How to make peanut zongzi delicious?
Production materials: 2 kg of glutinous rice (1200g) and half a kg of peanuts (300g).
Seasoning: minced shrimp, Jiang Mo, minced garlic, chives, pepper and spiced powder.
Seasoning: a bowl of soy sauce and water.
Stuffing: braised pork, mushrooms, braised eggs, cooked peanuts, squid with water.
Practice of Peanut Tangyuan
1. Wash the glutinous rice, soak it in clear water for 3-4 hours, drain the water, and steam it with strong fire for 20 minutes. The practice of mellow glutinous rice balls
2. Wash the peanuts and soak them in water for one hour. Boil them in water, and then put them in a stew pot for two hours.
3. Pork belly, mushrooms and squid are marinated first.
4. After heating, pour in sesame oil, add Jiang Mo, minced garlic and minced shrimp in turn, stir-fry, add soy sauce and boiled water, add pepper and spiced powder, then add steamed glutinous rice and scallion oil crisp and mix well.
All the materials are ready to make zongzi, then put the wrapped zongzi in a steamer and steam it for 20 minutes, then you can eat it.
How to wrap peanut zongzi
1, cut off the induration at the root of leaves.
2. Fold the chess and card zongzi leaves, with the smooth side facing upwards (after folding, bubble the chess and card zongzi leaves in water, which will make the bag more docile).
3. Roll it into a funnel from the root of the leaf.
4. Put a spoonful of glutinous rice into the funnel.
5. Put some peanuts.
6. Fill the gap with rice until the rice is flush with the edge of the funnel and compact it with a spoon.
7. Wrap zongzi (see fresh meat zongzi for the specific wrapping method), wrap all zongzi in turn, put the zongzi into a large boiling pot, add enough cold water, bring it to a boil with high fire, and turn it to low heat 1.5 hours. Don't take out the zongzi after turning off the fire. Might as well continue to stew 1 for 2 hours. )
production skills
1, jiaozi can use dried leaves or fresh leaves. The dried leaves should be soaked first, and the jiaozi wrapped with fresh leaves is more beautiful in color and more fragrant in taste.
2. Wrap zongzi with natural cotton thread, and don't use toxic thread such as plastic packaging bag.
3. Zongzi leaves have two sides, the front is smooth, and there is a slightly stiff stem in the middle of the back. When wrapping zongzi, the front side should be inward.
4. the amount of water for cooking zongzi should be wide. If you find that you consume more water in the middle, you can add boiling water to the pot to continue cooking.