1. Zongzi leaves. Many leaves can be used to wrap rice dumplings, such as bamboo leaves, indocalamus leaves, reed leaves, banana leaves, and lotus leaves. There are fewer options in the north. Most of the leaves in our market are dried Indocalamus leaves. They can be used after buying them, boiling them or soaking them in water for a few hours. Occasionally, there are vacuum-packed fresh Indocalamus leaves, but because it is rumored that JS will use chemicals to rejuvenate the leaves, it is difficult for him to tell. What kind of ones you buy depends on luck. Another way is to buy fresh rice dumplings directly online. There was no choice. We couldn't produce it locally.
2. Glutinous rice. Both long-grained and round-grained glutinous rice can be used. If glutinous rice is the main ingredient or is all glutinous rice, add a small amount of japonica rice to avoid the cooked rice dumplings being too Q. Glutinous rice should be soaked one day in advance, but because the temperature is relatively high during the Dragon Boat Festival, it is best to store it in refrigeration when soaking to avoid the breeding of bacteria and deterioration. If you make eight-treasure rice dumplings, you should add beans and extend the soaking and cooking time.
3. Filling. If making meat dumplings, the meat must be marinated with seasonings in advance, one night in advance. The seasoning used during curing can finally mix the soaked glutinous rice. There is no final conclusion on the choice of fillings, and you can follow your taste.
Babao rice dumplings
Recipe Recommendations
- glutinous rice appropriate amount
- red rice appropriate amount
- black cereal appropriate amount
- black rice appropriate amount
- red dates appropriate amount
- mung bean appropriate amount
- red bean appropriate amount
- wolfberry appropriate amount
- Lily appropriate amount
- white granulated sugar appropriate amount
- sweetening
- skills
- an hour
- ordinary
Steps for Babao rice dumplings
1
Zongzi leaves. Many leaves can be used to wrap rice dumplings, such as bamboo leaves, indocalamus leaves, reed leaves, banana leaves, and lotus leaves.
2
Soak glutinous rice overnight, soak red beans, green beans, black rice, red rice for 24 hours, and soak red dates, black oatmeal, wolfberry lily, for several hours.
3
Then drain off the water, add white sugar to the ingredients except dates and mix well.
4
Wash the rice dumplings thoroughly, and wash the noodles anyway.
5
Cut off the stem, front, that is, smooth side up. Roll it into a funnel as shown in the figure, and fold the bottom.
6
Spoon a spoonful of rice and put a red date.
7
Cover it with rice.
8
Wrap it as shown.
9
Send it as shown in the picture.
10
Send it as shown in the picture.
11
Tie it with a cotton rope.
12
Boil enough water in the pan. After the water boils, put on rice dumplings, heat for half an hour, and turn to medium heat for at least 1.5 hours. After turning off the heat, continue to simmer for 1-2 hours.Babao rice dumplings Make Tips
4. Bao Fa. Horse lotus leaves can be bought in the south, which gives it a more traditional look when used to bundle rice dumplings. If you can't buy it, choose a slightly thicker cotton thread for better use. If you wrap rice dumplings correctly, you can only tie them with a rope around the waist. I remember that when I made rice dumplings for the first time the year before last, each one was tied with five flowers, but in the end, some of them were exposed. Last year, we made some progress and made some progress, but there were still people who slipped through the net. This year, I can't say I'm familiar with it easily, but I'm already very proficient. The standard small waist of each rice dumpling has been cooked in N pots, and not a single one has been missed. It can be seen that this does not require any technology, it is entirely a matter of proficiency. However, rice dumplings are not easy to wrap too tightly, and the rice will expand when cooked. Gotta make room. 5. Cooking method. There is nothing to say about cooking rice dumplings. Just take the rice dumplings after the water boils and cook them to death. Don't be afraid of cooking it, but you're afraid that it won't be cooked properly. For ordinary pots, cook for a while over high heat, and turn to medium heat for at least 1.5 hours. If it is Babao rice dumplings, it will take at least 2 hours, and 3 hours will also be fine. Moreover, during the entire cooking process, the water must completely cover the rice dumplings. If there is less water halfway, add enough hot water. After turning off the heat, don't rush to fish out the cooked rice dumplings. Continue to stew in hot water for 1-2 hours, so that the rice dumplings taste softer and more glutinous. 6. Save. After cooling the cooked rice dumplings, if they are eaten within 1-2 days, they can be stored in the refrigerator. If you can't finish it for a while, freeze it directly. Defreeze in advance the next time you eat, or heat it directly in a steamer. Also remember that glutinous rice is not easy to digest, so you can't eat too much rice dumplings, especially at night.