I think the pastry is suitable for, otherwise it will not taste good!
3. The water absorption of flour is different. You can leave about 1g of water in the pastry, depending on the situation. I have tried several kinds of flour, and I can basically finish it!