1. Taiwanese rice dumplings

Ingredients: long 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 into strips

shape; then marinate the pork and 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, and salt

Fill it with egg yolk and other fillings, plus glutinous rice, then fold the excess rice dumpling leaves back to cover the funnel and wrap it up, tie it tightly with a rope at the waist of the rice dumpling, and put it away after it is done

Put it into the pot, cover the rice dumplings with water, and cook over medium heat for 2 hours. Once cooked, they can be eaten.

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. Use lard to fry the minced green onions

until yellow, 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 the green plums, pineapple flesh, 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, boiled peanuts

1/2 cup, 60g vegetarian egg yolk (1 piece 10g), 30g vegetarian meat floss (1 piece 5g)

Seasonings:

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, steam the mushrooms and chestnuts (about 15 to 20 minutes)

clock).

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, Vegetarian

Put 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.

6. Daoxiang sushi (this is a rice dumpling that does not need to be cooked)

Ingredients: 3/2 cup of Sanbao rice, 500 grams of sushi rice, 1 tablespoon of cooked sesame seeds, triangular tofu skin 20 pcs.

Seasoning: 3 tablespoons sushi vinegar.

Method:

1. Wash the sushi rice, drain the water, add Sanbao rice and 1 cup of water (8 minutes full), 1/4 cup of water in the outer pot, wait for cooking After cooking, simmer for 15 minutes, then add vinegar while hot

Stir quickly with seasonings, then blow with an electric fan to cool down and set aside. Serve as Sanbao sushi rice.

2. Open the triangular tofu skin, fill it with Sanbao sushi rice, and finally dip the Sanbao sushi rice with sesame seeds.

Little magic weapon for cooking:

When making sushi, after washing the white rice, it is best to soak it in water for 20 minutes to make the rice grains fuller and more delicious.

7. Pearl balls (this does not seem to be considered a rice dumpling)

Ingredients: 150 grams of Sanbao rice, 300 grams of minced meat, 50 grams of shiitake mushrooms, 4 water chestnuts (minced), green onions ( minced) 3 pieces.

Seasoning: 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp starch, 1/2 tbsp sugar, 1 tbsp salt, 1 egg.

Method:

1. Soak the mushrooms in water for 10 minutes, drain and mince, add minced water chestnuts, minced green onions, minced meat and seasonings, mix well, and refrigerate for 20 minutes.

2. Take out the ingredients for step (1) from the refrigerator, divide them into 12 equal parts, roll them into balls, dip the outside with Sanbao rice and put them on a plate.

3. Place the steamer basket into the pot. After the water boils, put the pearl balls in, cover the pot and steam over high heat for 20 minutes.

8. 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 shrimps grams, 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 for later use.

2. Wash the fish and slice it into slices; 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 100 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 the Sanbao glutinous rice, and add the lotus

Wrap the leaves and steam them in a rice cooker (add 1/2 cup of water to the outer pot).