Fragrance of Dragon Boat Festival Dumplings

Fragrance of Dragon Boat Festival Dumplings

Introduction:

"The annual Dragon Boat Festival is coming soon. Since I was a child, my mother made zongzi in person. In recent years, I have no mother, so I can only buy zongzi to eat. All kinds of rice dumplings in the shopping mall are expensive, and the price is not cheap. The day before yesterday, my colleagues brought me hand-made rice dumplings, which made me have the impulse to make my own rice dumplings. At the weekend, I went to the vegetable market with my father to buy Zongye, glutinous rice, fresh meat and other materials. I went home happily and got ready. I thought it would be very easy to have my father's help, but I didn't know my father would make any dumplings at all. Trying to recall the scene when my mother made zongzi, I had to make a hard head bag! At the beginning, I was in a hurry. I began to use it slowly. The dumplings I made looked like that. Although they were not as good as those made by my mother, I still felt a sense of achievement when I looked at the results I made! The room is full of zongzi incense, and I am very excited at the moment of boiling. It's delicious to taste one! Did not expect that the first time to do dumplings so successful! Let's have a try, too! "

Production steps:

Step 1: put the rice dumpling leaves and water plants into the pot, pour in water (without rice dumpling leaves), turn the water to low heat after boiling, and then cook for 5 minutes. Then put it in cold water, wash it piece by piece, and soak it in cold water (to prevent cracking).

Step 2: wash the eyebrow beans, soak them in clean water for one night, and then drain the water for use.

Step 3: wash the glutinous rice, soak it in water for one night, and then drain it. (I choose Thai glutinous rice)

Step 4: wash the fresh meat and cut it into pieces (according to your preference). Marinate it with five spice powder, soy sauce and sugar for one night. (remember to put it in the refrigerator when it's hot.)

Step 5: soak dried Lentinus edodes soft and chop them for use.

Step 6: pour glutinous rice, eyebrow beans, mushrooms, salt, soy sauce, five spice powder and cooking oil into the pot, stir well, then stir over high heat, stir until a little sticky, and serve. (this is because the materials are not easy to loose when making rice dumplings, so it is more convenient to wrap them.)

Step 7: take two leaves of rice dumpling and fold them into a funnel shape from 1 / 3 of the leaf tip.

Step 8: scoop in a spoonful of rice, put on a piece of fresh meat, then scoop another spoonful of rice and press it with a spoon. (be careful not to pack too much. Leave some distance between the rice edge and the rice dumpling leaf edge)

Step 9: the index finger and thumb will be on both sides of the leaves to the middle fold pressure, and then the rest of the leaves fold down, the long part to the edge fold, remember to make a little bit of strength on the hand, and finally with water grass binding firm.

Step 10: finally put into the pot, pour in water, the water must not have all the dumplings, the fire boil, turn to the fire boil for two hours. Water should be added once or twice to ensure that the rice dumplings are completely watered.

Materials required:

Glutinous rice: 1kg

Eyebrow bean: 300g

Fresh meat: 700g

Dried mushrooms: 10

Zongye: half a Jin

Aquatic plants: 1 bar

Salt: 2 teaspoons

Five spice powder: 3 teaspoons

Soy sauce: moderate

Sugar: a little

Edible oil: a little

Note: because my father has high blood pressure, so I have to choose lean meat. If I replace it with streaky pork, the zongzi will be more fragrant and delicious. Because the water will evaporate when the zongzi is boiled, I should remember to add water during the period! It's better to change the position of zongzi, so that it will be more even! You can choose the ingredients of zongzi according to your favorite, such as red beans, peanuts and so on. If you like seafood, you can also add shrimps or scallops!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh