Dragon Boat Festival Dumplings fragrance - the first time, success!

Dragon Boat Festival Dumplings fragrance - the first time, success!

Introduction:

"The Dragon Boat Festival is coming. Yuebao likes to eat Zongzi at home. The zongzi he bought outside is not at ease, so he plans to make it by himself. What kind of bags? Although I have been in Guangzhou for more than ten years, I still miss my hometown Hainan's dumplings. They are big dumplings with meat, eggs, lotus seeds, mushrooms and shrimps. They are filled with enough stuffing. Well, let's make zongzi in our hometown. Recalling the taste of zongzi when I was a child, I began to prepare materials, began to watch the video of Zongzi on the Internet seriously, and learned how to make zongzi. A week later, I started making zongzi. For the first time, zongzi is so ugly, but it's delicious... Yuebao and her father scramble to eat. A 2-year-old can eat one at a time. It weighs about half a Jin

Production steps:

Step 1: prepare the above materials 1. Soak the dried rice dumpling leaves in clear water one night in advance, and drain the water with tap water before wrapping. Cut the pork into pieces, marinate it with five spice powder, chicken essence, soy sauce, sugar and sesame oil, and refrigerate it for one day. Soak glutinous rice, peanuts, peeled mung beans, dried lotus seeds, mushrooms and shrimps one night in advance

Step 2: 4. Soak the boiled glutinous rice, peanuts and mung beans, drain the water, mix them together, add proper amount of sesame oil, mix well with the pickled pork juice, you can taste it, if it is light, add some salt, soy sauce and soy sauce, and finally add a small spoon of alkali (add soy sauce to color the rice beans and taste sweet, add alkali to better boil the rice and beans); set aside for 5 minutes. Soak dried lotus seeds, mushrooms and shrimps together, add salt, chicken essence, soy sauce, soy sauce, sesame oil, a little alkali, mix well; set aside for 6 minutes. Salted duck egg yolk and egg white separately, egg white in Baijiu for 10 minutes or so (for sake of removing fishy smell), cut in half, ready for use.

Step 3: 7. I started making rice dumplings

Step 4: 8. Make a good dumpling amplification pot, the water did not pass all the dumplings, the fire boil half an hour, to turn the dumplings (this can ensure that the original above dumplings can also be boiled, will not be mixed), and then turn the small fire to keep the water boiling state, boil for five hours (must cook for a long time, preferably more than three hours). Add water in the middle once or twice, it must be boiling water. Turn off the heat and simmer for 1 hour. The rice dumplings that can't be eaten are frozen in a safety bag after cooling. Take it out when you want to eat, thaw it and steam it.

Step 5: 10. Let's eat

Materials required:

Glutinous rice: 1500g

Peanuts: 500g

Mung bean: 500g (peeled)

Pork: 1000g

Dried lotus seed: 500g

Dried Lentinus edodes: 100g

Dried shrimps: 100g

Salted duck egg yolk: 20

Dried rice dumpling leaves: About 400g

Five spice powder: appropriate amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Sesame oil: appropriate amount

Sugar: right amount

Water grass rope: appropriate amount

Caution: 1., pork pickled with long pork will be tasty for 2. days and some alkali in beans. It will be easier to boil, boil, and salty 3.. The salted egg yolk can be cured with baijiu. It can remove the fishy smell. During the process of 4. packets of rice dumplings, the hands must firmly hold the zongzi to tangle the 5. zongzi to cook for more than 3 hours. When adding water in the middle, make sure to add boiling water

Production difficulty: ordinary

Process: boiling

Production time: several days

Taste: salty and sweet