Do any of you know how to make crystal dumplings?

The practice of crystal zongzi, if it is made by hand, is generally only made by slightly older elders now. But I see that my relatives at home have also done it, and the practice is probably the same as that of making ordinary zongzi.

First of all, we have to prepare the ingredients first, the most indispensable thing in the crystal zongzi is glutinous rice, and then we can choose what kind of crystal zongzi we want to make. For example, whether it is a meat crystal zongzi or a vegetarian crystal zongzi, generally speaking, if we want to make crystal zongzi and put pork, try not to put red dates, because meat dumplings are generally salty, and red dates are sweet, so they will change the taste when put together. Another thing is that we need to prepare white sugar (vegetarian brown to choose white sugar), salt (meat dumplings to choose salt), zongzi leaves and so on.

After that, we put the glutinous rice in a basin and wash it well. Place the leaves in a steamer basket and steam for three to five minutes. This will make the dumpling leaves softer, which is more conducive to our wrapping method.

The difference between crystal zongzi and general zongzi is that the appearance of crystal zongzi is more transparent, so we can put glutinous rice in a pot in advance and soak it for three days, so that the zongzi can become softer and more transparent when steamed in a steamer. Sprinkle salt on top for even more effect.

In fact, the easiest way to wrap zongzi is to fold the zongzi leaves into a funnel shape, and put the meat or red dates into it in turn, remember not to put it too full, otherwise it will be very difficult to wrap. Wrap the strong part in the gap above the funnel and wrap it around with a rope that you have prepared in advance. After steaming, it can become crystal zongzi.

However, now most people choose to go to the supermarket to buy zongzi and steam them directly at home. Now what we want to pack is just a complex.

Ingredients - 150 grams of sago.

Zongye leaves. 10 tablets.

1 purple sweet potato. Sugar to taste.

Oil to taste. Procedure -

Put the dumpling leaves in water and boil for five minutes to make the dumpling leaves soft and flexible.

Purple potatoes are cut into slices and steamed.

Add the sugar and puree with a spoon.

Mix the sago with sugar and oil, and put in the oil so that the sago does not stick to the dumpling leaves.

Put some water, not too much, just over the sago, soak for two minutes, don't soak for a long time, it will become a paste when it grows, and it is best to swell a little.

The two dumpling leaves are pressed together and folded in half to form a cone-row cup.

Add some sago pressed porcelain.

Add the purple potato filling.

Then put in the sago pressed porcelain.

The upper part of the dumpling leaf cup is pressed down to cover the cup.

Tie the zongzi rope, I don't have a zongzi rope anymore, so I have to use the rope.

Put in a pot, bring to a boil over high heat, turn to medium heat for 40 minutes, and simmer for another 10 minutes.

Nowadays, people's requirements are getting higher and higher, not only to make zongzi delicious, but also to look good. Among them, crystal zongzi meets everyone's needs. So, how do you make crystal zongzi? How to make crystal zongzi delicious?

How to make crystal zongzi delicious?

1. Add vegetable oil and caster sugar to the sago and mix well.

2. Slowly add water in several times and mix well, and let the sago absorb the water for a while.

3. Cut the mango into small pieces, remove the core of the durian and set aside.

4. Wash and drain the vacuum-packed dumpling leaves and trim both ends. Cut the cotton rope and set aside.

5. Brush a thin layer of vegetable oil on the smooth side of each dumpling leaf.

6. Take two leaves, the petioles are opposite, the smooth side is facing up, and they are overlapped together.

7. Fold it at blade 1 3 to make a funnel shape.

8. Add a teaspoon of soaked sago.

9. Add mango or durian, then put a spoonful of sago to cover the fruit and gently compact.

10. Wrap it into a triangular cone-shaped zongzi and tie a cotton rope around the waist.

11. Boil a pot of boiling water, put the rice dumplings on medium and low heat for about half an hour.

12. Take out the zongzi and let it cool for a while, and pour coconut milk on it when eating.

The practice of purple sweet potato crystal dumplings.

Ingredients: green sago, purple sweet potato, zongzi leaves, sugar, edible oil.

Method: 1. Prepare materials.

2. Boil the dumpling leaves in boiling water for two minutes, pick them up and rinse them well, so that they are not easy to break.

3. Peel the purple sweet potato, cut it into slices, and steam it in a pot.

4. Press the steamed purple sweet potato into a puree, add an appropriate amount of sugar and cooked oil and mix it into a purple potato filling.

5. Knead the purple potato filling into small balls.

6. Wet and drain the green sago with water for later use, do not soak.

7. Take two dumpling leaves and cut off the roots, overlapping one in front of the other.

8. Roll into a funnel shape and fill in a small amount of green sago.

9. Add a purple potato dough.

10. Cover with another layer of green sago and press with a spoon.

11. Press the edge of the dumpling leaf with your fingers, and fold off the top dumpling leaf to cover the rice.

12. Fold the corners on both sides.

13. Press the dumpling leaves on both sides with your fingers, and fold the growing dumpling leaves to the edge.

14. Tie the zongzi with cotton thread.

15. Put the wrapped zongzi in a pot and steam it over medium high heat for 20 minutes.

16. Peel off that amazing and indescribable!

The preparation of yellow rice dumplings.

500 grams of yellow sticky rice, 250 grams of red dates, 250 grams of dried palm leaves.

1. Wash the yellow sticky rice and soak it in water. The palm leaves are soaked and washed in warm water, and also soaked in water. Wash the dates.

2. Take 2-3 palm leaves and spread them flat, fold them into a funnel shape from the middle (the bottom tip should not leak rice), put in 2-3 red dates and 50 grams of yellow sticky rice, wrap the palm leaves tightly in a quadrangular shape, and then tie them tightly with fine hemp rope. Pack 10 according to the above method.

3. Put the wrapped zongzi into the pot, add water to submerge, boil the water over a strong fire, and cook for about 2 hours until cooked.

Crystal zongzi are generally made of sago as raw materials, often with red dates, red bean paste, etc. as fillings, the appearance is crystal clear, the taste is smooth and very elastic, not only beautiful but also delicious, is a food object sought after by young people. It is not easy to make crystal dumplings with good color and taste, and there are several aspects that need to be paid attention to during operation. So how to make beautiful and delicious crystal dumplings?

Let's share with you a few key points that need to be paid attention to when making crystal zongzi.

1. Sago is processed from starch extracted from the pith of the coconut tree in the West Valley. The sago is bead-shaped, and if it is not soaked in water during use, it is easy to form a white spot in the center of the sago without gelatinization, which will affect the taste of the crystal rice dumplings. Therefore, sago must not be boiled in water before wrapping the filling, otherwise after the starch layer on the surface of sago is gelatinized, white spots will form in the central area due to the difficulty of heating.

The sago is soaked in water until it is translucent and then heated to achieve the best taste.

2. When wrapping crystal zongzi, you can add some sugar to sago, and then use cocoa powder, green tea powder, amaranth red, turmeric and other edible raw materials into the seasoning, which can make the crystal zongzi form different colors.

3. The filling of crystal zongzi can be made with brightly colored jam and wrapped as a filling after adding starch.

Crystal dumplings are made with sago.

Crystal dumplings, crystal dumplings are bright in color and crystal clear skin. Crystal dumplings are made with sago as raw material and a variety of toppings, such as bean paste, fruit and other fillings. The traditional zongzi are made of glutinous rice as raw materials, plus a variety of ingredients, most of which belong to high-fat, high-calorie food, and it is not suitable for digestion if you eat too much, especially for the elderly, children and people with poor digestion.

Zongzi is the same as moon cakes and glutinous rice balls, there is a salty and sweet dispute, in fact, it is just a difference in the region, which determines the different tastes that people in each region like, whether it is the simplest white glutinous rice dumpling, or the classic date bean paste dumpling, or the fresh and oily pork dumpling, the soft and glutinous taste always makes people involuntarily love it.