1, Preparation:
Zongzhong Leaf: If it is a fresh Zongzhong Leaf, it will be cleaned, the root (there are two small tip) cut off a little bit of boiled water, Zongzhong Leaf to put it in the cooking 3, 5 minutes can be; If it is a dry Zongzhong Leaf first to soak for a day to soak soft, and fresh as the same treatment. dry rice dumpling leaves should be soaked for a day first, soak the leaves to soften, cut off the roots and fresh ones to deal with the same.
Rice: Amalgamate the rice quickly and try not to let the rice eat water. Use lo to control the rice dry, a little while (the rice will eat into a little water). Add soy sauce and salt (slightly more soy sauce).
Meat: Remove the skin, separate the fat from the 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. Into the meat pour wine, soy sauce, salt and a little sugar, chicken essence. A little more wine is good, a little less soy sauce. Rub the meat with your hands until it foams up, indicating that the flavor has been completely eaten into the meat.
2, the method of wrapping dumplings:
The dumpling leaves are clearly divided into positive and negative (hairy side is the reverse, you can look at the leaf diameter to distinguish between the radius outward bulging is the reverse), the front side in, the package pillow dumplings. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you're doing it right. The tightness of the string is very much related to whether the dumplings are good or not. Each zongzi must be put fat meat oh, otherwise it is not delicious.
3, cooking rice dumplings step:
A large pot, must be deep enough. Put the dumplings in, add water, water should be no more than dumplings . Boil on high heat, and then cook on low heat for 3 hours. Generally, larger dumplings are cooked on low heat for 2 to 3 hours.
Note: Do not cease fire in the middle of cooking dumplings, always keep the water wide open. If you find the dumplings light, you can add salt and soy sauce to the water used to cook the dumplings, and the flavor can go in after cooking for a while. [2]
Tips
First is the choice of ingredients. The store selects glutinous rice with soft texture and bright luster, and the ingredients are a mixture of farm pork, prawns, mushrooms, halibut eggs, and lotus seeds, and even the palm leaves, which must be cooked in a high soup. Next is the mastery of the fire, including the time to fry the rice and the ingredients must be very accurate.
After more than an hour of slow simmering, the meat dumplings can be served. Unwrapping the palm leaves, the golden polygonal rice dumplings are glossy, and a natural fragrance comes to the nostrils, making one's appetite grow. Dip it in peanut sauce and garlic and put it in your mouth, and the aroma of the rice dumplings fills your mouth with heat, making you savor the taste. [3]
Another Practice Editor
Main Ingredients: glutinous rice
Accessories: pork leg meat, rice dumpling leaves
Meat Dumpling
Meat Dumpling
Seasoning: cooking wine, dark soy sauce, ginger, star anise, cinnamon
Practice
1. Wash the rusks and release them to boil in freezing water for 5 minutes, and then fish them out. Wash the meat and cut into large pieces, marinate overnight with seasonings to taste.
2, the glutinous rice washed, soaked in water for 2 hours, drained, with salt, sugar, soy sauce and other seasonings mixed well.
3, package dumplings.
4, rice dumplings in a pressure cooker, add 8 full of water, high heat to boil, low heat rolling 2.5 - 3 bells. [4]
Nutritional value
1, glutinous rice is rich in B vitamins sex face red and delicate.
2, glutinous rice can help intestinal peristalsis. Improve gastrointestinal prolapse, and prevent constipation, so that women's face white and healthy.
3, glutinous rice has astringent effect, frequent urination, spontaneous sweating has a better therapeutic effect. Xishi hometown has a snack called "Xishi tongue". Pastry chef with slurry technique, first made of glutinous rice water milling powder, and then wrapped into the date paste, walnut meat, cinnamon, plums and other fruits of more than a dozen kinds of filling, placed in a tongue-shaped mold mold pressing molding, soup cooking or frying can be. This snack is characterized by the color of the moon, sweet and refreshing.