[dragon Boat Festival·zongzi Chapter] Eight Treasure Rice Dumplings 2——eight Treasure Quail Egg Meat Dumplings

[dragon Boat Festival·zongzi Chapter] Eight Treasure Rice Dumplings 2——eight Treasure Quail Egg Meat Dumplings

1. Eight treasures: glutinous rice, lotus seeds, mung beans, shiitake mushrooms, quail eggs, pork belly, garlic cloves, shrimps.

2. Seasoning: edible oil, salt, fish sauce, pepper, tea powder, fermented bean curd juice.

3. Tips for washing zong leaves: When washing zong leaves, use a quick-clean cloth to scrub from the tip of the zong leaves to the tip and tail of the zong leaves. The friction is small, so that the washing can be closer to the zong leaves, and the washing is cleaner; If you wash up from the tip and tail of the zongye, the friction will be great and it is not easy to wash.

4. Put the washed zong leaves and zong ropes in boiling water and soak for about 3 minutes, so that the soaked dried zong leaves are better wrapped, and the soaked zong leaves are more flexible and not easy to break when tied.

5. Put the quail eggs in the pot with cold water, cover the pot and boil on high heat, then turn off the heat, don't take it out, let it simmer for 2 minutes.

6. The boiled quail eggs can be peeled off by washing them in cold water until they are not very hot. Using the principle of thermal expansion and contraction, quail eggs washed with cold water are easier to peel off.

7. Put the washed pork belly slices into a bowl, add appropriate amount of pepper, tea powder, fermented bean curd juice, mix well and marinate.

8. The garlic cloves are popped and the skin is washed, and cut in half for later use.

9. Wash the flower mushrooms/shiitake mushrooms and cut into small pieces for later use.

10. Pour oil into the pan to heat, add garlic cloves and sauté until fragrant.

11. Then add shiitake mushrooms and stir fry until fragrant, add in an appropriate amount of salt and stir well.

12. Then pour in the washed and drained shrimp and stir-fry well.

13. Pour the glutinous rice, mung beans, and lotus seeds and stir well.

14. Stir in appropriate amount of pepper, tea powder, and refined salt.

15. Stir in appropriate amount of fish sauce over low heat.

16. Everything is ready, only Dongfeng owes it. Prepare everything, put it on the table, and start making zongzi.

17. Everything is ready, only Dongfeng owes it. Prepare everything, put it on the table, and start making zongzi.

18. Then stack the two zong leaves and fold them into a funnel shape.

19. The first step is to add a small amount of Babao glutinous rice.

20. The second step is to add the marinated meat slices.

21. In the third step, add an appropriate amount of Babao glutinous rice.

22. The fourth step is to put in the quail eggs.

23. Finally, put in an appropriate amount of eight-treasure glutinous rice. In this step, use a spoon to compress the eight-treasure glutinous rice in the zongzi.

24. Then pinch both sides as shown in the picture.

25. Wrap the upper zong leaves around the zongzi, as shown in the picture.

26. Then twist the zongye on the side to the left/right, as shown in the picture.

27. Finally, tie the zongzi tightly with a zongzi rope. Note: it must be tied tightly, otherwise water will easily enter and the rope will fall off during the cooking process.

28. Boil water in the pressure cooker first.

29. Then put in the wrapped rice dumplings, the water must not pass the rice dumplings. (Be sure to put it in boiling water to make it more delicious)

30. Cover the pressure cooker lid and pressure valve, cook on high heat, change to low heat and cook for about 20 minutes after hearing the sound of peeing, turn off the heat, and remove the pan after the gas inside has dispersed.

31. Take out the cooked zongzi and open the zong leaves, you can taste this fragrant and delicious, greasy but not greasy in the mouth, sticky and sticky. Haha~ Have you found any pearls hidden in the rice dumplings?

32. Chef Jing is about to start pulling out the pearls, haha~ everyone is welcome to taste it and wish you all a happy Dragon Boat Festival!

Tips:

[Nutrition value]: lotus seeds are clear and calm in nature, mung beans are cool in nature, glutinous rice is warm in nature, and the three are neutralized together. After eating, they will be nutritious and will not cause gastrointestinal problems.



[Warm tips from Jingchu]:



1. The assorted glutinous rice should be pressed tightly during the process of making zongzi, so that the cooked zongzi will be delicious. It will not be as soft as the zongzi sold outside, as soft as soaked in water;



2. Check the wrapped rice dumplings. There should be no holes or leakage of rice. The rope should be tied tightly to avoid loosening during cooking;



3. When buying zongzi, don’t be greedy for the bright green and beautiful colors. The original color of zongzi leaves are yellow and dark. Although they are not beautiful, they are more natural and safe. All green-colored zong leaves on the market are basically made by adding industrial chemical raw materials such as copper sulfate, copper chloride, industrial alkali, and so on. Eating such brown leaf-packaged zongzi products will cause great safety hazards to health. .



4. Fish sauce and sand tea powder are a bit salty, so pay attention to the appropriate amount when adding refined salt. Furthermore, Shacha powder is not Shacha sauce.



5. Friends who like heavy taste can dip the quail eggs in the juice of marinated pork belly.



6. Soak mung beans 2-3 hours in advance, and then drain; glutinous rice does not need to be soaked, as long as it is cleaned and drained.