How to prepare delicious rice dumpling fillings? Five delicious rice dumpling fillings not to be missed during the Dragon Boat Festival
Common rice dumpling fillings include: alkaline water, candied dates, date paste, peanuts, and mung beans , bacon, fresh meat, pork belly, bean paste, lotus seeds, eight treasures, ham, mushrooms, egg yolk, lotus paste, pickled vegetables, red beans, chestnuts, longan, assorted, taro, purple sweet potato, etc. Creative rice dumpling fillings include: grapes, peach, fish-flavored shredded pork, chocolate, abalone, pineapple, mustard, mint, green plum, etc.
Recommended preparation: 1. Meat dumplings: pork front tip, glutinous rice, meat and rice ratio is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice), soy sauce, salt, sugar, Chicken essence, cooking wine. Method: Wash the rice, dry it with radish, and let it sit for a while (a little water will be absorbed into the rice). Add soy sauce and salt (slightly more soy sauce); remove the skin, separate the fat and lean meat, and cut into pieces of about 3 to 4cm square. The ratio of fat to lean meat pieces is 1:2. Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. The more wine, the better it tastes, and the less soy sauce. Rub it with your hands until the meat foams, indicating that the flavor has been completely absorbed into the meat. Zongzi filling 2. Egg yolk rice dumplings: glutinous rice, fresh pork belly, salted egg yolk, rice dumpling leaves, oyster sauce, light soy sauce, dark soy sauce, Maggi chicken powder, Maggi umami juice, minced ginger, five-spice powder. Cut the pork belly into small pieces, marinate with salt, cooking wine, dark soy sauce, sugar, oyster sauce and other seasonings, put it in the refrigerator for a day (I marinated it overnight and all morning), wash the mushrooms, cut into small pieces, and marinate with the pork belly; salty Add a small cup of white wine to the egg yolks and steam them in a steamer for 15 minutes. After steaming and cooling, cut each egg in half. 3. Alkaline rice dumplings: glutinous rice, alkaline water, and raw oil. The glutinous rice needs to be soaked in alkaline water overnight. The glutinous rice will turn slightly yellow after soaking. When making the preparation, wash the glutinous rice clean, drain off the water, put it in a container, pour one or two ounces of alkaline water and mix well (one pound of alkali, use one pound of water to turn into alkaline water), wait until the alkaline water is absorbed by the rice grains, then pour it in Add the raw oil and mix well (the alkaline water must be put in first, and then the raw oil. Otherwise, the alkaline water will not be easily absorbed by the rice grains, and the rice dumplings will not be glutinous when eaten). 4. Mung bean and duck egg rice dumplings: 750 grams each of glutinous rice and mung beans, 25 grams of peanuts, and 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. 5. Tangerine peel beef rice dumplings: 1000g each of soaked glutinous rice and mung beans, 100g each beef and tangerine peel, 50g minced pork, minced green onion, minced ginger, and appropriate amount of salt. Stir-fry the minced green onion with lard, 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. To learn more about festival customs, please click
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