Small fresh taste corn dumplings

Small fresh taste corn dumplings

Introduction:

"I wanted to make a pineapple dumpling. I like the aroma of pineapple and the sweet and sour taste. As a result, I searched all over the market, but I didn't find a pineapple. When I asked the last fruit shop, the owner told me that the pineapple was out of season. What a pity! I just saw a corn seller nearby, so I bought a corn. Suddenly, I thought it was good to make a corn zongzi leaf! Results back on the Internet a search, has been wrapped in corn dumplings, it seems that I am not the first ha. ha-ha! I don't know how to make round rice dumplings sold in the market. I learned the way of making rice dumplings from my grandmother when I was a child. We use bamboo leaves to make rice dumplings at home, and they are all triangle shaped. It's not good enough. It's ugly! Don't clap bricks, everyone

Production steps:

Step 1: 1. Soak the glutinous rice in water for 24 hours, control the water to reserve.

Step 2: 2. Reed leaves, dry reed leaves soak soft 24 hours in advance, whether dry reed leaves soak soft or fresh reed leaves are boiled in boiling water for 2 minutes, then cool in cold water for standby, boiled reed leaves are softer. (reed leaves are commonly used in the north, and bamboo leaves are commonly used in the south.)

Step 3: 3. The fresh corn is broken off from the corn cob. It's very troublesome to break off one by one. You can use a fruit knife to cut down the root of the corn kernels, that is, the corn kernels cut off are not as good-looking as those broken off one by one. Mix the corn and the soaked glutinous rice well.

Step 4: 4. Fold the end of the reed leaf.

Step 5: 5. Fold in a triangle.

Step 6: 6 fill the triangle with corn and glutinous rice.

Step 7: 7. Wrap the remaining leaves in the direction of the triangle.

Step 8: 8. Bundle the wrapped rice dumplings with cotton thread.

Step 9: 9. Put cold water in a large casserole and cook for 2 hours. Bring the casserole to a boil over a high heat, then cook over a low heat.

Step 10: 10. After the pot is out, put it in the basket to cool. If you want to eat or not, put it in the refrigerator to freeze. If you need to eat, take it out in advance to thaw, and steam it for 10 minutes. Although the rice dumplings can be eaten in 30 minutes, it takes 2 hours to make them sticky, fragrant and soft

Materials required:

Fresh corn: right amount

Glutinous rice: right amount

Zongziye: right amount

Note: many friends have told me that zongzi is not easy to wrap, it is easy to spread, as for the method of making zongzi, I will also use this one. Wrapped dumplings should be solid. If you are afraid of spreading after wrapping, use the rope to make more circles and bind them firmly. When cooking, bring to a boil over high heat, and then continue to cook over low heat for 2 hours.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet