Various flavors of rice dumplings are dazzling among gourmets. Each approach has its own merits.
The "Tomato Sauce Zongzi" introduced by Glutton Le today uses "rice dumplings" as the main ingredient, adopts the method of pouring juice, and changes a way of eating. It is just "throwing bricks to attract jade" and is willing to introduce a variety of ways to eat and enrich our lives.
Zongzi with tomato sauce
By ZoeLehner
Recipe Recommendations
- wolfberry appropriate amount
- raisins appropriate amount
- lotus root starch 约5g
- tomato sauce 约20g
- rock sugar 约30g
- sweet and sour
- flavoring
- ten minutes
- ordinary
Steps for Zongzi with tomato sauce
1
Cooked rice dumplings, rose red vinegar, tomato sauce, rock sugar, medlar, lotus root starch.
2
Remove the skin from the rice dumplings.
3
Put it in a steamer and steam for about 10 minutes. Set aside.
4
Add rock sugar to the pan and bring to the boil. Boil the rock sugar to melt.
5
Add tomato sauce.
6
Add rose red vinegar.
7
Add wolfberry and cook over low heat for about 2 minutes.
8
Pour in diluted lotus root starch [properties of water starch] and wait until the sauce is gelatinized.
9
Pour the boiled ketchup evenly on the spare rice dumplings and garnish with a few raisins.