[Dragon Boat Festival · rice dumplings] eight treasure rice dumplings 1 -- eight treasure salted egg yolk meat dumplings

[Dragon Boat Festival · rice dumplings] eight treasure rice dumplings 1 -- eight treasure salted egg yolk meat dumplings

Introduction:

"As time flies, I feel that in the blink of an eye, it will be the Dragon Boat Festival again. This year is particularly busy, in addition to work, but also to update their knowledge, charging. I feel that life in the metropolis is very busy. Once I relax myself, I may be left behind one day. So I have to strengthen myself while I'm lazy. I always remind myself that I should take care of myself when it's time to take care of myself. I can't always let myself go. Alas, it can only be said that people living in big cities still have to deal with the combination of work and rest. Friends who have eaten zongzi made by Jingchu will remind me one after another at this time every year. Some of them even call me a month in advance to say if they are free to make zongzi this year. I can't help them. I think I'm drooling. When I see others carrying zongzi in the subway, I think of my delicious fragrant zongzi and so on... Whoo ~ no way, it's all caused by craftsmanship Get disaster, ha ha ~ every time I see everyone like it so much, in fact, my heart is also very happy!!! I haven't come to the gourmet world for a long time to contact with the gourmets. I miss the time I spend with you every day. I don't know how are your gourmet friends now. Are you ok? I miss this big family very much

Production steps:

Step 1: Eight Treasures: glutinous rice, lotus seed, mung bean, mushroom, salted duck egg yolk, pork, garlic, shrimp.

Step 2: Seasoning: edible oil, refined salt, fish sauce, pepper, Sha Cha powder, Sufu juice.

Step 3: Tips for washing Zongye: when washing Zongye, use a fast and clean cloth to scrub it from the head to the tip and tail of Zongye. The friction force is small. In this way, the washing is more close to Zongye and the washing is cleaner. If washing from the tip and tail of Zongye, the friction force will be great and it is not easy to wash.

Step 4: soak the washed rice dumpling leaves and rice dumpling rope in boiling water for about 3 minutes. In this way, the soaked dry rice dumpling leaves are better, and the soaked rice dumpling rope is more flexible and can not be easily broken.

Step 5: put the sliced streaky pork into a bowl, mix in the right amount of pepper, sand tea powder and rotten milk, mix well and marinate.

Step 6: peel off the garlic, wash and cut into half.

Step 7: wash the mushrooms and cut them into small pieces.

Step 8: heat the oil in the pan, add garlic and stir fry until fragrant.

Step 9: then add mushrooms and stir fry until fragrant, add appropriate amount of refined salt and stir well.

Step 10: then pour in the washed and drained shrimps and stir well.

Step 11: pour in the glutinous rice, mung bean and lotus seed and stir well.

Step 12: stir in pepper powder, sand tea powder and salt.

Step 13: stir in proper amount of fish sauce over low heat.

Step 14: everything is ready, only the east wind. Put everything on the table and start making zongzi.

Step 15: put two rice dumpling leaves together, as shown in the figure.

Step 16: then fold the two leaves into a funnel shape.

Step 17: first, add a small amount of eight treasures glutinous rice.

Step 18: Step 2: put in the marinated meat.

Step 19: in the third step, add some Babao glutinous rice.

Step 20: Step 4 salted duck egg yolk.

Step 21: finally, put in the right amount of Babao glutinous rice. In this step, use a spoon to compress the Babao glutinous rice in the zongzi.

Step 22: then hold both sides as shown.

Step 23: wrap the leaves on the top of the rice dumplings, as shown in the picture.

Step 24: then turn the leaves on the side to the left / right, as shown in the figure.

Step 25: finally, tie the rice dumplings tightly with the rice dumpling rope. Note: it must be tied tightly, otherwise it is easy to get water and fall the rope during the cooking process.

Step 26: Boil the water in the pressure cooker first.

Step 27: then put the wrapped rice dumplings in. The water must pass the rice dumplings. (make sure you put boiling water in it. It's more delicious.)

Step 28: cover the pressure cooker cover and pressure valve, cook in high heat. When you hear the sound of Shhh, you can turn down the heat and cook for about 20 minutes. Turn off the fire. When the gas inside is dispersed, you can boil and take it out.

Step 29: take out the cooked rice dumplings, open the leaves, you can taste the delicious, oily and sticky rice dumplings.

Step 30: is Babao salted egg yolk meat zongzi very attractive?!!!

Materials required:

Glutinous rice: right amount

Lotus seed: right amount

Mung bean: moderate

Mushroom: right amount

Salted duck egg yolk: right amount

Streaky pork: moderate

Shrimp: right amount

Zongye: right amount

Rice dumpling rope: appropriate amount

Garlic: right amount

Edible oil: right amount

Refined salt: right amount

Fish sauce: moderate

Right amount: pepper

Sha Cha powder: right amount

Sufu juice: right amount

Note: [nutritional value]: lotus seed is clear and flat, mung bean is cool and glutinous rice is warm. They are neutralized together. After eating, they are nutritious and won't lead to bad stomach. [tips from Jingchu]: 1. In the process of making zongzi, the mixed glutinous rice should be pressed tightly, so that the cooked zongzi is delicious, and it will not be as soft as the dumplings sold outside, which are soaked in water; 2. Check the wrapped zongzi, and do not have holes or leakage of rice; the rope should be tied tightly, so as not to loosen when cooking; 3. When buying zongzi, don't be greedy for bright green and good-looking color The color of rice dumpling leaves is yellow and dark. Although it is not good-looking, it is more natural and safe. All green zongzi leaves in the market are basically made by adding copper sulfate, copper chloride, industrial alkali and other industrial chemical raw materials. Eating this kind of zongzi products packed with brown leaves will cause great safety hazards to health. 4. Fish sauce and sand tea powder are salty. Pay attention to the right amount of refined salt. Besides, Sha Cha powder is not Sha Cha sauce. 5. Soak mung beans 2-3 hours in advance, then drain; glutinous rice need not be soaked, just clean and drain.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh