Rose Eight Treasure Rice Dumpling
1.
The dried zong leaves are scalded with boiling water to soften, and then washed and set aside;
2.
Peanuts and lotus seeds are soaked in advance and cooked for later use;
3.
, After washing the glutinous rice, add appropriate amount of water, and steam until it reaches the seventh or eighth maturity (not too much water, usually steamed rice is usually one knuckle of the water below the rice, and steaming the glutinous rice only needs 2/3 of the knuckle); As for the half-cooked rice, I just steamed the rice for about 18 minutes, and heated it with a cold water pot. After the fire, SAIC started to count.)
4.
Other ingredients: Wash the jujube, remove the pit and cut into small pieces; cut the longan meat into small pieces; blanch the walnuts with boiling water and break them into small pieces, and remove the inner skin appropriately; blanch raisins, medlar and melon seeds with boiling water;
5.
Add rose paste and 1 teaspoon of lard to the steamed glutinous rice while it is hot, and mix well;
6.
Then add all other ingredients;
7.
Mix well into eight treasures stuffing;
8.
Take a piece of zongye and roll it into a triangular tube; (use one for the big leaf, and two or three for the small leaf);
9.
Add an appropriate amount of eight treasures stuffing, and compact;
10.
Wrap the zong leaves on both sides and pinch out a corner;
11.
Press down the zong leaves on top and wrap the eight-treasure filling;
12.
Tie tightly with cotton rope;
13.
Cut off the extra zong leaves (do not cut it, wrap it outside and tie the zongzi together, it's ok);
14.
The wrapped zongzi has four corners; (not perfect, it doesn’t matter, we didn’t wrap zongzi for perfection)
15.
Put it in the steaming tray, put it in the pot after the high heat, steam for about 40 minutes.
16.
When the steaming is almost done, you can open the lid and put a few eggs to steam together. The eggs will also have a faint fragrance of rice dumplings.
Tips:
1. Use raw rice or cooked rice for making zongzi? According to my observations, most of the rice dumplings in the north are directly wrapped with soaked uncooked rice, while the rice dumplings in the south seem to be wrapped with cooked rice and ingredients, and there is not much difference in taste. Why do I use cooked rice? First, cooked rice is better for shaping, suitable for people who have poor skills in making zongzi, such as me; second, it is easier to control the heat when using cooked rice to make zongzi. Raw rice dumplings need to be cooked for a long time after they are wrapped, and heavy objects must be pressed to prevent them from falling apart during cooking. This is time-consuming and laborious and difficult to grasp. Third, cooked rice dumplings are easy to store. If the wrapped zongzi can't be eaten right away, it can be quickly frozen in the refrigerator and steamed when and when it is eaten, which is very convenient.
2. Should the wrapped zongzi be steamed or boiled? The raw rice dumplings must be boiled in water, slowly boiled on a low fire, and heavy objects must be placed on them, otherwise the rice dumplings will easily disperse; the cooked rice brown should be steamed, and the more steamed, the stickier the better.
3. Don't steam the raw glutinous rice that is too cooked or rotten. Too cooked and rotten glutinous rice is very sticky, and it is difficult to mix and pack stuffing. Steamed until it reaches eight maturity, just don't sandwich it.
4. The ingredients can be selected by yourself, as long as you like, everything is established. You can leave it without rose sauce, or put osmanthus sauce or whatever.
5. The jujube can be placed whole and has a great taste.
6. The filling itself is very fragrant and sweet. It is almost unnecessary to add sugar or honey when you eat it, but it is not an exaggeration to have some rose sauce for dipping.
