The practice of green bean dumplings
1, green beans clean, put the water soaked for 8 hours. (The length of time is not fixed, but at least 4 hours or more, the longer the soaking time, the faster the cooking time is cooked, you can save energy)
2, glutinous rice cleaned, put in the water soaked for 4 hours.
3, soaked glutinous rice and mung beans mixed standby. (Mixed without draining, you can leave a little water, so that when the package contains water, equal to the mixture in the increase in the gap, in order to facilitate the expansion of space when cooking)
4, fresh rice dumpling leaves rinsed.
5, boil the water in the pot over high heat, put the rice dumpling leaves in batches and cook for 2-3 minutes. (Cooking chopsticks should be used to rice dumpling leaves completely pressed in the hot water)
6, will be cooked rice dumpling leaves immediately placed in cold water to soak. (This can keep the color of the leaves green)
7, the root of the rice dumpling leaves cut off the hard knots so that the treated rice dumpling leaves can be used.
8, take the chess dumpling leaves staggered stacked, smooth side up. (Stacked after the rice dumpling leaves into the water to soak a little, the package will be more comfortable, if the rice dumpling leaves are narrower, you can add two more), from the root of the rice dumpling leaves rolled into a funnel
9. To the funnel put glutinous rice and mung beans until the edge of the funnel and the funnel is flush.
10, wrapped into dumplings. (See Fresh Meat Rice Dumplings or the end of this article for specific wrapping method.) Tie it tightly with cotton string
11. Wrap all the dumplings in turn.
12, the dumplings into a large cooking pot, put a sufficient amount of cold water, boil over high heat, turn the heat to cook 1.5 hours can be turned off the fire, do not rush out of the dumplings, continue to simmer for 1, 2 hours better can be put on the eggs or duck eggs with cooking, boiled eggs have a special aroma.
The package of green bean dumplings
1, package dumplings, glutinous rice is the protagonist, long glutinous rice or round glutinous rice can be. Other raw materials as per the preference of each person, add the portion of more than a little less does not matter, what do not add words, white glutinous rice dumplings are also very delicious. Sticky rice needs to be soaked in advance, I usually soak it for 3 or 4 hours. If you are using beans or peanuts, you need to soak them for longer, so I usually soak them the night before and use them the next day. If you are making savory meat dumplings, the meat should also be marinated in advance to taste, the same time as the beans, longer better.
2, package dumplings I am used to using fresh reed leaves, think packaged dumplings cooked out of the flavor is more fragrant, it is best to choose a wider blade is better, dumplings have a positive and negative leaves, the front is relatively smooth, the reverse side of the middle of the longitudinal a slightly hard stem, packages of rice dumplings to the front to the inside. There are also sun-dried leaves, which need to be softened before use. Fresh reed leaves should be cleaned after purchase, remove the surface dirt and greasy insects, and then put into a pot of boiling water for 2 minutes, which can increase the toughness of the reed leaves, package is not easy to break, scalded reed leaves should be put into cold water, so that you can maintain the color of green.
3, package dumplings to use cotton rope, do not use that plastic packaging rope, toxic, after high temperature water is harmful to the body. Cooking rice dumplings should be wide, if you find that the water consumption is more than halfway, you can add boiling water to the pot to continue to cook, generally on the steam and then cook for an hour and a half can be cooked, boiled rice dumplings do not have to fish out, turn off the fire after immersed in the water for a period of time can be made to make the rice dumplings eat mouth more soft and sticky.
4, this package of dumplings I wrapped the most skillful and smooth two shapes, long triangular dumplings and short cone-shaped dumplings, the package is actually almost the same, triangular dumplings are just rolled into a funnel when the dumplings more than a circle, the body type is therefore more slender, in fact, the appearance of the package is not the most important dumplings, regardless of what shape, the most important thing is to be sure to wrap the package tightly, can not let the raw materials leaked out.
5, cooked rice dumplings if you can't finish, you can put the bag in the refrigerator freezer after cooling, when you eat directly out of the steam or cooked on it, the flavor is the same.