11 Flavors of Rice Dumplings, Salty Rice Dumplings, Sweet Rice Dumplings-with Rice Dumplings
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1: Egg yolk ribs, sausage, scallops, mushroom dumplings
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Let the meat seller chop the ribs into small pieces. When you buy it, you can choose to have a little fat on it. Of course.. This is really not easy to buy. I went to buy the ribs and dumplings this time. I bought more than 100 pieces. Money. Why is it so much? I will choose the ribs when I buy them. I will choose the better ones to make dumplings. Other stews and stews. The cooking and cooking. You don’t need to be so harsh when you pack them! ...I want to give it away. Ahem!
3.
After the ribs are washed and controlled with dry water, put them in a large bowl. Put sugar, white pepper, salt, light soy sauce, soy sauce, white wine, a few slices of ginger. Stir well. Put them in the refrigerator for more than 4 hours. Overnight is best!
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Wash the dried mushrooms twice. Then put some salt in the water. And a little vinegar. Soak the mushrooms with this water. Dried mushrooms will not be delicious if they are not salty. Soak them in salt water. It will be delicious!
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Sprinkle the salted egg yolk with some white wine for later use. You can use raw salted duck eggs to crack open to get the egg yolk. You can also buy vacuum-packed salted egg yolks. Mine is vacuum-packed. I didn't buy it well this time.
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Clean the glutinous rice. After controlling the moisture, add salt, light soy sauce, dark soy sauce, white pepper, white wine and stir evenly.. Then squeeze the soaked mushrooms out of the moisture. Use scissors to cut into small pieces.. Stir well!
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Then cut the marinated ribs into small pieces of sausage (I used the sausage I made by myself. You can use your own sausage), salted egg yolk, washed scallops... all on the rice. I'm lazy. I don’t like the pots and pots everywhere.. Anyway, they need to be wrapped. Put them all together.. It’s really convenient! Of course. You can also not put together...
8.
Dumpling leaves. If you use dried zong leaves, just soak for half a day. Then wash one by one. It is best to wear gloves. Don't get scratched. Take a brush. Put it on the washing board of the sink. Brush the front and the back once. ! At this time, you can divide the size by the way. Put the large pieces aside. Put the smaller ones aside. Then wash them...If you are in a hurry, you can enlarge the zong leaves in the pot. Cook for some time... so that the soaking will be faster! Just clean the fresh zong leaves!
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Prepare a pair of scissors and a thread for tying the dumplings. The thread you have can use...
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There is also the pot you use to cook the zongzi. Put half a pot of water in it. Set aside. The zongzi must be soaked in water when it is wrapped. So, just use the pot for cooking the zongzi! After I packed some, I thought of taking one. So I took a picture..
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One side of the big head of the zongye. Use scissors to cut off a little stalk.. (I temporarily bought fresh zong leaves. I took pictures to replace the old zong leaves)
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Then on the big head side... in half the size of your palm. Fold the zong leaves toward the small head to form a bucket..
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It's like this in my hand...
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Then put a layer of glutinous rice.
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Put the ribs, egg yolk, sausage, and scallops in.
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Spread another layer of rice.
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Then cover the zong leaves.. squeeze tightly
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The extra. Fold it and hold it to one side.
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Then press the thread with one finger.. Wrap the other thread with zongzi.. If you like tight zongzi, you can tie it tighter. If you like it, don’t tie it too tight!
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Tie it and knot it...the zongzi is wrapped.
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After all the zongzi is wrapped, put it in the pressure cooker. The water should cover the zongzi.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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This is what the cooked rice dumpling looks like...!
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Two: Deluxe Edition Mixed Beans and Candied Date Rice Dumplings
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Put the round glutinous rice in a big pot. Put the ingredients on the top: Mine put: red beans, red peanuts, black beans, white lotus, sticky corn ballast, mung beans, white kidney beans, poached beans, heart-raising beans, panda beans . Soy beans. Chicken head rice. Barley! You can put whatever you want.
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Mix all the ingredients and wash them well... and control the moisture.
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Put dried candied dates.. Put one for each zongzi. You can also put it next to it. I want to make it convenient. Just throw the rice on it.
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Soak the chicken head rice for three hours in advance.
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The packaging method is the same as the first zongzi. The ingredients are to put a layer of glutinous rice first, and then put a candied date.
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Just wrap it up. After all the zongzi is wrapped, put it in a pressure cooker. Cover the zongzi with water! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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This is a familiar picture...
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3. Bean Paste Osmanthus Alkaline Rice Dumpling
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Wash the round glutinous rice with dry water. Then add the edible alkali. Stir evenly. The rice will turn yellow. Cover the lid and leave it for 20 minutes. During this time, you can stir 1-2 times...
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Divide the bean paste into the size you need. You can make the bean paste yourself. You don’t want to make it. You don’t want to put the bean paste..
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Then put the washed dried sweet-scented osmanthus in. Put a spoonful of cooking oil! Stir well...
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Wrap this zongzi. Put a little cooking oil in the zong leaf water. After it is cooked, it will not stick to the zong leaves and cannot be peeled off..
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The order of unwinding is. Put a little rice first..
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Then put the red bean paste next to the rice dumplings. Don't put it in the middle. Putting it in the middle will cause the glutinous rice on the sides to be undercooked. I'm really not sure. Just don't put the red bean paste. Sprinkle sugar when you eat it. It's also super delicious!
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Then put glutinous rice...wrap it up! This rice dumpling is different from other rice dumplings. Alkaline will help the rice dumplings become easy to be cooked. So when cooking this rice dumpling, after all the rice dumplings are wrapped, put it in a pressure cooker. The water should cover the rice dumplings.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 40-60 minutes. Depending on the size. It feels like it will be pressed well. You can turn off the heat. Take one out and open it for a taste. See if it is cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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This is cooked...
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Four: blood glutinous rice, dried vegetables, pork belly dumplings
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Blood glutinous rice. Soak for two hours. Then prunes dried vegetables (forgot to shoot). Clean. Then put in water to soak.. After soaking, you don’t need to pour out the water
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Pork belly with skin. Cut into pieces. Put sugar, white pepper, light soy sauce, soy sauce, salt, white wine, marinate for two hours or refrigerate overnight.
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Pour a little oil in the pan. Put the pork belly and fry it on two sides... (photographed at night. It's ugly. It's not like that in the real thing).. Really..!
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Squeeze the soaked dried plums and stir-fry them to get a fragrance.. Pour the juice of the marinated meat. Pour the water in the soaked dried plums a little bit. Bring to a boil.
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Turn to medium heat and collect the soup..
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Mix the blood glutinous rice and the round glutinous rice evenly. Wash well. Control the dry water. If you are afraid of lightness, add a little salt to the rice and stir evenly...
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The wrapping method is the same as above. The process of putting the ingredients is a layer of glutinous rice. Add a little dried plum. Add another piece of pork belly. Add a little dried plum..
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Then cover with a layer of glutinous rice. Just wrap it up. After all the zongzi is wrapped, put it in a pressure cooker. Cover the zongzi with water! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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This is a familiar picture...
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Five: dried bamboo shoots and cured duck leg dumplings
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After the dried bamboo shoots are soaked. Put them in a pot. Bring to a boil. Cook for 5 minutes and remove them. Cut them into small pieces with scissors!
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Put oil in the pot. Then put the dried bamboo shoots down and saute.
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Put a little sugar. Light soy sauce. Soy sauce. Salt. After frying the aroma. Pour a little water down. After the high heat is boiled, turn to medium heat to collect the juice..
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Chop the cured duck legs that have been soaked for half an hour..
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After the dried bamboo shoots have collected the dried juice, put the cured duck legs together. Let’s start wrapping!
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Wash the glutinous rice. Control dry water. Put a little light soy sauce. Soy sauce. Season with salt. Put a layer of glutinous rice. Add dried bamboo shoots. A piece of cured duck leg. A little dried bamboo shoots.
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Cover with a layer of glutinous rice.. Just wrap it up. After all the zongzi is wrapped, put it in a pressure cooker. Cover the zongzi with water! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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This is cooked...
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Six: Pork Floss Salted Egg Yolk Rice Dumpling
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Clean and dry glutinous rice
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The meat floss can be made by yourself. The raw salted egg yolk can be removed with a little white wine..
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Put a layer of glutinous rice first. Then put the pork floss. Then put the salted egg yolk and then put a layer of pork floss...
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Then cover with a layer of glutinous rice.. Just wrap it up. After all the zongzi is wrapped, put it in the pressure cooker. Cover the zongzi with water! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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This is cooked...
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Seven: Purple Sweet Potato Rice Dumpling
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Clean the glutinous rice. Control the moisture. Then prepare a bowl of lemonade. Just take a bowl of water. Squeeze some lemon juice in it. Then peel the purple sweet potato.
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After dicing, put it in lemonade and soak for a while to prevent discoloration!
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Then remove the diced purple sweet potato and stir evenly with the glutinous rice.
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The packing method is the same. This is directly loaded.. Just wrap it up. After all the dumplings are wrapped. In the pressure cooker. The water must cover the dumplings.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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Cooked picture:
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Eight: bacon edamame dumplings
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Wash the glutinous rice and control the moisture. Wash the edamame. Soak the bacon for half an hour and then dice...
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Pour a little oil in the pan. Put the diced bacon and fry until it becomes transparent, then put it in a bowl of glutinous rice. (Leave the oil in the pan)
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Put the edamame into the pot and stir fry. Add sugar, light soy sauce, white pepper, a little cooking wine, salt! Stir-fry until the moisture is dry.
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Pour edamame into a bowl of glutinous rice. Mix well with other ingredients..
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The packing method is the same. This is directly loaded.. Just wrap it up. After all the dumplings are wrapped. In the pressure cooker. The water must cover the dumplings.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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Cooked picture:
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Nine: Chestnut egg yolk dumplings
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Wash the pork belly with skin and cut into pieces. Put sugar, white wine, light soy sauce, soy sauce, white pepper, and marinate for more than two hours. It is best to refrigerate overnight!
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Sprinkle some white wine on the raw salted duck egg yolk. Set aside.. I got the egg yolk by knocking on the egg myself! You can also buy egg yolks in vacuum packaging!
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Chestnuts are peeled. I can’t buy fresh chestnuts now. I have frozen chestnut kernels from the supermarket..!
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Wash the glutinous rice and control it to dry. Add a little salt to it. Light soy sauce. Soy sauce. Stir well..
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The wrapping method is the same. The ingredients are first to spread a layer of glutinous rice. Then put the egg yolk, meat, chestnut...
84.
Then cover with a layer of glutinous rice.. Just wrap it up. After all the zongzi is wrapped, the water in the pressure cooker should cover the zongzi.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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Cooked picture:
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Ten: Braised beef brisket and quail egg dumplings
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The quail eggs are cooked. The shell is removed. The quick way to peel the quail eggs is to put the quail eggs in the safe box. Put some water in the fresh-keeping box. Cover the lid. Shake the safe box. The quail eggs are very easy to peel..
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Cut the sirloin into pieces. When buying the sirloin, it is better to buy it with a little fat.. Then put it in a pot of cold water. Turn on the fire. After it is boiled, cook for three minutes...Remove and rinse.
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Ginger slices, bay leaves, cinnamon, star anise, wash and set aside (personal habits)
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Put oil in the pot. Put a little rock sugar down. Heat on low heat until the rock sugar melts and changes color and creates small bubbles. Put the sirloin!
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After frying and coloring, add the ginger slices and aniseed and stir fry to get a fragrance...
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Then put a little sugar, white pepper, light soy sauce, two spoons of wine or beer. I use my own wine.. After fry the aroma. Add a small bowl of boiling water!
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Add quail eggs... and simmer over medium-low heat.
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After a few minutes, put the chopped onions in...
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Add salt when simmering until there is a little bit of soup. Stir evenly and turn off the heat.
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Take out the sirloin, quail egg, onion, aniseed and ginger slices from the pot. Then pour the remaining soup into the glutinous rice that has been washed and dried! Don’t leave too much soup. Just a little!
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The wrapping method is the same. The ingredients are first to spread a layer of glutinous rice. Then put the quail eggs and sirloin...
98.
Then cover with a layer of glutinous rice.. Just wrap it up. After all the zongzi is wrapped, the water in the pressure cooker should cover the zongzi.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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The cooked picture...
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Eleven: Glutinous yellow rice dumplings with mixed beans and candied dates
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Nuohuang millet is not ordinary millet. It is glutinous millet.. (I have posted this recipe separately before. I just made it this time. Let’s put it together)
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You can put in the beans and ingredients you want...
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Clean and mix well...
104.
Candied dates choose this kind of dried candied dates...
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Put a layer of rice first. Then put a candied date...
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Then cover with a layer of glutinous rice.. Just wrap it up. After all the zongzi is wrapped, the water in the pressure cooker should cover the zongzi.! Bring the fire to a boil. After the chirping, change the heat to medium and low heat for 60-90 minutes. Depending on the size. It feels fast to press. You can turn off the heat. Take one out and open it for a taste. See if it's cooked or not. If you still need to press it, you can press the bottom Flip the zongzi and the zongzi above to another position and continue pressing...!
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Cooked picture:
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This is a pot of cooked rice dumplings...
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What kind of taste do you like? ?
Tips:
Zongzi is the fastest to cook in a pressure cooker. The electric pressure cooker is not easy to use. If you cook it directly, it will take several hours to cook...!
The zongzi is wrapped and cooked. You can't finish it in 3 days. It is recommended to freeze. It can be stored for a long time. If you want to send it to someone, you can freeze it before sending it.
The taste is seasoned according to your own home. It is rather light and not salty. If it is weak, you can eat vegetables. Salty... this...
If you don’t know how to pack rice dumplings, you can put less material. Take your time to practice the bag. No matter how you pack it. Just don’t miss the rice!
