I don't like making rice dumplings, trouble...
But I love eating. I especially like to eat my own red bean paste. The ones made according to your own taste are naturally better than the ones sold outside.
Warm up first, pack a few red beans, and make meat in two days. Eat comfortably.
In fact, my favorite is still Qingshui rice dumplings, so I don't have much stuffing today.
Just wrap more of what you like with more fillings, and let's watch the fun together.
Meat rice dumplings are made with calf neck meat, stewed first and then wrapped with mushrooms.
Glutinous rice is also soaked in marinade, and such rice dumplings are especially fragrant.
Eat it as food, eat a lot...
Traditional red bean paste rice dumplings
By JosePfeffer
Recipe Recommendations
- red bean appropriate amount
- mushrooms appropriate amount
- glutinous rice appropriate amount
- white sugar appropriate amount
- brown sugar appropriate amount
- soy sauce appropriate amount
Steps for Traditional red bean paste rice dumplings
1
Soak the red beans overnight. If you want to dry brown leaves, soak them overnight. The glutinous rice has been soaked for 24 hours.
2
Put the red beans into a pressure cooker, two palm-thick water, and press for 30 minutes. The guarantee is rotten. For those with energy, sieve and peel the skin. I won't have to-sift through the water and directly use a blender to make mud.
3
Add appropriate amount of lard to the pan. Today, I have 400 grams of dried red beans and used a large spoonful of lard. Heat slightly, then add red bean paste, alternating white sugar and brown sugar. How much to add depends entirely on personal preference. Finally, add a spoonful of osmanthus sugar to ensure a better taste.
4
Wash the beef, place it in cold water, and boil it until it floats in the foam. Marinate according to personal taste. Soak in marinade overnight. Cut it into dice the next day. Soak glutinous rice for making meat dumplings with water and marinade overnight. The mushrooms are also soaked in advance.
5
Dice the mushrooms, stir the chopped beef and mushrooms with Shaoxing wine, soy sauce, salt, and pepper well. You can give more wine. Then stir well with the soaked glutinous rice to form a filling.
6
According to my personal preference, I use a leaf and wrap it small. Naturally, meat dumplings should be wrapped large. Take three brown leaves, stack them top and bottom. Fold the lowermost sheet with a small edge and roll it into a cone.
7
Put the filling into the leaves, hold a spoon and press it tightly again.
8
In fact, I can't make rice dumplings myself. It's very good. It's still selling hard outside, I don't know how I can do it--. Let's talk about the principle. Fold the front edge back first. Then fold the back edge forward. The right edge depends on the situation, fold it up or down. The left is the last side. Fold it up or down depending on the situation. There are more, just fold it along. The key is to wrap it tightly. Finally wrap it with thread and tie it tightly.Traditional red bean paste rice dumplings Make Tips
You can choose the meat according to your preferences and stewed it to your own taste. Eating is to have fun. There are no specific rules. I posted it just to share with you how our family eats this year.