Some ways to make rice dumplings: It’s the Dragon Boat Festival again, and every household must eat rice dumplings.

In midsummer, I smell the fragrance of mugwort leaves and make rice dumplings to celebrate the Dragon Boat Festival.

Although there are quick-frozen rice dumplings in supermarkets now, I always feel like there is something missing when eating them, so I still make the rice dumplings by myself. It’s up to you to decide what flavor you want to eat. Maybe a generation of famous rice dumplings will be born in your hands.

1. Preprocessing of raw materials 1. Brewing of glutinous rice, mung beans, and peanuts: After washing the pure glutinous rice, soak it in 60°C water for 5 hours, or soak it in cold water for 12 hours.

After washing the mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them for the best effect.

Soak peanuts in boiling water for 3 hours, or soak in cold water for 5 hours and then peel.

2. How to make scallion and ginger oil: stir-fry minced scallions, minced ginger, and a little refined salt in 25 grams of lard until golden brown. After the aroma comes out, remove the minced scallions and ginger to make scallion and ginger oil.

3. Glutinous rice and mung bean paste: Mix the soaked glutinous rice and mung bean paste in a ratio of 3:1, add some alkali (3 kg of glutinous rice, 10 g of alkali), and then mix in onion and ginger oil to make glutinous rice and mung bean paste.

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4. How to make bacon with tangerine peel: Ingredients: 250 grams of streaky pork, a little salt, 1 tablespoon green onion, appropriate amount of shredded ginger, 20 pieces of tangerine peel, shredded, a little cooking wine.

Preparation method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the meat strips, then add shredded green onion, ginger and tangerine peel and mix well.

After pickling for 10 hours, remove the shredded green onion and ginger.

5. Preparation method of fermented bean curd and bacon: Ingredients: 250 grams of pork belly, sugar, 1 tablespoon green onion knots, shredded ginger, appropriate amount of cooking wine.

Preparation method: Cut the meat into finger-thick strips, mix sugar, cooking wine, green onion knots, and shredded ginger, rub it on the meat strips, and marinate for 10 hours. Remove the green onions and ginger, add fermented bean curd, crush it, and mix in the marinated meat.

Season the strips and marinate them for another 1 hour.

6. Method for making beef with tangerine peel: Ingredients: 500 grams of beef shank, 2 tablespoons of sugar, 100 grams of green onion, 1 peppercorn powder, 1 tsp of cooking wine, a little 30 cumin (wrap well with gauze), two slices of tangerine peel, a little baking soda.

Cut the washed beef into finger-thick strips, rub it evenly with baking soda, add an appropriate amount of boiling water, then add sugar, green onions, cooking wine, pepper powder, cumin, cook for a while, then add soy sauce, and cook until eight

It's done when cooked.

7. How to make bacon: Ingredients: 500 grams of streaky pork, 250 grams of sweet noodle sauce, a little cooking wine, a little green onion, 15 grams of ginger, and plastic rope paper (window paper).

Preparation method: Wash the meat and cut into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick.

Add the cooking wine, chopped green onion, and minced ginger to the sweet noodle sauce and mix well.

Soak the meat strips in the sweet noodle sauce for 2 hours.

Wrap each piece of meat tightly with window paper, tie it with rope, and hang it in a cool place to air-dry, which will take about 10 days.

8. How to make sausage: Ingredients: 1 kg of pig fat and lean meat, half a spoon of cooking wine, 3 tablespoons of white sugar, 1 tablespoon of refined salt, 1 tablespoon of green onions, 2 roots of ginger, 25 grams of casings, 3 casings. If you like the flavor of tangerine peel, you can put some tangerine peel shreds for pickling, or add

MSG is also available.

Preparation method: Cut the pork into 1 cm cubes and marinate with the above seasonings for 10 hours.

Soak the casings in 50°C water for 5 to 6 hours until soft, then pour water into the intestines and set aside.

Use a funnel to pour the diced meat (remove shredded tangerine peel, green onion and ginger) into the casings, divide it into sections while filling, and hang it in a cool place to dry in the shade, which will take about 1 week.

9. How to make barbecued pork: Ingredients: 500 grams of lean and fat pork, five-spice powder, 1 tablespoon of cooking wine, half a tablespoon of white sugar, 50 grams of shredded green onions and a little fresh ginger, 100 grams of high-grade soy sauce, appropriate amount of oil.

Preparation: Cut the pork into long strips 3.3 cm wide, 6.7 cm long, and 2.7 cm thick, marinate with the above seasonings for 24 hours, fry the meat strips over low heat until medium cooked, cut into cubes and set aside.

10. How to make bean paste: Place the boiled beans in a small bamboo sieve and put a small basin of water under the sieve.

Knead the beans on the bottom of the sieve with your hands, sift the bean paste into the basin, pour the bean paste water into the bean bag cloth bag, squeeze out the water, and serve as bean paste.

11. Specific ways to make various types of rice dumplings: Ingredients for ham rice dumplings: prepared glutinous rice, 750 grams of mung bean paste, diced ham, 50 grams of shiitake mushrooms or shiitake mushrooms, 25 grams of minced pork, 50 grams of refined starch, 10 grams of sesame oil, 5 grams of lard, 25 grams of minced green onions.

1 tablespoon of bamboo leaves, minced ginger, appropriate amount of refined salt, white sugar.

Preparation method: Use lard to fry the minced onions and ginger until yellow. After removing the minced onions and ginger, add in the diced ham, minced pork, diced mushrooms, white sugar, and salt and stir-fry for 30 seconds. Thicken, drizzle with sesame oil, and serve as filling.

use.

Take 2 soaked rice dumpling leaves, fold them into a bucket shape, fill them with glutinous rice and mung bean wedges, sandwich the filling between the glutinous rice, cover the glutinous rice on top, wrap it into a pentagonal square bottom cone shape, tie it tightly and put it on the steamer, and code it tightly

, put cold water in until the rice dumplings are covered.

After cooking for 1 hour, reduce to simmer and simmer for 30 minutes.

If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for another 5 minutes.

If bamboo leaves are not available, reed leaves will do.

There are three reed leaves on each side, folded into a bucket shape.