[What is transparent zongzi made of]__ 子 _transparency method_how to make
Transparent zongzi is a very novel type of zongzi, which is also sought after by everyone. In fact, it is to replace the zongzi skin with some color when making it, or choose round glutinous rice inside, so that the glutinous rice becomes more and more cooked after cooking.The more detailed and crystal clear it is, the overall approach is the same, but the raw materials used are different, and the materials used by this kind of rice dumplings will generally increase.
Hainan five-colored clams cooking method: 1.
First fry the glutinous master with lard or peanut oil until it smells fragrant, then take them out and put them in five boxes.
A box of wild plant leaf liquid is used to dye one color, which is dyed red, yellow, blue, black, and white.
Add marinated game, such as wild pork, yellow meat, venison, or poultry.
Wrap it with leaves or banana leaves, one for each color of glutinous rice, and tap it with a twine.
The official submission of the child, the size is arbitrary.
When cooking rice dumplings, the water must be submerged in the rice dumplings. If you cook in multiple pots, the five colors of rice dumplings must be in each pot, which means that it is auspicious.
After cooking for about two hours, the rice dumplings are ready to eat when they give off a strong aroma.
Yuxiang lotus leaf lotus root ingredients: 1 cup of sambo rice, 1/2 cup of glutinous rice, 80 grams of fish, 20 grams of dried radish, 2 shiitake mushrooms, 5 grams of shrimp, 3 slices of ginger.
Seasoning: 2 tablespoons of soy sauce, 1 tablespoon of rice wine.
Cooking methods: 1.
Mix the washed sambo rice and glutinous rice, add 1/2 cup of water, and steam in a rice cooker (non-electronic pot, add 1/2 of water to the outer pot); soak water in lotus leaves for later use.
The fish is washed and sliced; the dried radish is washed and drained; the shiitake mushrooms are soaked in water until soft; the shrimps are washed and set aside.
Heat the pan, stir-fry the shrimp with the oil, add the mushrooms and stir-fry.
Heat the pan. Add the oil to fry the ginger slices. Add the fish fillets and seasonings and simmer for 100 minutes on low heat.
Take a small steamer and cover it with lotus leaves, add the cooked sambo glutinous rice, then add the ingredients (3) and (4), add the sambo glutinous rice, wrap the lotus leaves, and steam the rice cooker (Add 1/2 cup of water to the outer pot).
Ingredients for Babao Zongzi: 500 grams of reed leaves, 1000 grams of glutinous rice, 50 grams of jujube, 50 grams of barley kernels, 50 grams of red beans, 50 grams of green beans, 75 grams of kumquats and 50 grams of green plums.
Cooking methods: 1.
The reed leaves are simmered with boiling water for cooling, and the glutinous rice is washed with cold water for 24 hours and then used.
Soak the jujube, barley, red beans, mung beans in water; cut kumquats and green plums into granules.
Glutinous rice and processed ingredients are mixed and wrapped in reed leaves and boiled for 2 hours before serving.
Fresh fruit dumpling ingredients: red dates or chestnuts, white glutinous rice Cooking method: 1.
First cut the red dates or chestnuts into grains and soak the white glutinous rice in cold water for three or four hours.
Then, according to the order of one layer of rice and one layer of filling, a total of three layers of rice and three layers of filling are wrapped, and finally these materials are wrapped with reed leaves and cooked.