Time flies, time flies, and rice dumplings are fragrant again. In a few days, it will be the Dragon Boat Festival. There are more and more people selling rice dumplings on the street. There are thousands of varieties in supermarkets, and colorful rice dumplings are also filled with cabinets. Walking through the street, you can smell the fragrance of rice dumplings floating from afar. Somehow, I suddenly think of my mother in my hometown. It seems to smell the smell of my childhood mother's handmade assorted fragrant rice dumplings. The scenes of childhood festivals are also in front of me, eating rice dumplings, racing dragon boats...
I couldn't wait to taste Mom-flavored assorted fragrant rice dumplings, so I decided to do it myself and show off the craftsmanship that my mother taught me. Hehe ~ Next, I'll introduce you to a Mom-flavored assorted fragrant rice dumplings.
Assorted fragrant rice dumplings
By HazelRohan
Recipe Recommendations
- glutinous rice 800g
- lotus seed 400g
- mung bean 400g
- mushrooms 200g
- salted duck eggs 500g
- pork belly 600g
- shrimp 300g
- garlic 100g
- oil 60g
- refined salt 60g
- chicken essence 50g
- fish sauce 50g
- pepper 60g
- sand tea powder 50g
- sweetening
- cook
- several hours
- ordinary
Steps for Assorted fragrant rice dumplings
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Wash the dried rice dumplings leaves and dried rice dumplings ropes and cook them in hot water for 3 minutes.
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Mung beans are soaked in advance at night, cut garlic in half, cut mushrooms into diced, take out duck egg yolk and cut in half.
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Cut the pork belly into slices, add appropriate amount of fish sauce, pepper powder, and sand tea powder, mix well and marinate for 10 minutes, set aside (no sand tea powder can be used instead of seasoning).
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Pour the oil into the pan and heat it up. Add the garlic cloves and stir-fry until fragrant. Add the mushrooms and stir-fry until fragrant. Add the glutinous rice, mung bean, lotus seeds, and shrimp meat and stir well. Add appropriate amount of refined salt, fish sauce, pepper powder, sand tea powder, and chicken essence and stir well. Serve and let it cool for later use.
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After cooling, you can prepare to make rice dumplings;(1) Stack the two rice dumplings leaves and fold them into a funnel shape;
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(2) Add a small amount of assorted glutinous rice, then add cured meat and salted duck egg yolk;
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(3) Cover with a layer of assorted glutinous rice, wrap the rice dumplings tightly, and tie the rice dumplings tightly with rice dumplings rope.
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When cooking rice dumplings, the rice dumplings must be boiled with water before falling on them. The water must be soaked in the rice dumplings. After they are rolled again, cook over medium heat for half an hour. Do not add raw water during the cooking rice dumplings.
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Mum-flavored assorted fragrant rice dumplings: The rice dumplings are fragrant and fragrant, oily but not greasy when entering the mouth, waxy but not sticky, moderately salty, tender and delicious. Isn't it very tempting?
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-Assorted fragrant rice dumplings Make Tips
Nutritional Value: Lotus seeds are mild and neutral in nature, mung beans are cooling, and glutinous rice is warming. The three ingredients neutralize each other when combined, offering nutrition that will not upset the stomach.
Helpful Tips:
1. When wrapping the Zongzi, press the mixed glutinous rice firmly. This ensures the cooked Zongzi tastes delicious and won't be soft and mushy like the waterlogged ones sold in stores.
2. Check the wrapped Zongzi to make sure there are no holes or leaking rice, and tie the strings tightly to prevent them from coming loose while boiling.
3. When buying Zongzi, do not be tempted by bright green colors. Natural bamboo leaves are yellowish and dull. While they may not look as good, they are more natural and safe. On the market, any bright green bamboo leaves are basically dyed using industrial chemical raw materials such as copper sulfate, copper chloride, and industrial alkali. Consuming Zongzi wrapped in such leaves poses a significant safety hazard to your health.