How to make black rice dumplings delicious?

How to make black rice dumplings delicious? Let's get to know each other.

The practice of black rice dumplings

1, black glutinous rice is not sticky enough, white glutinous rice should be added to increase the viscosity, and the addition amount is optional. The amount of white glutinous rice and black glutinous rice here is about 1: 1. Wash black glutinous rice and soak for 4 hours.

2. Wash and soak white glutinous rice for 4 hours, and mix with black glutinous rice for later use.

3. Take 3-4 processed zongzi leaves, roll them into a funnel shape, put glutinous rice on them until they are flush with the edge of the funnel, and wrap them into zongzi.

4. Put the zongzi into a boiling pot, add enough cold water, bring to a boil, and turn the heat down 1.5 hours. Don't take out zongzi after turning off the fire. Might as well continue to stew 1 for 2 hours.

Method for wrapping black rice zongzi

1. Take three zongzi leaves, stack them up and down, and roll them into a funnel shape from the root of the zongzi leaves.

2. Fill the funnel with raw materials to be wrapped and flatten it with a spoon.

3. Turn the extra leaves over and cover them on the glutinous rice, and press them tightly.

4. Press down the thumb and middle finger of the left hand respectively, wrap both sides of the funnel, and round the front end with the right hand;

5. Wrap the leaves with overlapping front ends to the back. Press the top of the funnel with your left thumb.

6, and then around the front, tighten.

7. Hold one end of the cotton thread with your left hand and fix it, and wrap the other end around the zongzi several times and tie it tightly.

8. Cut off the last redundant leaves of the zongzi and the zongzi will be wrapped.

A complete collection of black rice zongzi practices

(1) jiaozi with black rice and red beans

Ingredients: black rice, glutinous rice and cooked red beans.

Accessories: Zongzi leaves and Ma Lian.

Steps:

1, black rice and glutinous rice were soaked for one night respectively.

2. Boil the leaves and Ma Lian for five minutes, then take them out and wash them.

3, the leaves are made into funnels, first put some black rice, then put glutinous rice, and finally put red beans.

4, wrapped, tied with Ma Lian; Boil for an hour and stew for an hour.

(2) Black rice and peanut dumplings

1. Wash and soak the black rice for 12 hours.

2. Wash the glutinous rice and soak for 12 hours.

3. Wash the red dates and soak them for 30 minutes.

4. Brush the leaves clean, steam them for 20 minutes, and then soak them until they are soft.

5. Put peanuts, glutinous rice and black rice together and mix well. Red dates control dry water.

6. bag preparation: take a complete zongzi leaf and fold it as shown in the figure. Add glutinous rice, rock sugar and red dates.

7. Cover another layer of rice, keep the two ends of the leaves overlapping, and cover it on the glutinous rice in turn, and be sure to compact it. This is the key step to adjust the shape of zongzi and ensure that it does not leak rice.

8. Finally, adjust the ends of the leaves. The extra part can be cut off and tied tightly with cotton thread.

9, pot of hot water, water must not pass jiaozi! After the pot is boiled, keep the medium heat 1 hour, and then turn to low heat 1 hour.

10, the cooked zongzi is very hot, so you'd better take it out to dry before eating. Peel one while it is hot.

(3) black rice and glutinous rice dumplings

1, white glutinous rice is soaked in water for four hours, black rice is soaked in water for six hours, peanuts are boiled once, the red water is removed, pork is cut into pieces with soy sauce, salted with salt and seasoning, mushrooms are soaked in water and shredded, and the leaves are washed and cooked.

2. Add seasoning, salt, vegetable oil and peanuts to black and white glutinous rice and mix well. Remember to taste salty.

3. Hang an S hook on the back of the chair, and hang cotton thread on the hook, so you can make great efforts when you tie zongzi.

4. Put the wrapped jiaozi into a pressure cooker, put a steamer in the cooker and steam for half an hour.

5. Steamed dumplings are tough, elastic and slightly spicy, so jiaozi is spicy and salty.

6. Peel off the zongzi and you can see the stuffing inside, such as pork, mushrooms, peanuts and, of course, black rice.

Extension: the benefits of eating black rice dumplings

Black rice contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients, and is rich in nutrition; Black rice has many physiological functions, such as scavenging free radicals, improving iron deficiency anemia, anti-stress reaction, immune regulation and so on. Flavonoids in black rice can maintain the normal osmotic pressure of blood vessels, reduce the fragility of blood vessels, prevent the rupture of blood vessels and stop bleeding; Black rice has antibacterial, blood pressure lowering and cancer cell growth inhibiting effects; Black rice can also improve myocardial nutrition and reduce myocardial oxygen consumption.

Today's sharing is over. I hope I can help you.