Materials:

1000g of glutinous rice, 1 dumpling leaf, 1 horse lotus.

Practice:

(1) Glutinous rice soaked three days in advance, change the water twice a day.

(2) Soak the zongzi leaves and Ma Lin for one day.

(3) Cut off the hard stalks on the head of the rice dumpling leaves first.

(4) Pull a nest of rice dumpling leaves, subject to not leak rice. (Beginners are best two leaves side by side staggered a little package, in order to prevent leakage).

(5) Put in the soaked glutinous rice, put 8-9 minutes full.

(6) Tease some more water into it, and control the water so that the rice becomes more compact.

(7) Fold in the top two leaves first.

(8) Fold the top leaves down again and pinch them along the shape of the rice dumpling.

(9) Fold the extra leaves to the back.

(10) Tie and knot with a marionette.

(11) Traditional triangular dumplings are wrapped.

(12) Put the wrapped dumplings in an electric pressure cooker, add water not over the dumplings, put the gear on the hoof beans, the pressure cooker is cooked when it stops.

2, fresh meat dumplings.

Materials:

Tenderloin 250g, glutinous rice (round grain) 500g, a handful of rice dumpling leaves, 1 spoon of sugar, 2 spoons of soy sauce, soybean soy sauce 1 spoon, 2 spoons of oyster sauce, chicken broth, 1 spoon of sesame oil, salt.

Practice:

(1) Prepare the ingredients. Choose round grain glutinous rice, because round grain glutinous rice is more sticky and glutinous than long glutinous rice, and the texture is also better.

(2) Wash and cut the tenderloin into 2-cubic-centimeter pieces, one piece weighing about 7-8 grams.

(3) put the cut tenderloin pieces into a container, according to their own taste, put the taste of fresh soy sauce, soy sauce, sugar, chicken essence, cooking wine, oyster sauce, etc., scratched evenly marinated to 3-4 hours, or overnight, so that the meat into the flavor.

(4) Wash the glutinous rice and soak it in warm water for 3-4 hours, the ratio of rice to water is one to two. This soaked out of the glutinous rice, made into rice dumplings have a glossy texture viscosity moderate, refined but not rotten.

(5) Drain the soaked glutinous rice, pour the marinated fresh meat broth into the glutinous rice and mix well.

(6) Add another 1 tablespoon of sesame oil to the glutinous rice mixed with the soup.

(7) Wash the leaves of the dumplings and scald them with boiling water, no need to boil them, the leaves will make the dumplings more fragrant.

(8) take two soaked rice dumpling leaves, hairy surface (with the hand can feel out, one side of the smooth, one side of the slightly astringent that is hairy), in the tip of the leaf two-thirds of the place rolled into 60 degrees of the inverted funnel type, in the rolled funnel with one-third of the glutinous rice, and then add the meat.

(9) Add another layer of glutinous rice on top of the meat, leaving a distance of 1 finger's width from the edge of the leaf at the top of the funnel.

(10) Wrap the dumplings into triangular shape.

(11) Tie the dumplings together with cotton string, which has a lot to do with how well the dumplings are wrapped up and how tightly they are tied. So try to tie it as many times as you can.

(12) Put water in the pot to cover the rice dumplings, and boil them on high heat, then turn to medium heat to cook for 2 hours, and then turn to low heat to simmer for 2 hours.

(13) Drain the water and put it on the grate to cool down a bit, and when it's not hot, you can peel it open and eat it.

3. Three-color quinoa dumplings.

Materials:

500g of tricolor quinoa, 500g of glutinous rice, red dates, a number of rice dumpling leaves, a number of Ma Lien grass rope.

Practice:

(1) Take equal amounts of three-color quinoa and glutinous rice and soak them together in cold water for about 4 hours or more. The three colors of quinoa can be freely combined or mixed 1:1:1.

(2) Place fresh dumpling leaves in a pot and cook with the lid open for about 10 minutes, then remove and submerge in cool water and set aside.

(3) Blanch the dried dates in boiling water for about 10 seconds to sterilize and also to make the dates more red and full, then fish out and set aside.

(4) Take the dumpling leaves and yard them together, fold them into a cone, put in the quinoa glutinous rice and red dates. Then cover the dumpling leaves and tie them with marjoram.

(5) Wrapped dumplings cold water in a pot, high heat boil to low heat to cook for more than 2 hours, remember to add water in the middle. After two hours, turn off the fire and simmer overnight.