The annual "Dragon Boat Festival" is coming, a traditional festival for China people. Every Dragon Boat Festival, I buy a few rice dumplings to eat, but I rarely make rice dumplings myself. The main reason is that it is troublesome and time-consuming to make!
In the past, when grandma was alive, the family made her own rice dumplings. When grandma was gone, she could only buy them every year. Every year, I buy rice dumplings to pay homage to my grandma first, and then everyone can share it.
Grandma's hands are very skillful and can make many kinds of rice dumplings. They are made quickly and well. There are various shapes and fillings. A big pot is cooked. After cooking, only a few are left at home, and most of them are given to neighbors. Neighbors all said that it is much better than what they buy outside.
Since there are activities on the Dragon Boat Festival, I also take this opportunity to share with you the things I learned to make rice dumplings with my grandma when I was a child. In fact, I only knew how to pack one, but it was unsatisfactory! At that time, I always liked to help grandma make rice dumplings. The rice dumplings were either not in good shape or very loose. At this time, grandma would often praise me for my progress and tear them apart before wrapping them. Hehe, I am clumsy and poor in packaging and I can't learn. However, grandma always took pains and patience to teach me. I didn't graduate when grandma passed away. This craft was lost in my family since then, and later I had to buy them and eat them!
You can usually use bamboo leaves or reed leaves to make rice dumplings. The wider ones are better, but it doesn't matter if it is narrower. You can use several pieces to make rice dumplings. Make them as big as you imagine, hehe! In fact, it's not good to wrap it too big. It takes several hours to cook and requires a large pot. I feel that the maximum is no more than two taels.
Today, I have prepared four types of rice dumplings fillings, so I will use the four-corner wrapping method that I am still a little familiar with to make a few to embarrass everyone, haha! The specific practices are as follows;
North and South Zongzi
By AshleeWolff
Recipe Recommendations
- glutinous rice 800 grams
- eucalyptus leaves 60 photos
- fresh mushrooms 60 grams
- candied dates 50 grams
- raisins 20 grams
- Qinghongsi 5 grams
- walnut kernel 20 grams
- melon seeds 15 grams
- adzuki bean appropriate amount
- mung bean appropriate amount
- tangerine peel 15 grams
- diced green onion 10 grams
- ginger 10 grams
- salt 2 grams
- sesame oil 10 grams
- yellow wine 10 grams
- chicken powder 2 grams
- white sugar appropriate amount
- salty and sweet
- cook
- several hours
- ordinary
Steps for North and South Zongzi
1
For pictures of some main raw materials, please refer to the above detailed ingredient list for ingredients.
2
Boil the tangerine peel in boiling water until soft, then add sugar and cook for five minutes. Take out the tangerine peel and marinate it in strong sugar water for 24 hours.
3
Stir the ham thoroughly with a little oil, then add chopped green onions and ginger and stir-fry until fragrant, then add mushrooms and stir-fry until done, and finally add salt, chicken powder and sesame oil to stir-fry well and remove from the pan.
4
Add appropriate amount of white sugar to the fruit ingredients and mix well.
5
Wash glutinous rice, red beans and mung beans thoroughly, soak in clear water for more than three hours, set aside.
6
Wash the willies and rice dumplings leaves and place them in a boiling water pot to boil for 3 minutes, then remove them and place them in a clear water basin to soak for later use.
7
Mix the fried ham and the marinated tangerine peel well.
8
To make rice dumplings, take two pieces of rice dumplings and spread them flat, fold them up at the bottom edge by 1 cm and smooth them flat, then fold them left and right to form a cone, and put a spoonful of glutinous rice inside.
9
Then add appropriate amount of fruit filling.
10
Cover it with a layer of glutinous rice. Use your thumb and index finger to gather the left and right sides and pinch tightly. Fold the remaining leaves on top to cover the glutinous rice and wrap the sides tightly.
11
Finally, use straw rope to tie it twice.
12
When wrapping large rice dumplings, you can lay a few more rice dumplings side by side. For example, if you wrap it for the first time, it is recommended to lay a maximum of three pieces. This way, you can be more confident. If the leaves are arranged too much and the operating skills are not good, rice will easily leak. You can also use the rice dumplings to extend their length by abutting one end of the narrow pointed leaves in the middle of the butt.
13
You can wrap rice dumplings weighing more than one pound in this method.
14
Wrap large rice dumplings and tie more strings.
15
Wrap the four fillings in turn according to the above method. It is best to use ropes to distinguish the rice dumplings with the four different fillings. The rice dumplings with the three ropes are the large rice dumplings, and the rice dumplings with the two ropes are the smaller rice dumplings. After wrapping, arrange the rice dumplings in the pot, inject cold water and boil over high heat. After boiling the water, change to medium heat for 2-3 hours. The rice will be more soft, glutinous and delicious if it is cooked for a long time. Generally, the small rice dumplings in the north can be boiled for 1.5-2 hours, medium rice dumplings of three to half a kilogram will be boiled for 2-3 hours. Cook large rice dumplings for 4-5 hours.
16
The rice dumplings are very soft and glutinous and delicious when eaten hot. It is recommended that the meat rice dumplings should not be eaten cold. No matter whether they are salty and sweet or not enough, you can also dip them in some of your favorite dipping ingredients, which will have more unique flavor.
17
If you wrap it properly, the filling will be very plump and delicious.North and South Zongzi Make Tips
Characteristics of the four rice dumplings: beautiful shape, optional salty and sweet, soft, glutinous and delicious, and unique taste. Warm tips: 1. The purchased zongzi leaves must be rinsed with clean water to clean the dust and sand, then boiled in boiling water for 3-5 minutes and then soaked in cold water before using them. On the one hand, they are hygienic, and on the other hand, the leaves have a certain degree of softness, easy to operate when wrapping. 2. If you make a lot of rice dumplings, you can use them when cooking. The method of pressing them down and pressing them up is better, that is, place the rice dumplings on the bottom of the pot on a bamboo grate, press heavy objects on the rice dumplings, and use medium heat. Cook slowly, so that you can cook them evenly, so that you don't have to flip the rice dumplings back and forth. 3. When making rice dumplings for the first time, it is best to make smaller ones, so that they are easy to cook and easy to operate when cooking. They can usually be cooked in an hour and a half. For the first time, it would be better to choose the ones with wider leaves. If you want to splice the big rice dumplings, you need to practice more. If you don't have professional craftsmanship, it's really difficult to wrap it well. If you make a pot of bamboo leaf braised rice, it will be a disaster. Hehe! 4. It is better to steam the secret tangerine peel. After steaming it with sugar, it is marinated. I cooked it to save trouble. These four simple family rice dumplings made by Da Chao Shao are ready. The craftsmanship of the rice dumplings is too poor. I never graduated under my grandma's professor. Hehe, they can only be used for friends to learn from!