How to make the bamboo tube of bamboo tube zongzi, and how to make bamboo tube zongzi?

Bamboo tube zongzi combines glutinous rice and bamboo with a rich fragrance, which is even sweeter. Many people will do it themselves, so what should I do if the bamboo tube dumplings stick to the bamboo tube? How do you take shape?

How to choose the bamboo of bamboo tube dumplings:

Choose bamboo knots (bamboo is a one-year Hsinchu, more than two years should not be considered, Hsinchu is more resistant to burning, and the glutinous rice burned out is also fragrant) The length should not exceed 25 cm, the diameter of about 6 cm of bamboo, the two ends are left 5 cm long sawn into a single section, and then a small hole is drilled at one end. (The length should not exceed 25 cm to consider the heating area, and the length of 5 cm at both ends is convenient for loading rice, and there is enough heating area in the middle when the bamboo tube is burned; The size of the small hole, according to your patience to load the rice, can be large or small, a section of 25 cm long, 6 cm in diameter, 1 cm of the small hole of the bamboo tube needs about 5 minutes to load the rice, after the rice is loaded, it is best to plug the hole with an apple or something, the hole is large is the poor sealing, a dollar coin can also be so big.

Raw materials for bamboo tube zongzi: 400 grams of glutinous rice.

Ingredients for bamboo tube zongzi: 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 of bamboo tube zongzi: 8 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, 2 grams of sugar, 3 grams of salt, 8 grams of sesame oil.

The practice of bamboo tube zongzi:

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.

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. Wrap the opening of the bamboo tube with zongzi leaves, and tie the cotton thread tightly.

7. Put the bamboo tube into a pressure cooker with water.

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

PS: Glutinous rice should be soaked thoroughly.

Ingredients: bamboo, glutinous rice (soaked for 12 hours in advance), ingredients: according to personal preference, add some sausages, bacon, pickles, bananas, apples, chestnuts, red dates, etc.

1. Wash the rice, soak it for more than half an hour, then put it in the bamboo tube, seal it tightly with leaf Bizhao pieces and palm leaves, put it in the pot and add water to cook. After the rice is boiled for rice, some people directly cut the bamboo tube to eat.

2. Put the rice into the bamboo tube, add an appropriate amount of spring water, seal it tightly with leaves, put the bamboo knots facing down and the mouth facing up, and stand in the raging fire. When you smell the aroma of rice, you can cut the bamboo and eat. The bamboo rice is fresh and green in color and fragrant in taste.

Eating bamboo rice has been practiced since ancient times. At that time, when I went to the mountains to hunt and went out to work, it was inconvenient to bring pots and bowls, so I could only cook bamboo rice with local materials.

In 278 B.C., Qu Yuan, a patriotic poet and a doctor of the state of Chu, faced with the pain of losing his country, on May 5, he threw a big stone into the Miluo River with a big stone in his arms. Later, in order to express the nostalgia for Qu Yuan, every day, people will use bamboo tubes to pack rice, throw themselves into the river to pay tribute, this is the origin of the earliest zongzi bamboo tube dumplings in our country.

The preparation of bamboo tube zongzi is as follows:

Tools and materials: pots, refrigerators, bamboo tubes, pots, brushes, spoons, plates, stoppers, pressure cookers, wooden stick drains, glutinous rice, water, salt.

1. Prepare the round glutinous rice and clean it, soak it in cold water for more than 10 hours, it is best to soak it at night, wrap it at noon the next day, pay attention to changing the water several times during the period, and put it in the refrigerator when sleeping.

2. Clean the bamboo tube, if it is the first time to use it, it is recommended to clean it thoroughly, scrub the inside and outside of the barrel with a brush, put it in the pot and add water to the bamboo tube, add a spoonful of salt, and cook for half an hour.

3. In the state of soaked glutinous rice, twist it with your hands and break it, so that you can do it. Some friends said that soaking for 3 hours can be wrapped, the fast wrapping method is to soak for 3 hours, if you want to have a stronger taste, glutinous rice is more glutinous, it is recommended that it is better to more than 10 hours.

4. Drain the soaked glutinous rice, and remove the boiled bamboo tube from the dry water for later use.

5. Take a bamboo tube, install the plug below, scoop in the glutinous rice with a spoon, put it into the bamboo tube, and fill it until it is eight minutes full, leaving room for the glutinous rice to expand.

6. Cover the top wooden plug and plug it tightly.

7. Fill the bamboo tube with glutinous rice one by one, put it in the steamer, add enough cold water, the amount of water is not too deep and envious of the zongzi, not too little, boil over high heat.

8. Turn to low heat and cook for about 2 hours, if you use a pressure cooker to cook, about 30 minutes, you will feel that the steamer will cook more fragrant.

9. After boiled bamboo tube zongzi, remove and drain the water, gently push it out with a wooden stick, and put it on a plate to eat.

The preparation of bamboo tube zongzi is as follows:

Ingredients: 500 grams of glutinous rice, 150 grams of black glutinous rice.

Excipients: appropriate amount of red dates, appropriate amount of dates, bamboo tube.

1. Prepare round-grain glutinous rice, purple glutinous rice, candied dates and red dates, and focus on saying that the viscosity of purple glutinous rice is not as good as that of round-grained glutinous rice.

<>3. Handle red dates and candied dates, remove the pitting of red dates and cut them into small cubes together, add more red dates if you like, and add less if you don't like them. You can also add some soaked red beans and the like, just like it.

4. Mix the soaked glutinous rice with red dates and diced dates. (Set aside a part of glutinous rice and dates to mix with purple glutinous rice, the viscosity of purple glutinous rice is not as good as white glutinous rice, and the bamboo tube zongzi made by mixing a part of white glutinous rice will be softer and glutinous and will not fall apart).

5. The bamboo tube boiled in light salted water has a bamboo tube, a gasket, and a wooden stopper. The bamboo tube you bought can't be used immediately, you need to boil it in lightly salted water, so that it is clean and not easy to crack, and can be reused.

6. Put the gasket into the bottom of the bamboo tube first.

7. Put in the mixed glutinous rice, press it with chopsticks and other tools while putting the glutinous rice, and compact the glutinous rice in the bamboo tube, so that the cooked zongzi will not loosen.

8. Load until eight points full. Don't fill the rice too full, the rice will expand when cooking, and it is easy to push the plug out, and when you get to Shenyan, what you harvest is not a bamboo tube zongzi, but a pot of glutinous rice porridge. State Wood.

9. Plug the cork tightly. Try to press it as tightly as possible to prevent the glutinous rice from expanding and bursting out when the wooden plug is opened.

10. All done, a total of 5 white glutinous rice and 5 black glutinous rice were made. Put the finished bamboo tube dumplings into the cooking pot, and add water to the bamboo tube dumplings. It must be more than zongzi, otherwise it will be difficult to cook the zongzi that leaks outside the water.

11. After the fire is boiled, change to low heat and simmer, at least! Least! Least!

Cook for two and a half hours as well. (You can also use a pressure cooker to press directly for 40 minutes, but considering the high pressure of the pressure cooker, I am worried that the glutinous rice will burst out of the cork, so for the sake of safety, I still use the low-heat slow cooking method).

12. Cook for 3 hours, take out one and see how it goes.

13. Open one first to see the results. Take out the bamboo tube dumplings and soak them in cold water for a few minutes, and push them out from the bottom of the bamboo tube with bamboo sticks, which are not loose or loose, soft and glutinous! It tastes better when it is coated with white sugar.

14. The pushed out zongzi is rolled on a layer of white sugar, sweet and soft, and I can't help but want to take a bite first! Sit in rows and divide the rice dumplings.

The tutorial on how to make bamboo tube zongzi is as follows:

Ingredients: 400 grams of glutinous rice.

Excipients: 50 grams of bacon, 30 grams of bamboo shoots, 30 grams of bamboo sun, 4 dried shiitake mushrooms, 30 grams of sweet corn kernels, 50 grams of carrot seasoning, 8 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, 2 grams of sugar, 3 grams of salt, 8 grams of sesame oil.

1. Wash the glutinous rice, add water just over, soak for more than 4 hours and drain the water.

2. Add all the seasonings and the accessories of each orange species cut into small cubes, mix well, and refrigerate overnight to better absorb the flavor.

3. The bamboo tube is split with a knife, each bamboo tube is different, pay attention to the pairing, and each pair is tied with cotton thread to tighten the lower end.

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

5. Wrap the bamboo tube opening with zongzi leaves, and tie the cotton thread tightly. Put the bamboo tube into the pressure cooker with water, and it will be good for 30 minutes after the pressure cooker is put on the pressure valve.