2012-5-29 11:41 upload download attachment (126.73 KB)
Materials: 500 grams of sago, bean paste filling (according to personal preference how much to put), 200 grams of sugar, salad oil and rice dumpling leaves appropriate amount.
Practice: 1, sago soaked in cool water for 5 minutes to drain the water, add young sugar, salad oil, gently hand mix.
2, the dumpling leaves to the head and tail, wash with boiling water slightly hot cooking, fishing up and draining water spare.
2012-5-29 11:23 uploaded attachment (172.89 KB)
3, 2 pieces of rice dumpling leaves stacked cross to the center of the roll, rolled into a funnel shape, filled with a spoonful of sago, the middle of the bean paste, and then filled with a tablespoon of sago.
4. Cover the two halves of the rice dumpling leaves on the top and wrap them to keep the sago from showing, tie them up with a rope or watercress, and don't tie them up too tightly because the sago will be bigger when it's cooked.
2012-5-29 11:33 upload download attachment (128.38 KB)
5, the pot of water can be almost no more than dumplings, cooking about 20 minutes. Turn off the heat and then let the dumplings simmer in the pot for 10 minutes, fish out and let cool before serving.
2012-5-29 11:37 Uploaded Attachment (127.36 KB)
2012-5-29 11:37 Uploaded Attachment (110.65 KB)
Red Bean Paste Directions
Ingredients: Red Beans 500 grams
Red Sugar Powder or Sugar 200 grams
Lard or Vegetable oil 2 tablespoons
1.
Red beans washed and soaked in water overnight, so that the beans are easy to cook quickly.
2.
Put the soaked red beans into a pressure cooker (using a pressure cooker can shorten the time), add water to soak the red beans a little more than a knuckle.
3.
Cover the pot with a valve, high heat rolled up to medium heat to cook for 10 minutes, cooked almost water is also dry.
4.
Use a porcelain pot or stainless steel pot to pour lard, when the oil is hot, pour the bean paste and part of the sugar into the stir fry. Always open the smallest fire constantly stirring crushed red beans, sugar in three additions to the bean paste stir-fried until the bean paste water evaporation is complete, some viscous can be.
5.
Steamed bean paste cooled in an airtight container, and put it in the refrigerator.
I personally like the rose flavor in the fried red beans, add the rose water, is the rose red bean paste filling!