There is a layer of green skin on the outside of mung bean rice dumplings. Generally, this layer of skin is removed before making the filling of the rice dumplings. The taste will be better. So, how to remove the mung bean skin from mung bean rice dumplings? How to peel mung beans for making rice dumplings?

How to remove mung bean skin from mung bean rice dumplings

1. Wash the mung beans, add appropriate amount of water to the pot, heat until boiling, and soak for about ten minutes. Use your hands Rub the mung beans to peel them, then wash them with water to separate the skins.

2. Peel and wash the mung beans (you can find them on Taobao). That’s right. Just wash them and put them into a rice cooker with the normal amount of water for cooking! Yes, don’t use too much water. The most common Midea rice cooker I use, press the button for essence cooking, and the cooking time is about 40 to 50 minutes.

When the time is up, stir it with a wooden spoon. At this time, the beans are already very soft. Add the sugar while they are hot (if you like milky taste, you can add some condensed milk, or maltose to increase the flavor and viscosity) and stir. Evenly mix the mung beans into a filling at the same time! That’s right, after a little mixing, the filling has already been made. You don’t need to stir it with a food processor.

How to make delicious mung bean rice dumplings

Mung bean rice dumplings are a delicacy. The main ingredients are 1500 grams of glutinous rice. 500 grams of mung beans, 150 grams of pork belly, 5 grams of dried shrimps, half a chicken, and an appropriate amount of rice dumpling leaves. 25 grams of lard and 130 grams of shallots.

Specific methods

l. Wash the glutinous rice and soak it in water for 1 day and 1 night; wash the mung beans and soak them in water for 4 hours; cut pork belly and chicken (with bones removed) Cut into small cubes; cut onion into mince.

2. Heat the wok, add lard when it is hot, add 50 grams of minced onion when it is hot, stir-fry it thoroughly, add glutinous rice in portions, stir-fry a few times, pour in an appropriate amount of water, and stir-fry When it is eight ripe, take it out and set aside for later use.

3. Add water to the mung beans and steam them in a steamer for 40 minutes. When the beans are cooked, remove from the pot and wait for cooking.

4. After the wok is heated, add lard. When hot, add diced pork and chicken. Stir-fry for a few times before adding minced green onions and minced shrimps. Remove the wok from the heat, add glutinous rice and mung beans, and stir well to form a filling.

5. Wash the rice dumpling leaves, fold into a bucket shape, fill with fillings, wrap and tie tightly when 90% full, steam over high heat for 30 minutes and serve.

Tips

1. Regarding the choice of oil, although lard is the best for shortening, followed by butter and finally vegetable oil, I asked the shop owner last time. They all use soybean oil, and the shortening effect is actually very good! But eating too much lard is not healthy. For me, who loves to be lazy, chopping and melting butter is also a physical job, so I chose the most convenient vegetable oil. After many experiments, I used lard for puff pastry and lard for oil crust. Vegetable oils are also very effective when mixed, and they are also relatively healthier! .

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2. In addition, 60g of sugar is the minimum amount that I think is suitable for meringue in this amount. Any less will not taste good!

3. The water absorption of flour is different. You can leave about 10g of water in the pastry and add it depending on the situation. I have tried several kinds of flour and it can basically be added!