How to make bamboo tube dumplings in an electric pressure cooker

The methods and steps of making bamboo tube dumplings in an electric pressure cooker are not complicated at all, as long as you are willing to put a little effort into it, the simple and delicious bamboo tube dumplings will be realized immediately.

Ingredients: 400 grams of glutinous rice.

Ingredients: 50 grams of bacon, 30 grams of bamboo shoots, 30 grams of bamboo sunflower, 4 dried shiitake mushrooms, 30 grams of sweet corn kernels, 50 grams of carrots.

Seasoning: 8 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, sugar.

2 grams, 3 grams of salt, 8 grams of sesame oil.

Method: 1. Wash the glutinous rice, add water just now, and soak for more than 4 hours.

2. Drain the water, add all the seasonings and various accessories cut into small cubes, mix well, and refrigerate overnight to better absorb the flavor.

3. Split the bamboo tube with a knife.

4. Each bamboo tube is different, pay attention to the pairing, and tie the lower end of each pair with cotton thread.

The practice of bamboo tube zongzi.

5. Put the soaked ingredients into the bamboo tube with a small spoon, and pay attention to tap the bamboo tube to make the rice grains firm until it is completely full.

6. Use dumpling leaves.

Wrap the opening of the bamboo tube and tie the cotton thread tightly.

7. Put the bamboo tube into the pressure cooker where the water is placed.

Middle. 8. 30 minutes after the pressure cooker is on the pressure valve.

Any zongzi should not be cooked in a pressure cooker. Put it in a regular pot and cook it for ten minutes.

You can cook rice dumplings. Reasonably set the time according to the amount of water and zongzi and the size of the voltage, the general time is one hour, when cooking zongzi in an electric pressure cooker, first put the zongzi yard in the pot, then add an appropriate amount of water (water should cover all zongzi), and rotate the pressure control button to the roast meat.

Zongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in Zhongxunnian for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.

The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), among others. Due to the different eating habits in various places, zongzi has formed a loss of northern and southern flavors; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi. For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi.

As one of the traditional foods with the deepest accumulation of Chinese history and culture, zongzi has spread far and wide.

Eating taboo 1, zongzi should not be eaten cold, must be eaten hot. The main ingredient of zongzi is glutinous rice, which has a high amylopectin content. After glutinous rice is heated, amylopectin will gelatinize, which is conducive to being decomposed by digestive enzymes and is easier to digest; Once cooled, the starch will age and regenerate, and the intermolecular solidification will be strengthened, and it is not easy to be digested.

2. When eating zongzi, it is best to drink tea at the same time to help swallowing and digestion, eat in moderation, eat a little less at a time, and choose mini zongzi.

3. When eating rice dumplings, they should be paired with cold vegetables and fruit salad to relieve gastrointestinal discomfort.

4. The zongzi should be fully heated, and they can only be eaten after boiling hot and soft.

5. If you have stomach problems, you can choose white rice dumplings to eat zongzi, don't dip them in sugar, and don't eat them too sweet.

6. Patients with gallstones, cholecystitis and pancreatitis should not eat meat dumplings, egg yolk dumplings and other rice dumplings with high fat and protein content.

7. Heat well until soft before eating.

OK. Reasonably according to the amount of water and zongzi and the size of the voltage-sensitive lead to set the time, the general time is one hour, when cooking zongzi in an electric pressure cooker, first put the zongzi yard in the pot, and then add an appropriate amount of water (water should cover all zongzi), and rotate the pressure control bridge to the Zhongyin barbecue pork.

You can use an electric pressure cooker to cook zongzi, specific steps:

1. First of all, put the zongzi into the pressure cooker.

2. Pour the boiled water into the pot.

3. The water must be higher than the surface of the zongzi.

4. Select the cooking option and wait for it to be cooked.

Notes:The main Min Wuhong ingredient used in zongzi is glutinous rice, so eating in moderation is good for the body, and eating it will cause indigestible consequences, which is a staple food, and it is best not to exceed 5 a day. In addition, the weather is hot, and the cooked zongzi should be eaten as soon as possible, and it is best to cook it with food.

In fact, there is a certain method for the production of zongzi, and no matter what method people use to make zongzi, the general steps and processes are unchanged, because too much zongzi will cause the symptoms of indigestion, therefore, although the zongzi are delicious, we should also pay attention to controlling the amount of consumption when eating.

You can cook the rice dumplings for about 45 minutes, and you can see the size of the rice dumplings with the stall where the soup is cooked.

Materials: 2 dumpling leaves, a number of glutinous rice (soy sauce), a number of large meat, a number of glutinous rice, a number of dates, and a bundle of ties. The practice of the four-cornered zongzi wrapping method:

1. Prepare the ingredients, and mix the glutinous rice with soy sauce the night before.

2. Take a dumpling leaf, fold it in half in the middle into a funnel shape, and there can be no gaps.

3. Fill in a small amount of glutinous rice and flatten.

4. Put in two dates, buy a large date in the supermarket, and have a core in the middle.

5. Cover the dates with a layer of glutinous rice, not too full, otherwise it will be more difficult to put together.

6. Cover the dumpling leaf with the filling, press it tightly, if the dumpling leaf is too short, you can take another small dumpling leaf and fold it in half, covering the stuffing dumpling leaf.

8. The lower hand holds the upper dumpling leaf tightly, and the right hand folds the upper dumpling leaf down to fold out a small corner that will not leak. Hold it with your left hand and take the thread with your right hand.

9. Hold one end of the line with one finger of the left hand, and start winding the line with the right hand, 3-4 times around each line, wrap a little tighter, and wrap it around to 2 or 3 knots to change one end and continue to wrap it.

10. Tie the knot after winding The most important thing for the zongzi is to wrap it tightly, pinch it tightly with your hands, and tie the rope tightly.

11. The same goes for large meat dumplings, the meat is best a piece of fat and a piece of lean meat.

12. Finished product!

13. The cooked zongzi is full of fragrance and can be seen to be very firm.

How long does it take to cook raw rice dumplings in a pressure cooker? The skills of cooking zongzi in the pressure cooker should be memorized clearly.

You can cook zongzi, I just made it for about 45 minutes last week, and I used the stall of stuffy hooves and tendons, you can see the size of the zongzi, and the zongzi I wrapped is wrapped in two reed leaves

The pressure of the electric pressure cooker is not as good as that of ordinary luxury pots, but he has the advantage that it will not dry the pot, that is, the water evaporates slowly, so when cooking zongzi in an electric pressure cooker, first put the zongzi yard in the pot, then add an appropriate amount of water, and turn the pressure control button to the roast meat, that is, it is OK.

You can reasonably set the time according to the amount of water and zongzi and the size of the voltage, and you can eat it after a certain time.

Generally, water should be covered, so it is recommended to use hot water for zongzi.

If the quantity is large, you only need to come a few minutes longer than usual, and the size of the voltage is your own feeling when you usually use the voltage.

Yes, the time should be controlled, generally not more than 45 minutes, the water should be just soaked in the rice dumplings, if the rice dumplings are filled with an electric pressure cooker, the water should not exceed 75% of the electric pressure cooker

First of all, you have to go to the supermarket to buy a shelf and steaming board, put the shelf and steaming board into the pot, add water, and add it to the bottom of the steaming board. Put the brown seeds in, first burn them over high heat until the steam comes out, and then turn to low heat, the brown seeds are more difficult to steam, and they generally need to be steamed for more than 30 minutes before they can be cooked.

Won't the pressure cooker rice rot, or use a traditional wood-fired cauldron to cook slowly, the aroma is overflowing, and you can also cook it in a rice cooker, but you can also try a pressure cooker.

No, if you don't have enough moisture, it will be burned.

Yes, and it's delicious, I wish you a happy Dragon Boat Festival!!

An electric pressure cooker can cook rice dumplings. Here's how to cook:

1. Spread some zongzi leaves on the bottom of the pressure cooker, or put some chopsticks to prevent the zongzi from coming into direct contact with the bottom of the pot and avoid burning the bottom. Practice has proved that the effect of putting zongzi leaves is better, which can make the zongzi fragrance more intense.

2. Put the wrapped zongzi neatly in the pressure cooker, so that the zongzi are not easy to boil, and you can cook more at one time. Then press the top with a clean weight, which will prevent the rice dumplings from running away. Then add an appropriate amount of cold water, and the water surface should be more than two inches above the zongzi.

It is also important to emphasize here that the water surface should never exceed two-thirds of the volume of the pressure cooker, which can prevent the occurrence of pot bursting accidents and is safer.

3. When adding water, you can also add a bowl of the boiled zongzi leaves, so that the boiled zongzi is particularly fragrant.

4. Check the pressure limiting valve of the pressure cooker to see if the exhaust is unimpeded, if there is an obstruction, be sure to clean it to ensure smooth airflow.

5. Cover the pressure cooker with a lid, put the pressure cooker on the fire, wait for the pressure limiting valve to start exhausting, turn it to low heat, continue to cook for about 20 minutes, and turn off the heat. Then let it deflate naturally, and when the natural deflation is over, simmer for about 20 minutes, and then it can be out of the pot.

The pot can not be full of zongzi, the water can cover the zongzi, the small zongzi is generally pressed for half an hour, the larger the longer it will be pressed.

You can cook zongzi, I just made it for about 45 minutes last week, and I used the stall of stuffy hooves and tendons, you can see the size of the zongzi, and the zongzi I wrapped is wrapped in two reed leaves

OK. Our house often cooks.