Raw materials of fresh meat dumplings: top quality Huarou, salt, sugar, touchou, Shaojiu, peanut oil, glutinous rice
Ingredients: sweet bean paste, glutinous rice, red bean, water, peanut oil
[fresh meat dumplings]
1. Pickling of pork: it’s better to marinate the pork with seasoning for one night and use it again the next day, which will be more delicious.
2. Glutinous rice does not need to be soaked. It can be used after being washed and drained. Glutinous rice dumplings need to be seasoned in advance, otherwise the cooked dumplings will be too light.
3. Seasoning of glutinous rice: add salt to the washed glutinous rice, mix it well, then add proper amount of peanut oil to mix it well, so that the fresh meat dumplings will be fragrant and smooth.
[bean paste rice dumpling] this is a kind of sweet rice dumpling popular with friends this year.
1. Pickling of glutinous rice: mix the washed glutinous rice with soap water and mix well (about the amount is not easy to say, maybe it is enough that the glutinous rice turns pale yellow after mixing)
2. After mixing with water, put the rice on for 5-10 minutes, let the glutinous rice fully absorb the water, then add oil and mix well, finally add the washed red beans and mix well.
[cooking rice dumplings]: it takes a lot of time to cook rice dumplings. It takes three hours to boil rice dumplings after the water is boiled. It should be specially reminded that the water for cooking rice dumplings must cover the surface of rice dumplings, otherwise the rice dumplings will be mixed. As for the problem of boiling rice dumplings under cold water, it seems that some people advocate both. I’m doing it in cold water. Zongzi in the process of cooking will continue to absorb water, if the water is less, you can add some boiling water in the middle.
Notice for making zongzi: when making zongzi, don’t press the glutinous rice too hard. You need to leave some space for the glutinous rice to absorb water and expand during the boiling process, but you need to tie the rope tightly, otherwise the zongzi will scatter and turn into a pot of porridge. When making bean paste dumplings, you should pay special attention not to press it too tightly, so that the glutinous rice stuffing can be put into the bean paste. The glutinous rice trapped in the bean paste will harden after boiling because it can’t absorb enough water, which will affect the taste.