The Dragon Boat Festival is coming soon again, and there are a lot of rice dumplings in every supermarket, but it is not easy to find delicious ones. Therefore, I have sorted out the recipes for cooking rice dumplings collected from various places and shared them with you. I hope everyone can eat delicious rice dumplings. Green Onion Flower has already started soaking glutinous rice and brown leaves early this morning. If the experiment is successful, I will tell you the good news.

Basic rules

Seasoning of rice dumpling fillings: To make bacon rice dumplings, mix fresh pork with a little MSG, sugar, wine, salt, and light soy sauce and rub it repeatedly until the seasoning Pour into the pork and wrap.

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 the rice dumplings are not cooked thoroughly, they will be caught. If the bacon rice 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.

Cooking of rice dumplings: When boiling 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 high heat for about 3 hours. Do not add raw water during the cooking process. Please note that Jianshui rice dumplings cannot be cooked with other rice dumplings. After cooking, take it out while it's hot.

Open the rice dumpling leaves when eating. The rice dumplings are fragrant, oily but not greasy in the mouth, glutinous but not sticky, moderately salty and sweet, tender and delicious, which is the top grade.

Several ways to make rice dumplings

1. Taiwanese rice dumplings

Ingredients: glutinous rice, pork, shiitake mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt , rice dumpling leaves, rice dumpling rope.

Method: Wash the glutinous rice, soak for 3 hours and set aside; cut the pork into long strips about 4 cm long and 2 cm wide; soak the mushrooms until soft, remove the stems and cut them into strips; then cut the pork, Marinate the mushrooms with soy sauce, five-spice powder, salt, sugar and other seasonings for 2 hours; cut the salted egg yolk in half and set aside.

Wash the rice dumpling leaves and rope, take 2 rice dumpling leaves, fold them into a funnel shape at one third, scoop half of the glutinous rice into the funnel, add pork, mushrooms, salted egg yolk and other fillings Ingredients, add glutinous rice to fill it, then fold the excess rice dumpling leaves back to cover the funnel and wrap them up. Tie the waist of the rice dumpling tightly with a rope. When done, put it into the pot, cover the rice dumplings with water, and heat over medium heat. Cook for 2 hours, and then eat when cooked.

2. 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.

3. Beef rice dumplings with tangerine peel

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 onions 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.

4. Baiguo 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 300 grams of granulated sugar. 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.

5. Healthy vegetarian rice dumplings

Ingredients: 3 bowls of Sanbao rice (cooked), 1 meter of cotton rope, 1/2 cup of dried radish, 6 mushrooms (medium size), powder 12 leaves (large), 6 chestnuts, 1/2 cup boiled peanuts, 60g vegetarian egg yolk (1 piece 10g), 30g vegetarian meat floss (1 piece 5g)

Seasoning:

1. 1/8 tsp black pepper, 1/8 tsp sugar, 1/4 tsp sesame oil, 1/4 tsp soy sauce.

2. A little salt, white pepper, and vegetarian oyster sauce.

Method:

1. Boil the rice dumpling leaves in hot water for 8 minutes, wash and dry them and set aside.

2. Soak the dried radish in water for 10 minutes, then chop and squeeze out the water; soak the mushrooms until soft and cut into pieces; soak the chestnuts in water for 2 hours, and steam the mushrooms and chestnuts (about 15 to 20 minutes).

3. Saute the chopped dried radish, diced mushrooms and seasoning (1) until fragrant and set aside.

4. Add seasoning (2) to the cooked Sanbao rice and mix well.

5. Overlap 2 pieces of rice dumpling leaves, roll them into a pointed barrel shape, add 2 tablespoons of Sanbao rice from method (4), then add 1 teaspoon of chopped dried radish, diced mushrooms, chestnuts, Add vegetarian egg yolk, vegetarian meat floss, and 1 tablespoon of Sanbao rice, press it slightly, wrap it into a rice dumpling shape, and tie it tightly with cotton rope.

6. Place the steamer and steam for 10 minutes.

Fish-flavored lotus leaf rice dumplings

Ingredients: 1 cup of Sanbao rice, 1/2 cup of glutinous rice, 80 grams of fish, 20 grams of dried radish, 2 mushrooms, 5 grams of dried shrimps, 3 slices of ginger.

Seasoning: 2 tablespoons soy sauce, 1 tablespoon rice wine.

Method:

1. Mix the washed and soaked Sanbao rice and glutinous rice, add 1/2 cup of water, put it in a rice cooker and steam until cooked (not an electronic cooker, add 1 cup of water to the outer pot /2); Soak lotus leaves in water and set aside.

2. Wash the fish and slice it; wash the dried radish and drain the water; cut the mushrooms in half and soak them in water until soft; wash the dried shrimps and set aside.

3. Heat the pot, add oil and stir-fry the shrimp until fragrant, add the mushrooms and stir-fry until fragrant, take out and set aside.

4. Heat the pot, add oil and saute the ginger slices until fragrant, add fish fillets and seasonings and cook over low heat for 101 minutes.

5. Take a small steamer and cover it with lotus leaves, put in the cooked Sanbao glutinous rice, then add the ingredients for steps (3) and (4), continue to add Sanbao glutinous rice, and wrap the lotus leaves. OK, set up a rice cooker and steam until cooked (add 1/2 cup of water to the outer pot).