How to make sweet rice dumplings, how to make them delicious, how to make sweet rice dumplings

Ingredients. Ingredients:

Glutinous rice, purple rice, millet, mung beans, red bean paste, zongzi leaves.

Method. 1. Brush the zongzi leaves with a small brush and rinse. Then soak in a basin of water for an hour, then simmer for another half an hour over low heat;

2. Soak the purple rice for 5 hours, then steam it for 1 hour. After the mung beans are boiled to the extent that they are soft but do not bloom, remove the beans and set aside. Soak the white glutinous rice for 2 hours. Wash the millet;

3. Fold the zongzi leaves in half into a conical bucket, and pour in a little glutinous rice first;

4. After compaction, pour in mung beans and millet;

5. Press a small pit with your fingers while pressing the actual one;

6. Add a little red bean paste filling;

7. Mix glutinous rice with purple rice and spread it on top;

8. Wrap zongzi. In fact, you can use your own convenient method, as long as it is strong and does not leak rice;

9. Tie the rope. Then put it in a pot, and after adding water that can barely cover the rice dumplings, it will cook for an hour.

How to make sweet dumplings.

Material. 500 grams of rice.

8 zongzi leaves.

Honey 30 grams.

30 grams of sugar.

Method. 1 Soak the rice overnight.

2 Use the whole sheet for the large zongzi leaves, and use two for the small ones, and fold them according to the position of the fingers.

3 Fold the leaves on both sides upward.

4 Fold the leaves into a funnel-shaped.

5 Add the soaked rice.

6 Fold the sides in half to form a triangle.

7 And the top leaf shall be covered downward.

8 And the excess shall be covered downward.

9 Wrap the rope around it a few times and tie it up.

10 Wrap each one separately.

11 Put the rice dumplings in a pot, bring the water to a boil, and simmer for an hour.

12 Remove from pan and serve slightly cold. Sticky sugar, or honey!

Steps. Step 11 of the preparation of sweet rice dumplingsPreparation, glutinous rice, red beans soaked in water in advance (soaked for half a day, you can also grow longer) The dates were steamed before.

Step 22 of the preparation of sweet rice dumplingsThe dumpling leaves bubble after boiling.

Step 33 of the preparation of sweet zongziBecause one person didn't shoot the process and make zongzi.

Step 44 of the preparation of sweet zongziPut in the Lu pot yard, put the water into the rice dumplings and flatten them, rock sugar (put a pound of too sweet, reduce the amount is much better).

Step 55 of the preparation of sweet rice dumplingsIt was boiled for 45 minutes and covered for a few hours.

Tips: Rice, beans soaked in advance, rice dumplings cooked (generally bought dry), a small amount of rock sugar (such an amount of more than half a catty).

The practice of zongzi is also diverse, there are two categories of sweet zongzi and meat zongzi, today I will share with you 3 sweet zongzi, on the basis of the original flavor, eat sweet and soft glutinous, do it in a few simple steps, and the kitchen can also be easily done.

Red jujube dumplings] The traditional red jujube dumplings in the north, this stuffing cannot be moved, and it must be eaten every year. Red and white, the jujube fragrance is rich, although it is a dim sum can be used as rice.

Ingredients】 800 grams of round glutinous rice, 500 grams of small red dates, cold water, dumpling leaves, small rope.

1.Ingredients are prepared: Round-grain glutinous rice is washed a few hours in advance; The small red dates can be washed, no need to soak in water; The dried zongzi leaves I use are soaked in cold water a few hours in advance to soften before use, and the fresh zongzi leaves can be rinsed and used directly;

2.Take two dumpling leaves, press one to increase its width, cut off the hard stems and leaf tips at both ends, fold them at 1 3 or 1 4 under the leaves, form a small funnel type, and the leaves at the bottom should block the tip to prevent the rice grains from leaking out; If you want to wrap small zongzi, you can fold it at 1 4, and if you want to make a large zongzi, you can fold it at 1 3;

3.Put an appropriate amount of glutinous rice at the bottom of the "funnel", pound the porcelain with chopsticks and then put 4 small jujubes, and then cover the surface with a layer of glutinous rice, and have a little space from the edge of the top dumpling leaves, so that there will be no leakage of rice when wrapping;

4.Fold the leaves on the top, press them on the glutinous rice, and wrap the leaves on both sides tightly to form a diamond-shaped zongzi;

Wash the rice, soak it in clean water for five to six hours, remove the rice, add sugar, put in the brown sugar filling, wrap it, and steam it in the pot to be practical.

The key to the rich fragrance of the dumplings is not to wrap them!

The preparation and ingredients of sweet zongzi are as follows:

Zongzi can be said to be an indispensable food for the Dragon Boat Festival.

Ingredients: glutinous rice, purple rice, millet, mung beans, red bean paste, zongzi leaves.

Steps: 1. Wash the glutinous rice, red beans, mung beans and peanuts and soak them in cold water for 2 hours, and wash the eyebrow peas and soak them in cold water for 1 hour.

2. Drain the potatoes and dry the water, mix well with glutinous rice, red beans, green beans, peanuts, eyebrow peas and corn, and add sugar to taste.

3. Wash the dumpling leaves, soak them in hot water for 2 hours, and then wipe them dry.

4. Take out 2 zongzi leaves, fold them into a triangle top, add an appropriate amount of glutinous rice mixture, and fold the head and tail. Wrap another 2 dumpling leaves on both sides, fold them and wrap them with string to form five-bean dumplings.

5. Steam for 20 minutes before serving.

There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings wrapped with small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are the representatives of the blind.

Ingredient list: 2 kg of glutinous rice, 20 dates, 200 grams of raisins, 2 purple potatoes, 20 egg yolks, 200 grams of brown sugar, 100 grams of sesame seeds, 2 spoons of edible alkali.

Production Steps:1Soak glutinous rice in water one night in advance, and it is best to change the water several times in the middle, and soak it for at least 4 hours.

2.Boil the palm leaves in boiling water until they are soft, then rinse them in cool water and set aside.

3.Purple potatoes are cooked, mashed into a puree, and Xuntong is set aside.

4.Soak raisins and dates until soft and set aside.

5.Take two palm leaves, smooth side up, two palm leaves tail to tail stacked together, folded into a funnel shape.

6.Put a little glutinous rice first, put purple potato puree in the middle, then put a layer of glutinous rice, put a date and a handful of raisins in the middle, and finally put a layer of glutinous rice in Mu Natan.

7.Fold the palm leaves, wrap them into four-cornered dumplings, fold off the excess dumpling leaves, and tie them with strings.

8.Put the hoof tendon function in the pressure cooker.

Hope the above information can help you solve the problem. Please feel free to let me know if you have any other questions.

Dragon Boat Festival Sweet glutinous rice dumplings practice steps.

Soak the dumpling leaves in water for a day, and pay attention to changing the water in the morning and evening.

Soak glutinous rice in water for four or five days, and pay attention to changing the water every day in the morning and evening.

The big white beans I bought, they were very mushy. Also soak in water for a day or two and press in a pressure cooker for twenty minutes. Pay attention to the lack of water in other directions, take it out and rinse it with clean water after pressing, hehe I don't like the slimy bag when it is packed. Personal preference only.

The materials I prepared are not covered one by one, and the time in the morning is particularly valuable. Wash the raisins and jujubes with water. The red beans were soaked in water for a day in advance, and I didn't soak them for a night and pressed them directly in a pressure cooker, which was a big thing.

If you use a pressure cooker to press, you can waterproof the partition drawer, put the adzuki beans into the appropriate amount of water, it is better than how much the beans are not easy to grasp, and there are more scarce dried bean fillings, we can open the pressure cooker very much to see, and then add water. Add enough sugar after that.

Zongzi leaves are so tired and good, hehehe and online learning. That's good.

Put a little rice on the bottom and bean paste on top. Hehe, it's not cold yet. I was in such a hurry because it was already past eight o'clock.

After putting the bean paste, spread a little rice and then put all kinds of dried fruits and soybeans that we like to put on, whatever you like.

Spread another layer of rice on top, pay attention to be sure to use your fingers, of course, four fingers in addition to the thumb to press the rice.

Fold the excess zongzi leaves and wrap the whole zongzi.

Press this with your left hand.

Note that you must use the rope to wrap two more buckles, and then wrap one more in the middle. After the last two experiences, I found that the firmer the better.

It wasn't until nine o'clock that it was finished, twenty of each, very big, and I like to eat big zongzi. Hehehe.

After wrapping the zongzi, I put them in a pressure cooker to press, which can save time and fire. Put the rice dumplings in the pot, add a lot of water to it, and start pressing. Pressure for about half an hour, you can boil the pot to see, if the water is less, there is no rice dumplings, continue to heat the water, cover and press again, and then press for 30 minutes, so it's about the same.

Pay attention to the process, do not let the water run out. The whole rice dumplings should be immersed in water. Put the pressed rice dumplings in cold water and pull them out, note that I changed the water twice.

It's delicious when it's cold.

Folklore has it that eating zongzi is to commemorate Qu Yuan. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has also spread far and wide. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese live also have the custom of eating zongzi.

Feng begged your good person to say that it was beef jerky, this is the last time I haven't eaten, I haven't eaten.