Ingredients: round glutinous rice, 300 grams of five-flower pork, 1/3 tsp of salt, rice dumpling leaves and watercress ropes, 1/3 bowl of soy sauce, rice wine, a small amount of monosodium glutamate (MSG)
Practice: Pork cut into 5-centimetre strips and soaked overnight in soy sauce, rice wine and MSG; glutinous rice is mixed with the soy sauce that has been soaked in the meat, and then with salt, and then mixed again until evenly distributed after 10 minutes. 10 minutes and then mix until uniform; zongzi leaves 2 back to back, from the leaf tip 1/4 folded into a straight angle spoon shape, take about 2 spoons of rice spread in the leaf spoon, meat strips straight on which, and then spread 2 spoons of rice covered with meat strips, the hand of the leaf spoon to keep the head, with the action of the other hand; zongzong leaves from the end of the rice folded up to the cover in the folding of the corners of the two sides of the folding good. The body of the rice dumplings by the hand holding the leaves all hold, in one hand will cover the leaf part of the pinch folded down; with grass rope will fold the leaves around the tightly tied, and then around the tie the entire body of the rice dumplings; rice dumplings all wrapped up and placed in a large pot, put in cold water with a large fire to boil rolled to a small fire to continue to cook for 4 hours, turn off the fire and simmer for 1 hour.
Main nutrients: 80g protein, 170g fat, 463g carbohydrates, 3930mg sodium, 210mg cholesterol, 3790cal
Simple meat dumplings
1. Soak the glutinous rice for 2 hours
2.
Shredded mushrooms, shrimp, onion and meat are fried in an inner pot. Add a little soy sauce, sesame oil, pepper, sugar and oyster sauce to taste until the rice is half-cooked
3. Wash the leaves of the rice dumplings and wrap them in the ingredients in 2, and then wrap them in fried pork and egg yolks and lotus seeds according to your personal preference
4. Put 3 cups of water in the outer pot of the rice cooker, and then put them in a steamer and cook them. Note:
1. This is the simpler way to use a rice cooker, of course, the most convenient is to buy and eat it, the taste of their own package is different it
2. Step 2, if you add water directly to the steam into the oil and rice water to glutinous rice ratio of about 1 to 2
3. If you do not wrap the dumplings type, in fact, as long as the yue?]
Mung bean duck egg rice dumplings (this delicious)
Glutinous rice, mung bean 750 grams each, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolk and glutinous rice, mung beans, peanuts mix well into the filling. Take soaked rice dumplings shell leaves folded into a bucket, filled with the right amount of filling, wrapped into the pot with cold water submerged rice dumplings, boil 1 hour, change the fire to cook for 1 hour can be.
Salted Chicken Rice Dumplings
Ingredients: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of shrimp, 1 tablespoon of garlic, half a tablespoon of soy sauce, green onions, salt, chicken, a number of cornstarch, the right amount of rice dumplings leaves, rice dumplings, the right amount of rope.
Practice: 1, chop the chicken, potatoes and scallions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.
2, wash the glutinous rice, soak in water for half an hour. Burn a hot pan, with onion, ginger and garlic burst incense, add glutinous rice and soy sauce, stir-fry evenly.
3: Fold 2 rice dumpling leaves to form a funnel shape, add 1 tablespoon of the fried glutinous rice, add the stuffing from recipe 1, and then add 1 tablespoon of glutinous rice on top.
4. Tie the rice dumplings with a string and put them into a pressure cooker to cook for 30 minutes, then eat them while they are still hot. If it is a regular pot, it should be cooked for about 2 hours.
Authentic Gold Medal Cantonese Style Rice Dumplings
Materials: 1, 500 grams of glutinous rice, dried mushrooms 1, 4 lotus seeds, 10 grams of shrimp, 50 grams of mung bean kernel, 2 chestnuts, dry lotus leaves 1, dry bamboo leaves 6, dry lye grass 2.
2. 1 salted egg yolk, a little pepper, taro 30 grams, pork ribs, fat about 100 grams; five-spice powder, onion oil, monosodium glutamate salt a little.
Practice: 1. The ingredients in Ingredient 1 will be soaked in water until initiated, in which the tip of the glutinous rice at least 2 ? hours or more, and then pepper, green onion oil, monosodium glutamate, salt to marinade flavor. Cut taro into pieces and deep fry, set aside.
2. Marinate the fatty meat in cubes with five-spice powder for about 30 minutes. Cut ribs into pieces and marinate with black vinegar, soy sauce, salt, MSG and flour.
3. Tear lotus leaves in pairs, rough side down, lay 3 bamboo leaves and put half of the glutinous rice. Then put in shiitake mushrooms, lotus seeds, shrimp, chestnuts, salted egg yolk, fatty meat, pork ribs, taro, and mung bean kernels. Then put the other half of glutinous rice and cover the other 3 bamboo leaves.
4, the lotus leaves on both sides of the left and right side of the folding grasp, and then before and after the folding grasp package into a quadrangle, with alkali grass tightly knotted can be. 5, boiled rice dumplings with water for four hours on the table.
Warm tips:
The dumplings are delicious to see the filling, but the selection of good dumpling leaves is also very important. It is best to choose more tough, soft and unbreakable, and the color of the beautiful rice dumpling leaves, rice dumpling leaves need to be soaked in water first, so that it restores the toughness of the good to facilitate the package.
Jiaxing dumplings
Materials:
Rice (glutinous rice)
Dumpling leaves
Practice: (we refer to)
1, the rice (glutinous rice) a day in advance to soak well
2, the best to buy the meat of the pork, after cooking, fat oil are nourished to the glutinous rice, it will be extraordinarily tasty, and the meat after cooking for a long time after the texture of the call firewood
3, meat is the best way to buy the meat, and the meat is the most important thing to do, but it is not the best thing to buy. /p>
3, meat washed and cut into small pieces, and then put soy sauce, five-spice powder, garlic powder, cooking wine, sugar, salt a little, marinate for two hours
4, package dumplings, put meat different and put dates, put meat must be glutinous rice to meat package, so that the flavor of the meat will not leak out,
Oil and aroma will be glutinous rice nourished, so that the meat intermingled with the rice aroma, the rice is entangled in the aroma of the meat, the flavor of the aftertaste.
5, cooking dumplings at least 2 hours ...
How to make taro meat dumplings
Ingredients:
Sticky rice 2cup, taro 4, black-eyed peas 1/3cup (you can use the American store's blackeye beas) red beans 1/3cup, a pinch of pepper, 1 teaspoon of sesame oil, a little green onion (chopped), 1 clove of garlic (chopped), and a moderate amount of oil.
Filling:
1 Cantonese sausage with the same amount of salted pork cut into pieces, a pinch of shrimp, mushrooms.
Seasoning:
Five-spice powder, 1 teaspoon of trench oil, a pinch of pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of wine, ? teaspoon of oil, 1 pinch of salt, a pinch of sugar.
How to make:
Wash glutinous rice and beans, soak in water for half an hour. Peel the taro, wash, dice and pack the oil. Burn hot oil in a pan, burst the onion and garlic rice, pour in the ingredients, stir fry and set aside. Shake the meat (add 1 teaspoon of cornstarch), shrimp, mushrooms and seasonings well. Then wrap it like a regular brown wrap and cook for 2 hours.
These are really good, so you can make 10 small pillow dumplings with this amount. About 0 - 15 triangular dumplings can be wrapped.
Pork dumplings:
① raw materials: glutinous rice 2.5 kg, fresh pork 1.5 kg (fat and thin half), 25 grams of wine, soy sauce 150 grams of salt 70 grams of monosodium glutamate, a little bit of rice dumplings. ② practice: first the glutinous rice amorphous, plus sugar, salt, soy sauce and mix well. Then cut the pork into small rectangular pieces, and the rest of the ingredients mixed well. Then the rice dumpling leaves rolled into a funnel shape, loaded with 40 grams of glutinous rice, put on the fat, lean pork each piece, and then cover about 30 grams of glutinous rice to dial flat, wrapped. Finally, the packaged rice dumplings into the water to boil 1 time, and then use the warm fire to cook for about 1 hour, the steaming process should continue to add water to maintain the original water level, cooked out of the pot can be.
Beef rice dumplings
Soaked glutinous rice, mung beans 1000 grams each, beef, peel 100 grams each, 50 grams of minced pork, minced green onion, ginger, salt. With the lard will be onions fried yellow, in turn into the beef, peel, minced pork fried half a minute, dripping with sesame oil that is into the filling. When wrapping, first fill in the well-mixed glutinous rice and mung beans, sandwich the filling in the center, and then cook in the above manner.
Hundred Fruit Rice Dumpling
750 grams of glutinous rice, 25 grams each of green plums, pineapple meat, winter melon strips, 15 grams each of watermelon seeds, walnuts, raisins, red silk, 300 grams of sugar. First of all, the plum, pineapple meat, winter melon strips each with sugar boiled in water, drained, and then marinated in sugar for 24 hours, that is, into the filling. Packed into a five-cornered square bottom dumplings, cooking for 50 minutes, remove from heat and simmer for 4 minutes that is.
Beef curry rice dumplings
[Ingredients/Seasoning]
(1) 600 grams of U.S. tendon meat
600 grams of glutinous rice
(2) 1/2 cup of diced bamboo shoots
1/2 cup of diced shiitake mushrooms
1/2 cup of peanuts
4 tablespoons of shrimp
(3) 20 leaves for rice dumplings
Cotton thread 10 pcs
(1) 1 tbsp curry powder
Some salt
(2) 1 tbsp curry powder
Moderate amount of salt
Moderate amount of red onion puffs
[Preparation Procedure]
(1) Wash the glutinous rice, soak it in water for 2-3 hours, then steam it and set aside.
(2) Cut the slab tendon beef into 12 pieces, take 2 pieces of beef and dice them, mix in seasoning (1). Boil (or steam) the rest with water.
(3) Heat 4 tbsp oil in a wok, add steamed glutinous rice, add 1 cup of the stock used to cook the beef in recipe (2), and stir-fry the glutinous rice until half cooked.
(4) In a separate frying pan, sauté the ingredients (2) and the diced raw beef, then add the seasoning (2) and stir-fry well, then add the glutinous rice from recipe (3) and stir-fry well.
(5) Fold every 2 rice dumpling leaves, put in 1 tablespoon of glutinous rice stuffing, then put in 1 piece of boiled beef, then fill up the glutinous rice stuffing, wrap it up and tie it with cotton threads, then put it into the steamer for 0 minutes.
Meat dumplings in northern Taiwan
[Ingredients/Seasoning]
Long glutinous rice 2 pounds
Pork 2 pounds
Salted duck egg yolks 20 pcs
Mushrooms 20 pcs
Chestnuts 20 pcs
Shrimp 2 tael
Red onion 2 tael
Water 2~3 cups
Dumpling leaves 60 to 80 pieces
Soy sauce 3 to 5 tbsp
Salt a little
Five-spice powder, pepper each in moderation
[Preparation Procedure]
(1) Wash the glutinous rice and soak for half an hour, then drain and set aside.
(2) In a frying pan, sauté the red onion, add the shrimp, mushrooms, pork and chestnuts, then add the seasonings and 2 to 3 cups of water and marinate for 20 minutes.
(3) Remove the pork, mushrooms and chestnuts from the marinade and set aside. Stir-fry the rice in the remaining marinade until half-cooked.
(4)Take 2 rice dumpling leaves and overlap them back to back, then fold them into a triangular shape, put in 1 ladle of rice, add the pork, mushrooms and salted duck egg yolks, and then cover with 1 ladle of rice to form a triangular cone shape, tie it up with a cotton rope, and then put it into a steamer to steam for 1.5 hours to 2 hours until it is cooked.
Duanwu Festival all kinds of zongzi practice Daquan zongzi North and South flavor:
In different places of different dietary habits, zongzi formed the North and South flavor, which is more famous zongzi:
Beijing zongzi northern zongzi representative varieties of Beijing zongzi, Beijing zongzi head is larger, for the diagonal quadrangular or triangular. At present, most of the market supply is glutinous rice dumplings. In the countryside, still accustomed to eating rhubarb rice dumplings. Sticky and fragrant, distinctive flavor, Beijing dumplings are mostly stuffed with red dates, bean paste, and a few are also stuffed with dried fruit.
Guangdong zongzi representative varieties of southern zongzi, Guangdong zongzi and Beijing zongzi, on the contrary, smaller, chic appearance, square front, behind a sharp corner, like a cone. More varieties, in addition to fresh meat dumplings, bean paste dumplings, there are salted egg yolk made of egg yolk dumplings, as well as chicken diced, duck diced, * barbecued meat, mushrooms, green beans and other concoctions for the filling of the assorted rice dumplings, the flavor is better.
Some packages of rice dumplings:
Another year of the Dragon Boat Festival, families can not help but eat rice dumplings. The summer smelled the fragrance of mugwort leaves, wrapped in dumplings over the Dragon Boat Festival. Although the supermarket now has frozen rice dumplings, but eat always feel the lack of something, or their own hands to wrap the rice dumplings, want to eat what flavors all on their own, perhaps a generation of famous rice dumplings will be born in your hands.
1. Pre-processing of raw materials 1. Glutinous rice, mung beans, peanut rice soaking:
Pure glutinous rice after washing, soaked in water at 60 ℃ for 5 hours, or soaked in cold water for 12 hours.
Soak mung beans in boiling water for 3.5 hours after washing, or soak in cold water for 12 hours and then peel them for best results.
Soak peanuts in boiling water for 3 hours, or soak in cold water for 5 hours and then peel.
2. Onion ginger oil production method: the minced onion, ginger, a little salt in 25 grams of lard fried into a golden brown, out of flavor, pick up the end of the onion ginger, that is, into the onion ginger oil.
3. Glutinous rice and mung bean paste: the soaked glutinous rice, mung bean paste, 3:1 ratio of mixing and blending, add a little alkali (3 kilograms of glutinous rice, 10 grams of alkali), and then mixed into the onion and ginger oil, that is, into the glutinous rice and mung bean paste.
4. Chenpi salted pork preparation:
With: five-flower pork 250 grams of sugar a little salt 1 tablespoon of green onion white moderate ginger 20 Chenpi 2 pieces of shredded cooking wine a little.
Method: wash the meat, cut into finger-thick strips, mix sugar, salt, cooking wine, rubbed on the meat strips, and then add shredded green onion, shredded ginger, shredded orange peel and mix well. Marinate for 10 hours, then pick up the shredded green onion and ginger.
5. Bean curd salted meat method:
With: 250 grams of five-flower pork sugar 1 tablespoon of green onion knots, ginger moderate amount of cooking wine a little.
Method: cut the meat into finger-thick strips, sugar, cooking wine, onion knots, ginger, rubbed in the meat strips, marinated for 10 hours, pick up the onion, ginger, put curd crushed, mixed into the flavor of the marinated meat strips, and then marinated for 1 hour.
6. Chenpi beef method:
Materials: beef tendon meat 500 grams of sugar 2 tablespoons of soy sauce 100 grams of green onions 1 pepper 1 tsp of cooking wine a little cumin 30 (wrapped in gauze) Chenpi two slices of baking soda a little
Measurement: the beef, cleaned, cut into finger-thick strips, rubbed with baking soda, into the appropriate amount of boiling water, and then put the sugar, onions, in turn, Wine, pepper, cumin, cook for a while that is put soy sauce, cook to eight minutes cooked that is good.
7. bacon:
Materials: 500 grams of pork 500 grams of sweet flour sauce 250 grams of cooking wine a little bit of green onion 1 ginger 15 grams of another plastic rope hair paper (window paper).
Method: wash the meat, cut about 33 centimeters long, 3.3 centimeters wide, 3.3 centimeters thick strip. Put cooking wine, chopped green onion and ginger into the sweet noodle sauce and mix well. Soak the meat strips in the sweet noodle sauce for 2 hours. Use window paper to wrap each strip of meat tightly respectively, tie it with a rope, hang it in a cool place to air-dry, about 10 days or so that is good.
8. preserved sausage:
Materials: pork fat and lean meat 1 kilogram of wine half intestinal spoons of sugar 3 tablespoons of refined salt 1 tablespoon of green onions 2 ginger 25 grams of sausage 3 like the flavor of the Chenpi, you can put some Chenpi shredded pickle, or put monosodium glutamate can also be.
Method: cut the pork into 1cm cubes and marinate for 10 hours with the above seasoning. With 50 ℃ of water will be soaked 5 ~ 6 hours that is soft, and then water into the intestinal infusion standby. Diced meat (pick up shredded tangerine peel, green onion and ginger) with a funnel into the intestinal clothing, filling the side of the section, hanging in the shade in a cool place to dry, about 1 week or so will be able to.
9.* roast pork:
Materials: 500 grams of fat and lean pork 500 grams of five-spice powder 1 tablespoon of cooking wine half a tablespoon of sugar 50 grams of shredded green onion and fresh ginger a little, 100 grams of high-grade soy sauce oil moderate.
Making: cut the pork into 3.3 cm wide, 6.7 cm long, 2.7 cm thick long strips, marinate with the above seasonings for 24 hours, fry the meat strips in oil over a moderate fire until eight minutes of cooked, cut into cubes and wait for use.
10. Bean paste:
Put the boiled beans in a small bamboo sieve, and put a small pot of water under the sieve. Knead the beans on the bottom of the sieve with your hand, sift the bean paste into the water basin, pour the bean paste water into the bean bag cloth pocket, squeeze off the water, that is, into bean paste.
11. Various types of dumplings specific package:
Ham and meat dumplings Ingredients: 750 grams of prepared glutinous rice green bean paste ham 50 grams of diced mushrooms or Shiitake mushrooms 25 grams of pork 50 grams of refined starch 10 grams of sesame oil 5 grams of lard 25 grams of minced green onions, minced ginger, salt, appropriate amount of sugar, 1 tablespoon of bamboo leaves, Ma Lien.
Method: lard will be minced onion, ginger, fried yellow, remove the end of the onion and ginger, in turn, put the ham meat, minced pork, mushrooms diced sugar, salt fried for 30 seconds, thickening, dripping sesame oil, that is, into the stuffing to be used.
Take 2 pieces of soaked rice dumpling leaves, folded into a bucket, filled with glutinous rice and green bean petals, the filling sandwiched in the middle of glutinous rice, covered with glutinous rice, wrapped into a five-pointed square bottom cone, tied tightly on the steaming pot, code tight, put cold water, no more than rice dumplings for the right. Cook for 1 hour, change the fire to cook for 30 minutes that is good. If you use a pressure cooker, cook for 25 minutes, remove from heat and simmer for 5 minutes.
If you don't have bamboo leaves, reed leaves will do. Fold three reed leaves on each side into a bucket shape.
Chenpi salted meat dumplings ingredients: soaked glutinous rice green bean petals 750 grams of peanut petals 50 grams of Chenpi salted meat strips 250 grams of bamboo leaves, Ma Lin.
Method: wrapping method and cooking time with the ham rice dumplings, but the filling is changed to salted meat strips with orange peel.
Salted meat dumplings with fermented bean curd are made with the same ingredients and cooking time as ham dumplings, except that the filling is made of aged beef.
Salted duck egg rice dumplings ingredients: prepared glutinous rice green bean petals 750 grams of peanut petals 25 grams of cooked salted duck egg yolk 5 bamboo leaves, Ma Lin.
Method: package method is the same as the ham dumplings. Packed, on the steamer to cook 1 hour, then move the fire to cook 10 minutes is good.
Bacon dumplings ingredients: prepared glutinous rice green bean petals 750 grams of peanut petals 25 grams of bacon 250 grams of sugar 2 tablespoons of bamboo leaves, Ma Lin.
Method: wrapping method and cooking time is the same as the ham dumplings, but the filling can be changed to bacon.
Dumplings with preserved sausage are made with the same ingredients, wrapping and cooking time as ham dumplings, except that the filling is changed to diced preserved sausage.
*Roasted meat dumplings ingredients: prepared glutinous rice green beans 750 grams * roasted meat 250 grams of mushrooms or mushrooms 25 grams of lard 25 grams of sugar 1 tablespoon of refined starch 10 grams of sesame oil 5 grams of horse crow 50 grams of green onion knots, ginger, appropriate amount.
Method: lard onion knots, ginger slices fried incense, remove the onion ginger, in turn into the * roasted meat, mushrooms, horseshoe diced, sugar, the right amount of marinade * roasted meat soy sauce, fried for 30 seconds, thickening, dripping oil, that is, into the dumpling filling. Two bamboo leaves folded into a bucket, filled with glutinous rice and green bean cloves, the filling sandwiched between glutinous rice and green bean cloves, wrapped into a five-pointed square bottom cone, tied tightly on the pot yards tightly, put cold water and zongzi Qi, cook for 1 hour, and then use the fire to cook for 30 minutes can be. If you use a pressure cooker, cook for 25 minutes, remove from the fire and then simmer for 5 minutes that is good.
Small oyster dumplings ingredients: prepared glutinous rice green bean petals 750 grams of peanut petals 25 grams of tender fat small oysters (tamarind) 75 grams of pork 100 grams of tender bamboo shoots 25 grams of refined starch 1 tablespoon of chopped onion, ginger, white pepper a little lard (or oil), refined salt, sugar, moderate.
Method: Stir-fry the pork with lard, put in small oysters, green onion, ginger, sugar, refined salt, stir-fry for 1 minute, put white pepper, stir-fry, thickening, that is, into the filling of the dumplings.
Packing method and cooking time is the same as * roast pork dumplings. Dried small oysters should be fermented in cold water for about 3 hours.
The above 9 kinds of salty rice dumplings can be dipped in red soy sauce.
Clarified sand dumplings ingredients: 1 kilogram of soaked glutinous rice mung bean paste or black bean paste 500 grams of sugar 250 grams of lard 250 grams of refined salt, sugar cinnamon in moderation.
Method: the bean paste with lard fried evenly fried through, add sugar (green bean paste with white sugar, black bean paste with soil brown sugar, also known as board sugar), out of the pot put some sugar cinnamon. Two reed leaves folded into a bucket shape, filled with glutinous rice, bean paste filling, the top and then cover glutinous rice, wrapped into a five-pointed square bottom cone, tied tightly, pot, yard tight, put cold water, no more than dumplings appropriate. Cook for 50 minutes, remove from heat and simmer for 4 minutes to cook.
Fruit and cinnamon dumplings ingredients: glutinous rice 750 grams of black and white sesame seeds kernel 50 grams each (broken open 2 / 3) 100 grams of lard sugar 250 grams of salt a little sugar cinnamon 50 grams of refined starch 1 tablespoon bamboo leaves, Ma Lin.
Method: mix sugar, salt, black and white sesame seeds kernel, mix into the raw lard (pick up the filaments in the lard), while mixing and pouring wet starch, and finally into the sugar cinnamon, mixing well into the filling.
Packing and cooking time are the same as for Chengsha dumplings.
Fruit dumplings ingredients: glutinous rice 750 grams of plums, pineapple meat, melon strips 25 grams of watermelon seeds, walnuts, raisins, red silk 15 grams of sugar 300 grams.
Method: first plums, pineapple meat, winter melon strips each boiled in sugar, drained, and then marinated in sugar for 24 hours, with the above ingredients into the glutinous rice. The wrapping method and cooking time are the same as the nut and osmanthus rice dumplings.
Top quality rice dumplings
Ingredients: purple rice, ginkgo nuts, scallop, abalone, chestnuts, shiitake mushrooms, pork, salted egg yolks, shrimp, white glutinous rice, meat sauce, peanuts.
Practice: In the first step, chestnut, mushroom, pork, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are processed in the same way as the ancient meat dumplings. Purple rice should be soaked in hot water for about 6 hours. After soaking, stir-fry the purple rice in a small saucepan over moderate heat to bring out the flavor, but do not make it too soft. The scallop and ginkgo also need to be cooked beforehand. It is best to use dried abalone, which should be soaked in water 7 days in advance. Step 2: Mix 60% of the white glutinous rice and 40% of the purple rice together, along with the other ingredients, wrap it in Taiwan bamboo leaves to form 4 corners, and put it into the water to cook for one and a half hours.
Tips:
1. There are also some dumplings in northern Taiwan, where the glutinous rice is steamed until half-cooked before making, and then all the ingredients are wrapped up and steamed at the end.
2. These dumplings can also be made into one-bite dumplings, which can be eaten with a sweet and spicy sauce.
3. These three types of dumpling ingredients should be especially careful not to add too much oil when processing, otherwise they will be greasy.
1, Taiwan-style dumplings
Materials: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt, zongzhong leaves, zongzhong rope.
How to do it: Wash the glutinous rice and soak it for 3 hours; cut the pork into long strips about 4 centimeters long and 2 centimeters wide; soak the mushrooms and cut them into strips
And then marinate the pork and mushrooms for 2 hours in soy sauce, five-spice powder, salt, and sugar; cut the salted egg yolks in half and set aside.
Wash the rice dumpling leaves and rope, take 2 rice dumpling leaves, folded into a funnel shape in one-third of the funnel, scoop half of the glutinous rice into the funnel, put pork, mushrooms, salted
egg yolks and other fillings, plus the glutinous rice to fill the rice, and then fold the extra rice dumpling leaves back to cover the funnel wrapped up in the rice dumplings with a rope in the waist of the tight knot, after the dumplings are done, place them in a pot, with the water over the rice dumplings, and cook them over a medium flame for 2 hours, then cook them thoroughly. 2 hours, cooked through can be eaten.
2, mung bean duck egg dumplings
glutinous rice, mung beans 750 grams, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolks and glutinous rice, mung beans, peanuts mixed well into the filling. Take soaked
The dumplings shell leaves folded into a bucket, filled with the right amount of filling, wrapped up into the pot with cold water submerged dumplings, boiled for 1 hour, change the fire to cook for 1 hour can be.
3, Chenpi beef dumplings
Soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, minced scallions, ginger, salt. With lard will be minced green onion
fry yellow, in turn into the beef, peel, minced pork fried for half a minute, drizzled with sesame oil that is into the filling. Fill with glutinous rice and mung beans, put the stuffing in the center, and cook in the same way as above.
4, fruit dumplings
750 grams of glutinous rice, plums, pineapple meat, winter melon strips 25 grams each, watermelon seeds kernels, walnuts, raisins, red silk 15 grams each, 300 grams of sugar. First
Boil the plums, pineapple meat, winter melon strips each with sugar water, drain the water, and then marinate in sugar for 24 hours, that is, into the filling. Wrap it into a five-cornered square-bottomed rice dumpling, cook it for 50
minutes, remove from heat and simmer for 4 minutes.
5, healthy vegetarian rice dumplings
Materials: 3 bowls of sambal rice (boiled), 1 meter of cotton rope, 1/2 cup of dried radish, 6 mushrooms (medium), 12 slices of powdered leaves (large), 6 chestnuts, boiled peanuts
1/2 cup, 60g of veggie yolks (1 10g), 30g of veggie meat floss (1 5g)
Seasonings:
1 1/8 tsp black pepper, 1/8 tsp sugar, 1/4 tsp sesame oil, 1/4 tsp soy sauce.
2. A pinch each of salt, white pepper and vegetarian oyster sauce.
How to make dumpling leaves:
1. Boil the leaves in hot water for 8 minutes, then rinse and dry them.
2. Soak the dried radish for 10 minutes, then chop and squeeze out the water; soften the mushrooms and cut them into pieces; soak the chestnuts in water for 2 hours, and steam the mushrooms and chestnuts (for about 15 to 20 minutes
).
3. Stir-fry the dried radish, diced mushrooms and seasoning (1).
4: Add the cooked sambal rice to the seasoning (2) and mix well.
5. Roll up 2 rice dumpling leaves into a bucket shape, put in 2 tbsp of the rice dumplings from recipe (4), 1 tbsp of grated radish, diced shiitake mushrooms, chestnuts, veggie
egg yolks, veggie meat floss, and 1 tbsp of rice dumplings, press down the rice dumplings a little bit, and wrap them up into rice dumplings, then tie them up tightly with cotton strings.
6. Steam the dumplings in a steamer basket for 10 minutes.
6, inari sushi (this is not boiled dumplings)
Ingredients: 3/2 cups of sambal rice, 500 grams of sushi rice, 1 tbsp of cooked sesame seeds, 20 triangular tofu skin.
Seasoning: 3 tbsp sushi vinegar.
How to make sushi rice:
1. Wash sushi rice, strain the water, add sambal rice and 1 cup of water (8 minutes full), 1/4 cup of water in the outer pot, simmer for 15 minutes, add vinegar while it is still hot
Seasoning: Stir quickly, and use an electric fan to cool the rice, then it will be made into sambal sushi rice.
2. Open the triangular tofu skin, fill the sambal sushi rice, and finally dip the sambal sushi rice in sesame seeds.
Conditioning small magic:
Making sushi, white rice after washing, it is best to soak in water for 20 minutes, can make the rice grain more full of delicious.
7, pearl pill (this does not seem to be considered dumplings)
Materials: 150 grams of Sambal rice, 300 grams of stringy meat, 50 grams of mushrooms, water chestnuts (chopped) 4, green onions (chopped) 3 sticks.
Seasoning: 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp sugar, 1 tbsp salt, 1 egg.
How to make:
1: Soak mushrooms in water for 10 minutes, drain and chop, add chopped water chestnuts, chopped green onion, minced pork and seasoning, mix well, and refrigerate for 20 minutes.
2. Remove the ingredients from the refrigerator, divide into 12 equal portions, roll into balls, and place on a plate with the sambal rice on the outside.
3. Place the steamer basket in a pot, bring the water to a boil, place the pearl balls in, cover the pot, and steam over high heat for 20 minutes.
8, fish rice dumplings
Materials: 1 cup of rice, glutinous rice 1/2 cup, 80 grams of fish, 20 grams of dried radish, 2 mushrooms, 5 grams of shrimp, 3 slices of ginger.
Seasoning: 2 tbsp soy sauce, 1 tbsp rice wine.
How to make:
1: Mix the soaked sambal rice with glutinous rice, add 1/2 cup of water, and steam in a rice cooker (for non-electronic cookers, add 1/2 cup of water to the outer pot); soak lotus leaves in water and set aside
for use.
2, fish washed, sliced; dried radish washed, drained; mushrooms cut to soak until soft; shrimp washed standby.
3, the pan is hot, into the oil will shrimp stir-fried, add the mushroom stir-fried and removed from the standby.
4: Heat a wok, add oil and sauté ginger, then add fish and seasonings and cook for 100 minutes on low heat.
5, take a small steamer basket covered with lotus leaves, put in the cooked sticky rice, then put in the practice (3) and (4) of the material, continue to add the sticky rice, the lotus leaves wrapped up, placed in the rice cooker steamed (outside the pot with 1/2 cup of water) can be.
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La Shashayang Rice Dumplings
Ingredients: 600 grams of glutinous rice, 4 fragrant leaves, 1 packet of yellow pears, 1 packet of shallots, 3 tablespoons of garlic, 1 tablespoon of white orchid oil, 3 tablespoons of soy sauce, ? tablespoon of rice dumpling leaves, moderate
Rope, moderate
The rice dumpling, moderate
The rice dumpling, moderate
Rope <
Filling: Chicken 800g Potato 400g Onion 3 dices Shrimp 80g
Spicy Fried Rice 2 tablespoons Chicken Extract 1 teaspoon Soy Sauce 3 teaspoons Mara Stack 1 teaspoon
Method: Chop the chicken, potatoes and onion dices, and add the rest of the filling ingredients and mix well. Wash the glutinous rice and soak it in water for half an hour, cut the scented leaves into 6 centimeters long, and chop the scallion cubes and garlic rice. Heat a wok, add the oil, sauté the scallions and garlic, add the glutinous rice, ginger and soy sauce, and sauté well. Fold 2 rice dumpling leaves into a tube, add 1 tablespoon of the fried glutinous rice, add the stuffing, sesame leaves, and 1 tablespoon of the glutinous rice on top. Tie the rice dumplings with string and cook in an air pressure cooker for 30 minutes. *Regular pot takes 2 hours.
Penang Nyonya Rice Dumplings
Ingredients: 600g glutinous rice 250g minced pork/chicken 250g shrimp 150g scallions 120g sweetened winter melon 120g garlic 2 teaspoons chopped peanuts 4 tablespoons sesame seeds 3 tablespoons sesame seeds 4 slices of rice dumpling string moderate amount of rice dumpling leaves moderate amount of rice dumpling leaves
Seasoning:
Coriander 2 tablespoons
pepper 1 tablespoon
Chicken crystal 1 teaspoon
Chicken Crystal 1 teaspoon
Sand Ginger Powder 2 teaspoons
Soy Sauce 1 1/4 tablespoons
Sugar ? tablespoon
Salt 1 teaspoon
Yellow Ginger 1 teaspoon
Water ? cup
Red Eagle Oil 4 tablespoons
Method:
Wash the glutinous rice, net, soak it in water for 2 hours, drain the water, and add 4 tablespoons oil and 2 teaspoons salt, stir well. Heat 4 tablespoons
In a wok, sauté the scallions and garlic, add the pork, shrimp, sweetened winter melon and seasonings, and stir-fry until cold. Fold the leaves of the dumplings
into a bucket shape, add the glutinous rice and filling, and wrap tightly with a string. Cook the dumplings in boiling water for about 2 hours.
Taro dumplings with meat
Ingredients:
Glutinous rice 450g
Taro 550g
Brown beans 150g
Taro rice ready-to-cook 1 packet
Pepper 1 teaspoon
Sesame oil 1 teaspoon
Scallion (finely chopped) 2 tablespoons
Garlic (finely chopped) 1 tablespoon
Dumpling leaves moderate amount
Red eagle oil moderate amount
Filling:
Chicken and pork cut into pieces 600 grams
Corn 100 grams
Shrimp 50 grams
Mushrooms 20
Salted egg yolks 10
Seasoning:
Five spice powder 1 teaspoon
Five spice powder 1 teaspoon
Five spice powder 1 teaspoon
Flour 1 teaspoon
Flour 1 tablespoon
Trench oil 1 tablespoon
Pepper 1 teaspoon
Sesame oil 1 teaspoon
Soy sauce 1 tablespoon
Wine 1 tablespoon
Sun-dried oil ? teaspoon
Chicken crystal ? teaspoon
Sugar ? teaspoon
Salt 1 teaspoon
How to do it:
Wash the glutinous rice and browned peas, soak them in water for Half an hour. Peel taro, wash, dice and pack oil. Heat the oil in a wok, pop
Scorch the onion and garlic rice, pour in Ingredient A, stir fry and set aside. Shake the pork and chicken (add 2 teaspoons of cornstarch), shrimp, mushrooms and seasonings well. Fold the rice dumpling leaves into a tube, put in the fried glutinous rice, add the filling, cover the rice again, fold it into a triangular shape, tie it up with rice dumpling strings, and put it into a pressure cooker with boiling water to cook for 30 minutes, that is, it will be hot
Normal cooker takes 2 hours.
Raw materials: pork buttock tips, 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
Jiaxing meat brown
Preparation:
Zongzhong leaves: if fresh zongzhong leaves washed, the root (there are two small pointed tip) to fry a little bit, boiled water, the rice dumpling leaves put
in to cook 3, 5 minutes on it; if it is dry rice dumpling leaves should be soaked for a day first, the rice dumpling leaves soak soft, cut off the root and new
fresh the same treatment
milk: panning the rice to be fast, try not to let the rice to eat water. Control the rice with lo and let it sit for a while (the rice will eat in a little
water). Add soy sauce and salt (slightly more soy sauce).
Meat: Remove the skin, separate the fat and lean meat, and cut the meat into cubes about 3 to 4 cm square, with the ratio of fat to lean meat at 1:2
suitable. Pour wine, soy sauce, salt, a little sugar and chicken essence into the meat. The more wine you put in, the less soy sauce you put in. Rub the meat with your hands
until the meat foams up with white foam, indicating that the flavor has been completely eaten into the meat.
The following is a package of rice dumplings:
The rice dumpling leaves are clearly divided into positive and negative (hairy side is the reverse, you can see the leaf diameter distinction, diameter to the outside drum is the reverse), the front face,
Packing pillow rice dumplings. This is not easy to describe ah. The first thing that you need to do is to use a cotton thread or a straw rope to tie it tightly. The most important thing to remember is that you should be able to make sure that you have a good connection with your family and your friends. Every rice dumpling must be put fat meat Oh, otherwise it is not delicious.
Cooking rice dumplings: a large pot, must be deep enough. Put the dumplings in, add water, water should be no more than dumplings
High-fire cooking, 3 hours
If the last time I gave t version of the package so big dumplings, and then the fire 1 hour is almost. For larger dumplings, you'll need to cook them on low heat for
2 to 3 hours.
Don't stop cooking the dumplings in the middle of the cooking process, always keep the water boiling.
I don't need to tell you about eating rice dumplings, do I?
If you find the dumplings light, you can add salt and soy sauce in the water to cook the dumplings, cook for a period of time the flavor can go in to get
Tips
The dumplings with the tea learning
If you eat white dumplings without any filling, you can drink with the drink of rose tea, which has a light aroma, but also regulates blood circulation, very pleasant.
Light green tea and mint tea can enhance glucose metabolism and keep excess sugar from staying in the body. These two types of tea are cold and suitable for hot and dry sweet dumplings. If you eat especially sweet dumplings, such as date paste and bean paste, you can drink these two teas.
If you eat especially oily dumplings, such as fresh meat, ham and sausage, the matching teas are Pu'er tea and chrysanthemum tea. They can remove the greasy taste, especially Pu-erh tea, it is the superior choice, because of its properties of sweet and cold, good effect of removing fat; and chrysanthemum tea can lower the fire of eating dumplings. Salty and sweet dumplings such as pepper, egg yolk, etc. can be matched with oolong tea, because oolong tea is a semi-fermented tea, there is a warm beauty, can set off the salty and sweet flavors of the faraway taste.