[Dragon Boat Festival · zongzi] Babao Zongxiang 2 -- Babao quail egg meat zongzi

[Dragon Boat Festival · zongzi] Babao Zongxiang 2 -- Babao quail egg meat zongzi

Introduction:

"The annual Dragon Boat Festival is just around the corner. The chef gives the eight treasures of quail eggs and meat zongzi to all the busy friends. Three days off, you can treat yourself well. Make a nutritious, healthy and delicious eight treasure Zongxiang for your parents, lovers and children. As filial piety to your parents, encouragement to your lovers and yourself, and care for your children

Production steps:

Step 1: Eight Treasures: glutinous rice, lotus seeds, mung beans, mushrooms, quail eggs, 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 quail eggs into the pot with cold water, cover the pot and bring to a boil. Turn off the heat and let it simmer for 2 minutes.

Step 6: wash the cooked quail eggs with cold water until they are not very hot, and then peel them. Using the principle of thermal expansion and cold contraction, it is easier to peel off the quail eggs washed with cold water.

Step 7: 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 8: peel the garlic and wash it. Cut it in half and set aside.

Step 9: wash the mushrooms and cut them into small pieces.

Step 10: heat the oil in the pan, add garlic and stir fry until fragrant.

Step 11: then add mushrooms and stir fry until fragrant, add appropriate amount of salt and stir well.

Step 12: then pour in the washed and drained shrimps and stir well.

Step 13: pour in the glutinous rice, mung bean and lotus seeds and stir well.

Step 14: stir in right amount of pepper, sand tea powder and refined salt.

Step 15: stir in proper amount of fish sauce over low heat.

Step 16: everything is ready, only the east wind. Put everything on the table and start making zongzi.

Step 17: everything is ready, only the east wind. Put everything on the table and start making zongzi.

Step 18: then fold the two leaves into a funnel shape.

Step 19: first, add a small amount of eight treasures glutinous rice.

Step 20: Step 2: put in the marinated meat.

Step 21: in the third step, add some Babao glutinous rice.

Step 22: Step 4: add quail eggs.

Step 23: 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 24: then hold both sides as shown.

Step 25: wrap the leaves on the top of the rice dumplings, as shown in the picture.

Step 26: then turn the leaves on the side to the left / right, as shown in the figure.

Step 27: 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 it is easy to drop the rope in the process of cooking.

Step 28: Boil the water in the pressure cooker first.

Step 29: 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 30: 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 31: take out the cooked rice dumplings, open the leaves, you can taste the delicious, oily and sticky rice dumplings. Ha ha ~ have you found pearls hidden in rice dumplings.

Step 32: the chef is going to take out the pearls. Welcome to taste them. Happy Dragon Boat Festival!

Materials required:

Streaky pork: moderate

Glutinous rice: right amount

Quail eggs: moderate

Mushroom: right amount

Mung bean: moderate

Lotus seed: right amount

Shrimp: right amount

Rice dumpling rope: appropriate amount

Zongye: right amount

Fish sauce: moderate

Refined salt: right amount

Edible oil: right amount

Garlic: right amount

Sufu juice: right amount

Sha Cha powder: right amount

Right amount: pepper

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. If you like the heavy taste, you can dip the quail eggs in the pickled pork juice. 6. 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