【dragon Boat Festival·zongzi】four-corner Rice Dumpling Method--black Rice Abalone Dumpling

Name: 【dragon Boat Festival·zongzi】four-corner Rice Dumpling Method--black Rice Abalone Dumpling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 100g black rice; Some Dried abalone slices; Some Zongye

by Rain wood

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Dried abalone slices were bought by Grandpa Dou from the food exhibition some time ago. When you eat fresh abalone, it feels like fresh. This is the first time I have eaten this dried abalone. The preparation is like the usual grilled fish fillet, but the fine product still has a very sweet taste.
I made zongzi and glutinous rice ribs. I feel that zongzi and meat are also good. We don't often eat zongzi with meat filling in the north. What will happen if this dried abalone is added to rice dumplings? Let’s try it, haha~~ Finally, I found out that the rice dumplings are also very good to eat with the sauce~~"

Ingredients

【dragon Boat Festival·zongzi】four-corner Rice Dumpling Method--black Rice Abalone Dumpling

1. Add water to glutinous rice, and the water level is higher than two fingers of glutinous rice. Soak it 2-3 days in advance, change the water once or twice a day, and store it in a cool place. If it is hot, put it in the refrigerator.

【dragon Boat Festival·zongzi】four-corner Rice Dumpling Method--black Rice Abalone Dumpling recipe

2. The dried zong leaves are boiled in boiling water to remove dust and bacteria. Then, soak in cold water for later use.

3. The black rice is soaked 1 day in advance. Use dried abalone slices directly.

4. Pour out the water in the glutinous rice, add the black rice, and stir well.

5. The wide end of the zongye is folded inward, and one corner is folded upward for about 1 cm.

6. Hold it in your hand with the sharp corner facing down.

7. Put the rice filling and add a few slices of dried abalone.

8. The two sides of the higher leaves are folded toward the middle to form an inverted triangle.

9. The upper leaves are pressed together and folded down. Parallel to the bottom.

10. The extra leaves wrap the zongzi homeopathically.

11. After wrapping, wrap it with a rope and tie it up.

12. When cooking zongzi, soak the zongzi in water, boil it, turn to medium and low heat, about 1 hour. If there are too many rice dumplings, turn them up and down when they are half cooked.

Tips:
When wrapping zongzi, the tension should be moderate.

When cooking the zongzi, the water should be soaked in the zongzi, and it should not be placed too tightly, so that it is not easy to cook.

After the zongzi is cooked, let it cool and dip it in sugar or sauce for consumption.