Main ingredients: 1000 grams of glutinous rice, 600 grams of pork shanks,

Seasoning: 50 grams of soy sauce, 27 grams of sugar, 25 grams of salt, 5 grams of white wine, monosodium glutamate 1 gram

Practice 1. Choose 7 to 10 cm wide ambrosia rice dumplings leaves, put in a pot of boiling water and cook for 3 to 5 minutes to soften, fish up and wash with water, draining;

2. p>2. Glutinous rice into the amoeba, with water amoeba, even baskets stood about 15 minutes, drain the water, the rice poured into a wooden pot, add 20 grams of sugar, 15 grams of salt and 50 grams of soy sauce and mix well;

3. Will be peeled pork thighs, according to the cross-fiber respectively, fat and thin cut into rectangular cubes (each weighing about 20 grams), put into a large pot, add 7 grams of sugar, 10 grams of salt and monosodium glutamate, white wine, repeatedly rubbed, the use of materials penetrate into the meat until the white foam. Meat, until the flood of white foam when stop;

4. left hand to take the rice dumpling leaves 2, hairy side down, width 1/5 stacked, the right hand to take another rice dumpling leaves, glossy side up, about 1/3 stacked in the left hand at the end of the rice dumpling leaves will be the rice dumpling leaves to catch a long, in the total length of the 2/5 folded, the two sides of the stacked about 3 centimeters into the funnel shape;

5. left hand holding the rice dumpling leaves, the right hand into the glutinous rice 40 grams, meat 3 Small pieces (two lean and one fat) according to lean, fat, lean order of horizontal put on the rice, and then covered with 60 grams of glutinous rice, paved, will grow out part of the rice dumplings leaves folded, cover the rice, wrapped into a prisoner corner of the short and strong rectangular pillow shape, with the rope around the fold to eighty percent of the tight can be, according to the method of one by one package;

6. pot of water boiling, and then the packaged rice dumplings under the pot, the water surface should be higher than the rice dumplings about 3 ~ 5 cm, with a bamboo frame and a stone placed on the rice dumplings Compacted, with a strong fire to cook 2 hours, and then a small fire to cook 1 hour is cooked.

Zongzi fragrance

Material 600 grams of glutinous rice, 30 grams of red beans, fresh zongzong leaves 50, a number of cotton thread

Practice 1. Glutinous rice, red beans in advance of the cold water soaked for 12 hours, mixed together to be used;

2. Zongzong leaves two overlap, rolled up into a bucket shape, filled with glutinous rice and red beans, wrapped with cotton thread tied;

3. After the water rolled into the packaged dumplings, the water should be soaked through the dumplings surface, to be water re-rolled after cooking for about 3 hours until cooked;

Chaoshan rice dumplings

Materials glutinous rice, chicken, mushrooms, shrimp, chestnuts, red beans, white fruits, soy sauce, sugar, powdered tea, salt, dumplings, dumplings, dumplings rope

Practice

To wash the glutinous rice, cooked into glutinous rice (preferably hard).

Cut the chicken into long strips, and marinate the chicken in soy sauce, catsup, salt, and a little cornstarch for 1 hour.

Soak and soften shiitake mushrooms, then remove the stems and cut them into 2 halves; soak shrimp in boiling water; cut salted egg yolk in half and set aside.

Red beans with pressure cooker pressure half an hour, filter water, crushed, under the oil, sugar fried into red bean paste.

Divide the glutinous rice into 2 parts, half under the sugar fried into sweet glutinous rice, half fried into salty glutinous rice.

Wash the dumpling leaves and dumpling rope, take a dumpling leaves, folded in one-third of the funnel shape, in the funnel scooped into the bean paste, sweet glutinous rice, fruits, and then put into the salty glutinous rice, mushrooms, chestnuts, salted egg yolk and other fillings, plus chicken fill, and then the extra dumpling leaves folded back to cover the funnel wrapped up in the dumplings with a rope in the dumplings at the waist tightly tied knots, well into the pot, with a medium flame steam for 20 minutes, can be eaten.

Northeast rice dumplings

Materials prepared: 1, glutinous rice or rhubarb rice soaked in advance for a day, change the water a few times in the middle of the day; 2, dumplings leaves, dates in advance with water to soak soft;

Practice 1, dumplings leaves folded in half, folded out of the curved corners shown in the picture;

2, will be soaked in rice with a spoon into the leaves of the dumplings;

3, into the red dates, a few spoons of water poured into the leaves of the dumplings with a spoon. A few spoons of water poured into the rice wrapped in rice dumpling leaves, so that the rice is pressed more firmly;

4, as shown in the picture, the hand will be slightly in the rice dumpling leaves in order to wrap the rice tightly;

5, as shown in the picture, will be the rest of the rice dumpling leaves folded over, wrapped in glutinous rice;

6, with the dumpling rope will be tightly wrapped dumplings can be.

Cooking:

Put the wrapped rice dumplings into the pot and cook for forty minutes.

Tips: Note:

The zongzi in Northeast China are mostly filled with rhubarb rice, glutinous rice and jujubes, and each family's package is different. My mom wrapped this four-cornered zongzi, I think the package is very simple, but the package is not easy, package is not good, easy to leak the filling, packages should pay attention to as shown in the diagram of the zongzi leaves to the inside to close a little.

Traditional glutinous rice and meat dumplings

Materials1000 grams of glutinous rice, 300 grams of lean half-fat pork, 1/3 teaspoon of salt, dumpling leaves and watercress ropes, 20 grams of soy sauce, 15 grams of rice wine, monosodium glutamate (MSG)

Methods 1.Pork is cut into 4-centimetre strips and soaked in soy sauce, rice wine and MSG.

2. Soak the glutinous rice in water with the meat-soaked sauce and salt, soak for 25 minutes and drain.

3. 2 rice dumpling leaves over scalding water for 5 minutes, fish out and wipe dry. 2 hairy side out, folded into a funnel shape; first take about 2 tablespoons of rice in the leaf half of the spread, with a spoon to pressure a groove; and then put the meat strips straight to put in, and then spread 2 tablespoons of glutinous rice to cover the meat strips; with a grass rope to tie the folded leaves into place.

4. It is best to cook the raw dumplings in boiling water, first on high heat and then on low heat for 2-3 hours.

Beef and mixed bean dumplings

Materials dumpling ingredients:

3 cups of glutinous rice

3 cups of mixed grains (according to their own preferences added brown rice, millet, barley, barley, chickpeas, large red beans, small red beans, and several kinds of flowers can not be named a few kinds of beans)

2 cups of peeled yellow peas

2 tablespoons of soy sauce

1 teaspoon of sugar

1 tablespoon of salad oil

1 large handful of rice dumpling leaves

Salt to taste

Water to taste

Beef stuffing ingredients:

1/2 pound of beef (about 272 grams)

2 tablespoons of soy sauce

1/2 teaspoon of sugar

1/8 teaspoon of five-spice powder

1 teaspoon of cooking wine

1/2 teaspoon of ginger powder

Salt to taste

Methods Mixed grains soaked in water overnight, change the water a few times in the middle, and then add the glutinous rice to soak for more than 2 hours.

Soak the leaves of the rice dumplings overnight, also change the water a few times, and scrub the leaves with a small soft brush.

Soak the yellow peas in water separately for 1 hour. Add yellow peas inside the dumplings and cook them out with the back side up, the texture is very much like chestnuts, so if you can't get dried chestnuts like me, give it a try.

Beef cut into small pieces, mixed with soy sauce, sugar, five-spice powder, cooking wine, ginger powder and salt, scratched, sealed, marinated in the refrigerator for more than 4 hours.

Then start wrapping the dumplings, this time there is nothing to free up your hands to shoot, anyway, wrapping the dumplings everyone will, dumpling leaves rolled up, put 2 tablespoons of rice, and then put 1 tablespoon of peas, put a piece of meat, and then put 1 tablespoon of rice to cover, wrapped up into dumplings on the good.

The dumplings into a large cooking pot, add water did not exceed the dumplings, cover, large fire boil into a small fire, slowly cook about two and a half hours. Because the inside of the grains are more hard, so a little longer is better.

Peanut rice dumplings

Materials: peanut rice, glutinous rice, dry rice dumplings

Practice

1, glutinous rice washed, soaked in water for more than 3 hours and fished out of the water control; dry rice dumplings leaves with boiling water and soft fished out, and with a brush in the flow of water under the rinse clean.

2, peanut rice washed and soaked.

3, take a rice dumpling leaves folded into a funnel shape, first into a spoonful of glutinous rice, and then into a few peanuts, and then finally put a layer of glutinous rice filled, wrapped and tied with a line can be.

4, the packaged dumplings yards into the pot, add water did not exceed the dumplings, and then use the grates to bet tightly on the grates and then placed on a plate full of water, cover the fire to boil, cook over low heat for 2 hours and then simmering for an hour can be.

Taiwanese rice dumplings

Materials long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt, zongzhong leaves, zongzhong rope.

Practice: Wash the glutinous rice and soak it for 3 hours; cut the pork into long strips about 4 centimeters long and 2 centimeters wide; soak the mushrooms and cut them into strips; marinate the pork and mushrooms in soy sauce, five-spice powder, salt and sugar for 2 hours; and cut the egg yolks in half.

Wash dumpling leaves and dumpling rope, take 2 dumpling leaves, in one-third of the folded into a funnel shape, in the funnel to scoop half of the glutinous rice, pork, mushrooms, salted egg yolk and other fillings, plus the glutinous rice to fill, and then the extra dumpling leaves folded back to cover the funnel wrapped up with a rope in the dumplings at the waist tied tightly knots, well into the pot to the water over the rice dumplings, cook over medium heat for 2 hours, cook through the can be eaten.

Zongzi

Materials bean paste, palm leaves, skin of Ruo, glutinous rice

Practice 1. (Preparation of skin of Ruo and palm rope): skin of Ruo in boiling water for one minute, put in cold water to soak and cool, wipe clean, cut off the end of the old hard leaves.

2. Use a knife to divide the palm fronds into small branches, and tear off the hard stem in the middle of one of the small branches (move quickly).

3. A 2-centimeter wide leaflet is separated into two halves, and the tips of the leaflets are butted together.

4. Tie a dead knot like a rope knot and pull it tight to form a two-foot-long rope of palm leaves.

5. Spread out all the palm leaf ropes and put them in the sun for 3 or 4 hours, then they will shrink into soft palm ropes, which can be stretched freely to tie the palm.

6. (Packing dumplings): sweet bean paste filling, for example, in order to facilitate the package can be the bean paste filling first cut into pieces. Pick two large and small Ruo leather leaves, smooth leaves face up, small leaves stacked on the large leaves.

7. two leaves into a funnel shape, the center of the first layer of glutinous rice.

8. Put a piece of bean paste and then lay a layer of glutinous rice (the top layer of glutinous rice can not penetrate into the bean paste, otherwise it will not be cooked), the package of bean paste dumplings can not be too hard to squeeze.

9. Fold the funnel at the other end of the Ruo leather leaves over and then flip, hand pinch the side of the Ruo leather leaves.

10. The last excess of skin of Ruo leaves again turned over to wrap the corner of the rice dumplings, and finally wrapped tightly with brown rope. Packed dumplings loaded into the pressure cooker filled with water (water to the dumplings dipped to the line, never let the dumplings floating on the water) pressure 40 minutes or so can be (time is too long, the dumplings will run out of incense)