Eight treasures of rose rice dumplings

Eight treasures of rose rice dumplings

Introduction:

"The so-called" eight treasures ", I think it is not necessarily eight ingredients, it should mean" rich "and" more materials ". Fed up with the eight treasures dumplings on the market, it's hard for you to find eight or more ingredients, and it's even harder to find the ingredients you like. All the ingredients are the same taste, neither taste nor level. How can we have our own materials, affordable and good to eat? Genuine round glutinous rice, rich and diverse ingredients, plus the sweet rose sauce, an exclusive secret system of Babao zongzi out of the pot! The taste is rich in glutinous, with distinct layers. Every bite has a different taste, especially the faint rose fragrance lingering on the tip of the tongue, and floating in the kitchen, restaurant and even every room of the home - this Dragon Boat Festival is really good

Production steps:

Step 1: blanch the dried rice dumpling leaves with boiling water, wash and set aside;

Step 2: soak the peanuts and lotus seeds in advance and cook them for later use;

Step 3: after washing the glutinous rice, add some water and steam it until it's seven or eight mature (don't have too much water. Usually, the water for steaming rice is usually less than one knuckle of rice. Steaming the glutinous rice only needs less than 2 / 3 knuckles. As for the seven or eight cooked glutinous rice, it's just not raw. I steamed the rice for about 18 minutes, heated it with a cold water pan, and started timing after steaming on high fire)

Step 4: other ingredients: wash the jujube and cut it into small pieces; cut the longan into small pieces; scald the walnut kernel into small pieces and remove the endothelium properly; scald the raisin, medlar and melon kernel with boiling water; scald the walnut kernel with boiling water; remove the endothelium properly;

Step 5: add rose sauce and 1 teaspoon lard to the steamed glutinous rice while it is hot, and mix well;

Step 6: add all other ingredients;

Step 7: mix well to form Babao stuffing;

Step 8: take a piece of rice dumpling leaf and roll it into a triangle tube; (use one for the big leaf and two or three for the small leaf);

Step 9: add appropriate amount of Babao stuffing, and press and compact it;

Step 10: wrap the rice dumpling leaves on both sides and make a corner;

Step 11: press down the rice dumpling leaves and wrap the eight treasures stuffing;

Step 12: fasten with cotton rope;

Step 13: cut off the extra leaves (not cut, wrapped outside the dumplings and tied together with the dumplings, OK);

Step 14: the dumplings have four corners. (it's not perfect, it doesn't matter. We don't make dumplings for the sake of perfection.)

Step 15: put it into the steaming pan, steam it over high heat, then put it into the pot, steam it for about 40 minutes.

Step 16: when the steaming is ready, you can open the lid of the pot and steam several eggs together. The eggs will also have a faint fragrance of Zongye.

Materials required:

Glutinous rice: 500g

Red dates: moderate

Longan meat: moderate

Walnut: right amount

Pumpkin seeds: right amount

Watermelon seeds: right amount

Lotus seed: right amount

Peanuts: moderate

Wolfberry: right amount

Raisins: moderate

Zongziye: right amount

Rose sauce: 2 tablespoons

Lard: 1 teaspoon

Note: 1, dumplings with raw rice or cooked rice? According to my observation, most northern rice dumplings are wrapped directly with soaked raw rice, while southern rice dumplings seem to be wrapped more with cooked rice and ingredients, and there is not much difference in taste. Why do I use cooked rice? First, it's better to shape with cooked rice, which is suitable for people with poor zongzi making skills, such as me; second, it's easier to master the heat of zongzi making with cooked rice. The raw rice dumplings need to be cooked for a long time after they are wrapped. When they are cooked, they need to be pressed with a heavy weight so that they will not be boiled. It is time-consuming and difficult to grasp. Third, the cooked rice dumplings are easy to keep. If you can't finish the dumplings immediately, you can freeze them in the refrigerator. It's very convenient to eat them and steam them. 2. Steamed or boiled dumplings? Raw rice dumplings must be boiled in water, slowly cooked over a low heat, but also on top of the pressure on the weight, otherwise the dumplings easy to loose; cooked rice brown with steaming is good, the more steaming the more sticky, the more delicious. 3. Don't steam raw glutinous rice too well. The glutinous rice that is too well cooked and rotten is very sticky. It's difficult to mix and wrap the stuffing. Steam until eight is ripe and not raw. 4. You can choose the ingredients by yourself. As long as you like, everything is established. There is no rose sauce can not put, or put osmanthus sauce or anything. 5. Jujube can be put in the whole, also has a good taste. 6. The stuffing itself is very sweet, so there is almost no need to add sugar or honey when eating, but it's not too much to dip in Rose sauce.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet