Jiangmi Bean Paste Dumplings
1.
Ingredients: 1 catty of glutinous rice, appropriate amount of zong leaves, appropriate amount of alpine grass, 6 taels of red beans, 90 grams of sugar, about 10-12 zongzi.
Nuomi is also called Jiangmi. Many people say that they should choose round-head glutinous rice, as shown in the picture. Nowadays, most businesses only sell round-head glutinous rice during the rice dumpling season.
2.
The glutinous rice is soaked in water. There are different opinions about the soaking time of the glutinous rice. Some say that it is one night in advance, some say that the longer the soaking, the better, and some say that you should not soak for too long. I soaked for about four hours and practiced it. There is no problem with zongzi.
3.
The soaked rice fully absorbs water.
4.
During the period of soaking glutinous rice, you can make the following preparations. Cut off the roots of the zong leaves, which is easier to operate. Then soak the zong leaves.
5.
The zong leaves will become soft after soaking, but the dried zong leaves are generally harder, so the soaking is not enough, you need to cook it. Be sure to cook until it can be easily bent, and the rice dumplings will not be easy to expose. The zong leaves are slowly soaked in, and all of them are not boiled in water for a while.
6.
Also boil the Malian grass rope to turn it into a soft state. After boiled, the rice dumplings and the Malian grass are soaked in water for later use.
7.
Make red bean paste during the period of soaking glutinous rice: wash the red beans and soak for half an hour.
8.
Add appropriate amount of water to the pressure cooker, put the red beans in the pressure cooker, the water should cover the red beans, press for about 30 minutes, and cook the beans until they are all soft and rotten.
9.
Put it in a food processor and beaten it into bean paste.
10.
Then, put a little oil in the pot, put the bean paste in the pot and stir fry.
11.
Add sugar and continue to stir fry to remove the moisture. This process is called "paste bean paste". As the moisture is gradually reduced, the bean paste filling will become thicker and thicker. Stir fry on low heat, don't confuse the bottom.
12.
In the end, the state of the red bean paste is that it can form a dough with a pinch, and it can be dry.
13.
Packing zongzi: Two zongzi leaves are wrapped with one zongzi, and the front of the zong leaves must be wrapped inside. As shown in the figure, the side where the veins of the zong leaves are sunken is the front. This is a better package, and it is not easy to crack.
14.
I wrapped the four-corner rice dumplings. First, I rolled an awl type. As shown in the figure, the awl type is about one-third away from the root of the zongye. It is easier to operate. It is necessary to roll and hold it tightly.
15.
Put a little glutinous rice at the bottom, and the tip needs to be rolled tightly so that the rice is not exposed.
16.
Then add a piece of red bean paste.
17.
Fill the top with glutinous rice and smooth it slightly. My experience is that the glutinous rice should not be too full. It should be a little bit away from the top edge, and the distance should be a little larger so that it can be wrapped. It is easier for novices.
18.
Four-corner zongzi means that zongzi has four corners, three corners on the top, plus the corner below, it is four corners. If there are three corners on this side, you need to use the right hand and the thumb and index finger to make a gesture as shown in the figure, and fix it. Zongzi.
19.
Fold the two edges in to form a corner.At this time, the right hand should still be fixed in the same position, and the left hand should press the two edges to fix it.
20.
With the other hand, pinch the zong leaves on the top to cover them, and at the same time fix the shape with the right hand. After the zong leaves are covered, they wrap the entire zongzi.
21.
After wrapping, arrange the zong leaves and pinch the zongzi to avoid looseness.
22.
Tie the rice dumplings with the horse lily grass and tie the knots.
23.
The wrapped zongzi to be cooked should be soaked in cold water.
24.
The water used to cook the zongzi should be less than that of the zongzi, and there should be a distance between the zongzi.After the pressure cooker is boiled, it will cook for about 30 minutes.
25.
Regarding the problem of zongzi when it is out of the pot, you can use cold water. When eating, the zongzi does not stick to the leaves and is easy to wrap. You can sprinkle some white sugar and eat it together~~
