1. Wash the glutinous rice and soak it for 3 hours
2. Blanch the rice dumpling leaves in hot water, wash and drain
3. Seasoning of the rice dumpling filling : Wrap whatever you like to eat, salty ones should be marinated first
4. Fold the two leaves of the rice dumpling into a funnel shape, scoop in a spoonful of rice and top with the pork belly, shiitake mushrooms, salted egg yolk, and millet. After filling, scoop in a spoonful of rice, wrap it up and tie it tightly with a rice dumpling rope. Put the wrapped rice dumplings into the pot.
5. Bundling of rice dumplings: Rice dumplings with bean paste should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked thoroughly, they will be caught. If the meat dumplings are made from fatty pork, they should not be tied tightly, but should be loosely and appropriately loose. If you use lean pork, you need to tie it tightly, because the lean meat will shrink when cooked, and the fat juice of the rice dumpling filling will leak into the water, which will not maintain the fatness of the rice dumplings.
6. Cooking the rice dumplings: When cooking rice dumplings, the water must boil before dropping the rice dumplings. The water must soak the rice dumpling noodles. After the water boils again, cook over low heat for about 2 hours. (In fact, the key to the length of time depends on the size of the rice dumplings you make) Ingredients: appropriate amount of round glutinous rice balls, 300 grams of pork belly, 1/3 spoon of salt, appropriate amount of rice dumpling leaves and waterweed rope, 1/3 bowl of soy sauce, a small amount of rice wine and MSG
Method: Cut the pork into 5 cm strips and soak them in soy sauce, rice wine and MSG overnight; mix the glutinous rice with the meat-soaked sauce and salt, let it sit for 10 minutes and then mix until evenly distributed; rice dumplings 2 leaves facing each other back to back, fold 1/4 of the leaf stem into a right angle spoon shape, put about 2 tablespoons of rice in the leaf spoon, place the meat strips straight inside, then spread 2 tablespoons of rice to cover the meat strips, and put the stipule on the leaf spoon Keep your hand at the beginning and cooperate with the movements of the other hand; fold the remaining part of the rice dumpling leaf up from the end of the rice, and fold the corners on both sides at the fold. The whole body of the rice dumpling is held by the hand holding the stipe, and the middle hand pinches and folds the cover leaf; use a straw rope to wrap the folded leaves tightly, and then wrap the whole body of the rice dumpling; wrap all the rice dumplings and put them in a large pot. , add cold water and bring to a boil over high heat, then switch to medium-low heat and continue to cook for 4 hours, turn off the heat and simmer for 1 hour.
Main nutrients: 80g protein, 170g fat, 463g carbohydrate, 3930mg sodium, 210mg cholesterol, 3790cal
◆Simple meat rice dumplings
1. Glutinous rice Soak for 2 hours and set aside
2. Put mushrooms, dried shrimps, shallots, and shredded pork into the inner pot and stir-fry until fragrant. Stir-fry with glutinous rice. Add a little soy sauce, sesame oil, pepper, sugar, and oyster sauce to taste. , until the rice is half cooked
3. Wash the rice dumpling leaves and wrap the ingredients in 2. You can add fried pork belly, egg yolk and lotus seeds according to your personal preference
4. Pour about 3 cups of water into the outer pot of the rice cooker, cover the inner pot with water and put the rice dumplings into the steamer.
Remarks:
1. This is a simpler method, use electric rice Of course, the most convenient thing is to buy it and eat it. The taste will be different if you make it yourself
2. If you directly add water to steam it in step 2, it will become oily rice. The ratio of water to glutinous rice is about 1:2
3. If you can’t wrap it into a rice dumpling shape, you can actually just put in the rice dumplings
◆Mung bean and duck egg rice dumplings (this one is delicious)
750 grams each of glutinous rice and mung beans, 25 grams of peanuts, 5 cooked salted duck egg yolks. Chop the egg yolk and mix it with glutinous rice, mung beans and peanuts to make the filling. Take the soaked rice dumpling shell leaves and fold them into a bucket shape, fill them with an appropriate amount of fillings, wrap them up, put them into a pot and add cold water to submerge the rice dumplings. After boiling for 1 hour, reduce the heat to simmer for 1 hour.
◆Savoury chicken rice dumplings
Ingredients: 600g glutinous rice, 800g chicken, 400g potatoes, 80g dried shrimps, 1 tablespoon minced garlic, half tablespoon light soy sauce, green onions , salt, chicken essence, some cornstarch, appropriate amount of rice dumpling leaves, appropriate amount of rice dumpling rope.
Method: 1. Chop the chicken, potatoes and green onions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.
2. Wash the glutinous rice and soak it in water for half an hour. Heat the pot, sauté the onion, ginger and garlic until fragrant, add the glutinous rice and light soy sauce and stir-fry evenly.
3. Use 2 rice dumpling leaves, fold them into a leaky shape, add 1 tablespoon of fried glutinous rice, add the stuffing mixed in step 1, and then add 1 tablespoon of glutinous rice on top.
4. Tie the rice dumplings with the rice dumpling rope, put them into the pressure cooker and cook for 30 minutes, then serve them hot. If it is a regular pot, it needs to be cooked for about 2 hours.
◆Authentic gold medal Cantonese-style steamed rice dumplings
Ingredients: 1. 500 grams of glutinous rice, 1 dried shiitake mushroom, 4 lotus seeds, 10 grams of dried shrimps, 50 grams of mung beans, chestnuts 2 capsules, 1 dried lotus leaf, 6 dried bamboo leaves, 2 dried alkali grass.
2. 1 salted egg yolk, a little pepper, 30 grams of taro, ribs, about 100 grams of fat; five-spice powder, scallion oil, a little MSG and salt.
Method: 1. Soak the ingredients in Ingredient 1 in water until soft. Soak the glutinous rice for at least 2 and a half hours, then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro into cubes and fry, set aside.
2. Cut the fat into pieces and marinate with five-spice powder for about 30 minutes. Cut the ribs into pieces and marinate them with black vinegar, soy sauce, salt, MSG and flour and set aside.
3. Tear the lotus leaves in half, put the thick side down, lay 3 bamboo leaves, and put half of the glutinous rice. Then add shiitake mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fatty pork, ribs, taro, and mung bean kernels. Add the other half of the glutinous rice and cover with the other 3 bamboo leaves.
4. Fold the left and right sides of the lotus leaf in half, then fold it in half and wrap it into a square shape. Wrap it with alkali grass and tie it tightly. 5. Boil the rice dumplings in water for four hours before serving.
Warm reminder:
The deliciousness of rice dumplings depends on the filling, but choosing good rice dumpling leaves is also very important. It is best to choose rice dumpling leaves that are tough, soft, not easily broken, and have beautiful colors. The leaves need to be soaked in water to restore their toughness so that they can be easily wrapped.
◆Jiaxing Zongzi
Ingredients:
Jiangmi (glutinous rice)
Zongzi leaves
Method: ( Everyone’s reference)
1. Soak glutinous rice (glutinous rice) one day in advance
2. It is best to buy pork belly for meat. After cooking, the fat will soak into the glutinous rice, which will It is especially delicious, and the meat tastes like firewood after being cooked for a long time
3. Wash the meat and cut it into small pieces, then add soy sauce, five-spice powder, garlic powder, cooking wine, sugar, and a little salt, and marinate for two Hours
4. When making rice dumplings, the meat is different from the dates. The meat must be wrapped in glutinous rice so that the flavor of the meat will not leak out.
The oil and aroma It will be nourished by the glutinous rice, so that the meat is mixed with the fragrance of rice, and the rice is entangled with the fragrance of meat, making it an endless aftertaste.
5. It takes at least 2 hours to cook rice dumplings...
◆How to make taro meat rice dumplings
Ingredients:
2 cups of glutinous rice, 4 taros, 1/3 cup of eyebrow beans (you can use blackeye beans from American stores) 1/3 cup of red beans, a little pepper, 1 teaspoon of sesame oil, a little onion (chopped), 1 clove of garlic (chopped), appropriate amount of oil .
Stuffing:
1 Cantonese sausage, the same amount of salted pork cut into pieces, a handful of dried shrimps, and mushrooms.
Seasoning:
A small amount of five-spice powder, 1 teaspoon of oil, a small amount of pepper, 1 teaspoon of sesame oil, 1 teaspoon of light soy sauce, 1 teaspoon of wine, half a teaspoon of oil, and a pinch of salt , a little sugar.
Method:
Wash the glutinous rice and beans and soak them in water for half an hour. Peel taro, wash, cut into cubes, and coat with oil. Heat oil in a pot, sauté onion and garlic until fragrant, add ingredients, stir-fry until fragrant, set aside. Mix the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings and mix well. Then wrap it like brown rice dumplings and cook for 2 hours.
It’s really delicious. These can make 10 small pillow rice dumplings. It can make about 0-15 triangular rice dumplings.
◆Pork rice dumplings:
①Ingredients: 2.5 kilograms of glutinous rice, 1.5 kilograms of fresh pork (half fat and lean), 25 grams of wine, 150 grams of soy sauce, 70 grams of salt , a little MSG and an appropriate amount of rice dumpling leaves. ②Method: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Then cut the pork into rectangular pieces and mix well with the remaining ingredients. Then roll the rice dumpling leaves into a funnel shape, put in 40 grams of glutinous rice, add a piece of fat and lean meat, then cover with about 30 grams of glutinous rice, level it, and wrap it up. Finally, put the wrapped rice dumplings into water and boil for 1 hour, then cook over warm fire for about 1 hour. During the cooking process, water should be added continuously to maintain the original water level. Once cooked, remove from the pot.
◆Tangerine peel beef rice dumplings
1000 grams each of soaked glutinous rice and mung beans, 100 grams each beef and tangerine peel, 50 grams minced pork, minced green onion, minced ginger, and appropriate amount of salt. Use lard to fry the minced green onion until yellow, add beef, tangerine peel, and minced pork in sequence and stir-fry for half a minute, then drizzle with sesame oil to make the filling. When wrapping, first fill in the mixed glutinous rice and mung beans, sandwich the fillings in the middle, and then cook as above.
◆100g Zongzi
750 grams of glutinous rice, 25 grams each of green plums, pineapple meat, and winter melon strips, 15 grams each of watermelon seeds, walnut kernels, raisins, and red silk, white sugar 300g. First, boil green plums, pineapple meat, and winter melon strips in white sugar, drain the water, and then marinate in white sugar for 24 hours to make the filling. Wrap into five-cornered square rice dumplings, cook for 50 minutes, remove from heat and simmer for 4 minutes.
◆Curry beef rice dumplings
[Raw materials/seasonings]
(1) 600 grams of American tendon meat
600 grams of glutinous rice< /p>
(2) 1/2 cup diced bamboo shoots
1/2 cup diced mushrooms
1/2 cup peanuts
4 large shrimps spoon
(3) 20 rice dumpling leaves
10 cotton threads
(1) 1 tablespoon curry powder
A little salt< /p>
(2) 1 tablespoon curry powder
An appropriate amount of salt
An appropriate amount of crispy shallots
[Production process]
< p>(1) Wash the glutinous rice, soak in water for 2 to 3 hours and then steam until cooked.(2) Cut the tendon beef into 12 pieces, cut 2 pieces of beef into cubes, and mix in the seasoning (1). Add water and boil (or steam) the rest.
(3) Heat 4 tablespoons of oil in a wok, add steamed glutinous rice, add 1 cup of beef cooking broth from method (2), and fry the glutinous rice until half cooked.
(4) Stir-fry ingredients (2) and diced raw beef in a separate pan, add seasoning (2) and stir-fry evenly, then add the glutinous rice from step (3) and stir-fry evenly. spare.
(5) Fold every 2 rice dumpling leaves, first add 1 tablespoon of method (3) Mix the fried glutinous rice filling, then add 1 piece of cooked beef, and then add the glutinous rice Fill the stuffing, wrap it up and tie it with cotton thread, and put it in the steamer for 0 minutes.
◆Northern Taiwan Meat Zongzi
[Ingredients/Seasonings]
2 jins of long glutinous rice
2 jins of pork belly
< p>20 salted duck egg yolksAbout 20 mushrooms
About 20 chestnuts
2 taels of shrimp
2 taels of shallots
2 to 3 cups of water
60 to 80 rice dumpling leaves
3 to 5 tablespoons of soy sauce
A pinch of salt
An appropriate amount of five-spice powder and pepper powder
[Production process]
(1) Wash the long glutinous rice, soak it for half an hour, drain and set aside.
(2) Heat the oil in the pan, sauté the shallots until fragrant, add dried shrimps, mushrooms, pork belly and chestnuts and stir-fry together, then add seasonings and 2 to 3 cups of water and brine for 20 minutes.
(3) Pick out the marinated pork belly, mushrooms and chestnuts and set aside. Use the remaining marinade to fry the rice until half cooked.
(4) Take 2 rice dumpling leaves and overlap them back to back, then fold them into a triangular ladle shape, add 1 ladle of rice, add pork belly, shiitake mushrooms, and salted duck egg yolk, then cover with 1 ladle of rice to wrap it up. Triangular cone shape, tied with cotton rope, put in a steamer and steam for 1.5 to 2 hours until cooked.
◆Comprehensive list of how to make various kinds of rice dumplings during the Dragon Boat Festival. North and South flavors of rice dumplings:
Due to different eating habits in different places, rice dumplings have formed a North and South flavor. Among the more famous rice dumplings are:
p>
Beijing Zongzi is a representative variety of northern rice dumplings. Beijing Zongzi is larger and has an oblique square or triangular shape. At present, most of the products on the market are glutinous rice dumplings. In rural areas, it is still customary to eat rhubarb rice dumplings. Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.
The representative variety of southern rice dumplings, Guangdong rice dumplings are the opposite of Beijing rice dumplings. They are smaller in size and unique in shape, with a square front and a sharp corner at the back, like an awl. There are many varieties, in addition to fresh meat rice dumplings and bean paste rice dumplings, there are also egg yolk rice dumplings made with salted egg yolk, as well as assorted rice dumplings filled with diced chicken, duck meat, roasted pork, mushrooms, mung beans, etc., which have a better flavor.
◆Some ways to make rice dumplings:
It’s the Dragon Boat Festival again, and every household must eat rice dumplings. In midsummer, I smell the fragrance of mugwort leaves and make rice dumplings to celebrate the Dragon Boat Festival. Although there are quick-frozen rice dumplings in supermarkets now, I always feel like there is something missing when eating them, so I still make the rice dumplings by myself. It’s up to you to decide what flavor you want to eat. Maybe a generation of famous rice dumplings will be born in your hands.
1. Preprocessing of raw materials 1. Brewing of glutinous rice, mung beans and peanuts:
After washing the pure glutinous rice, soak it in 60℃ water for 5 hours, or use Soak in cold water for 12 hours.
After washing the mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them for the best effect.
Soak peanuts in boiling water for 3 hours, or soak in cold water for 5 hours and then peel.
2. How to make scallion and ginger oil: stir-fry minced scallions, minced ginger, and a little refined salt in 25 grams of lard until golden brown. After the aroma comes out, remove the minced scallions and ginger to make scallion and ginger oil.
3. Glutinous rice and mung bean paste: Mix the soaked glutinous rice and mung bean paste in a ratio of 3:1, then add some alkali (3 kg of glutinous rice, 10 g of alkali), and then mix in green onions and ginger. oil to make glutinous rice and mung bean paste.
4. How to make bacon with tangerine peel:
Ingredients: 250 grams of streaky pork, a little salt, 1 tablespoon green onion, appropriate amount of shredded ginger, 20 pieces of tangerine peel, shredded, a little cooking wine.
Preparation method: wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the meat strips, then add shredded green onion, ginger and tangerine peel and mix well. . After pickling for 10 hours, remove the green onion and ginger shreds.
5. Preparation method of fermented bean curd and bacon:
Ingredients: 250 grams of pork belly, sugar, 1 tablespoon green onions, shredded ginger, a little cooking wine.
Preparation method: Cut the meat into finger-thick strips, mix sugar, cooking wine, green onion knots, and shredded ginger, rub it on the meat strips, marinate for 10 hours, remove the green onions and ginger, and add fermented bean curd. Crush it, mix in the seasonings for marinating the meat strips, and marinate for another 1 hour.
6. Method for making tangerine peel beef:
Ingredients: 500 grams of beef shank, 2 tablespoons of soy sauce, 100 grams of green onion, 1 teaspoon of cooking wine, a pinch of fennel, 30 fennel ( Wrap it with gauze) Two slices of tangerine peel and a little baking soda
Preparation method: Cut the washed beef into finger-thick strips, rub it evenly with baking soda, put it into an appropriate amount of boiling water, and then put it in order Add sugar, green onions, cooking wine, Sichuan peppercorns, and cumin. Boil for a while, add soy sauce, and cook until medium cooked.
7. How to make bacon:
Ingredients: 500 grams of pork belly, 250 grams of sweet noodle sauce, a little cooking wine, a little green onion, 1 root of ginger, 15 grams of plastic rope hair paper (window paper ).
Preparation method: Wash the meat and cut into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Add the cooking wine, chopped green onion, and minced ginger to the sweet noodle sauce and mix well. Soak the meat strips in the sweet noodle sauce for 2 hours.
Wrap each piece of meat tightly with window paper, tie it with rope, and hang it in a cool place to air-dry, which will take about 10 days.
. Specific packaging methods for various types of rice dumplings:
Ingredients for ham rice dumplings: prepared glutinous rice, 750 grams of mung bean wedges, 50 grams of diced ham, 50 grams of shiitake mushrooms or shiitake mushrooms, 50 grams of minced pork 10 grams of refined starch, 5 grams of sesame oil, 25 grams of lard, minced green onion, minced ginger, appropriate amount of refined salt, 1 tablespoon of white sugar, bamboo leaves, and horse lotus.
Preparation method: Use lard to fry the minced onion and ginger until yellow. After removing the minced onion and ginger, add diced ham, minced pork, diced mushrooms, white sugar and salt and stir-fry for 30 seconds, thicken and pour on sesame oil, serve as filling and set aside.
Take 2 soaked rice dumpling leaves, fold them into a bucket shape, fill them with glutinous rice and mung bean wedges, sandwich the stuffing in the middle of the glutinous rice, cover it with glutinous rice, wrap it into a pentagonal square bottom cone shape, and tie it tightly. Then put it in the steamer, tighten it tightly, put in cold water until the rice dumplings are covered. After cooking for 1 hour, reduce to simmer and cook for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for another 5 minutes.
If there are no bamboo leaves, reed leaves will also work. There are three reed leaves on each side, folded into a bucket shape.
Ingredients for tangerine peel and bacon rice dumplings: 750g of soaked glutinous rice and mung bean wedges, 50g of peanut wedges, 250g of tangerine peel and bacon strips, bamboo leaves and horse lotus.
Preparation method: The wrapping method and cooking time are the same as ham rice dumplings, except that the filling is made of tangerine peel bacon strips.
The ingredients, preparation method, and cooking time of fermented bean curd and bacon rice dumplings are the same as those of ham meat rice dumplings, except that the filling is replaced with tangerine peel beef.
Ingredients for salted duck egg rice dumplings: prepared glutinous rice, 750 grams of mung bean wedges, 25 grams of peanut wedges, 5 cooked salted duck egg yolks, 5 bamboo leaves, and lotus root.
Preparation method: The wrapping method is the same as that of ham rice dumplings. Wrap it up, put it in the steamer and cook for 1 hour, then lower the heat and simmer for 10 minutes.
Ingredients for bacon rice dumplings: prepared glutinous rice, 750 grams of mung bean wedges, 25 grams of peanut wedges, 250 grams of diced bacon, 2 tablespoons of white sugar, bamboo leaves, and lotus root.
Preparation method: The wrapping method and cooking time are the same as those of ham rice dumplings, except that the filling is changed to bacon.
The ingredients, packaging, and cooking time of sausage rice dumplings are the same as those of ham rice dumplings, except that the filling is replaced with diced sausage.
*Ingredients for roasted pork rice dumplings: 750g of prepared glutinous rice and mung bean wedges*250g of diced roasted pork, 25g of diced winter mushrooms or shiitake mushrooms, 25g of lard, 25g of white sugar, 1 tablespoon of refined starch, 10g of sesame oil, 5g of horseradish. 50 grams of diced green onions and appropriate amount of ginger slices.
Preparation method: Use lard to sauté the onion knots and ginger slices until fragrant, remove the onion and ginger, then add diced roasted pork, diced mushrooms, diced water chestnuts, white sugar, and an appropriate amount of soy sauce for marinating the roasted pork. Stir-fry for 30 seconds to thicken the rice dumplings, drizzle with oil and serve as rice dumpling filling. Fold two bamboo leaves into a bucket shape, fill them with glutinous rice and mung bean wedges, sandwich the filling between the glutinous rice and mung bean wedges, wrap them into a pentagonal square bottom cone shape, tie them tightly, put them in a pot and seal them tightly, add cold water to the rice dumplings, and cook for 1 hour Finally, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for another 5 minutes.
Ingredients for small oyster rice dumplings: 750 grams of prepared glutinous rice and mung bean wedges, 25 grams of fresh and plump oysters (mussels), 75 grams of minced pork, 100 grams of tender shredded bamboo shoots, 25 grams of refined starch, 1 tablespoon of chopped green onion. , minced ginger, white pepper, a little lard (or vegetable oil), refined salt, and an appropriate amount of white sugar.
Preparation method: Stir-fry minced pork with lard. When fragrant, add oysters, chopped green onion, minced ginger, sugar, refined salt, stir-fry for 1 minute, add white pepper, stir-fry evenly, and thicken the sauce. Into rice dumpling filling.
The wrapping method and cooking time are the same as *roasted pork rice dumplings. Dried oysters must be soaked in cold water for about 3 hours.
The above 9 kinds of salty rice dumplings can be dipped in red soy sauce when eating.
Ingredients for Chengsha Zongzi: 1kg of soaked glutinous rice, 500g of mung bean paste or black bean paste, 250g of white sugar, 250g of lard, 250g of refined salt, appropriate amount of sugar and osmanthus.
Preparation method: Stir-fry the bean paste with lard until thoroughly stir-fried, add sugar (white sugar for mung bean paste, and native brown sugar for black bean paste, also called flat sugar). After taking it out of the pot, add some sweet-scented osmanthus. Fold two reed leaves into a bucket shape, fill it with glutinous rice and bean paste filling, cover it with glutinous rice, and wrap it into a pentagonal square-bottomed cone shape. After tying it tightly, put it in the pot and stack it tightly. Pour cold water until the rice dumplings are covered. Cook for 50 minutes, remove from heat and simmer for 4 minutes until cooked.
Ingredients for nut-osmanthus rice dumplings: 750 grams of glutinous rice, 50 grams each of black and white sesame seeds (2/3 broken), 100 grams of raw lard, 250 grams of white sugar, a little salt, 50 grams of sweet-scented osmanthus, 50 grams of refined starch, 1 tablespoon of bamboo leaves , Ma Lian.
Preparation method: Mix the white sugar, salt, and black and white sesame seeds evenly, stir into the raw lard (pick out the filaments in the lard), pour the wet starch while mixing, and finally add the sugar osmanthus. , mix well and serve as filling.
The wrapping and cooking time are the same as Chengsha Zongzi.
Ingredients for Baiguo Zongzi: 750 grams of glutinous rice, 25 grams each of green plums, pineapple meat, and winter melon strips. 15 grams each of watermelon seed kernels, walnut kernels, raisins, and red silk. 300 grams of white sugar.
Preparation method: Boil the green plums, pineapple flesh, and winter melon strips in white sugar, drain the water, then marinate in white sugar for 24 hours, and wrap them in glutinous rice with the above ingredients. The wrapping method and cooking time are the same as the nut-osmanthus rice dumplings.
Ingredients: Purple rice, ginkgo biloba, scallops, abalone, chestnut, shiitake mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat paste, peanuts.
Method: In the first step, chestnuts, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce, and peanuts are processed in the same way as the ancient meat rice dumplings. Purple rice needs to be soaked in hot water for about 6 hours.
After soaking, fry the purple rice over low heat until the aroma comes out, but don't fry it too soft. Yao Zhu and Ginkgo also need to be cooked in advance. It is best to use dried abalone, which should be soaked in water 7 days in advance. In the second step, mix 60% white glutinous rice and 40% purple rice together, add other ingredients, wrap it into 4 corners with Taiwanese bamboo leaves, put it in water and cook for an hour and a half.
Tips:
. There are also some rice dumplings in northern Taiwan. Before making, the glutinous rice is steamed until half cooked, then all the ingredients are wrapped, and finally steamed.
. These kinds of rice dumplings can also be made into bite-size rice dumplings and can be eaten with sweet and spicy sauce.
. When processing these three types of rice dumpling raw materials, special attention should be paid not to add too much oil, otherwise they will be greasy.
The knowledge of rice dumplings with tea
If you eat white rice dumplings without any fillings, you can drink rose tea with them. It has a light fragrance and can regulate blood circulation. Very pleasant.
Light green tea and mint tea can promote glucose metabolism and prevent excess sugar from staying in the body. These two types of tea are cold in nature and are suitable for making sweet and greasy rice dumplings that are hot and dry. If you eat particularly sweet rice dumplings, such as date paste, bean paste, etc., you can drink these two teas.
If you eat particularly oily rice dumplings, such as fresh meat, ham, sausage, etc., the matching teas include Pu'er tea and chrysanthemum tea. They can remove the greasiness on the palate, especially Pu'er tea, which is an excellent choice because it has sweet and cold properties and has a good fat-removing effect; while chrysanthemum tea can reduce the anger of eating rice dumplings. Salty and sweet rice dumplings such as salt and pepper, egg yolk, etc. can be paired with oolong tea, because oolong tea is a semi-fermented tea with a warm and moist aesthetic that can bring out the distant taste of salty and sweet flavors.