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Changing the Colors of Zongzi: Salt Zongzi Burning Wheat

Sun Yat-sen made the bacon dumplings into roasted wheat with strong taste. While retaining the fragrance of dumplings, it also made the glutinous rice more fragrant and soft with the backing of mushrooms and sea rice. Public Weekmail: Sauce

Food Material List

  • 1 Fresh meat dumplings 2
  • 2 Dried mushrooms Appropriate amount
  • 3 Sea rice Appropriate amount
  • 4 Wonton Skin Appropriate amount
  • 5 Ginger powder Appropriate amount

Operational steps

  • 1 Raw materials: foamed dried mushroom, sea rice, fresh meat dumplings, baked skin.
    Changing the Colors
  • 2 Dry mushrooms should be foamed one night ahead of schedule, and fresh mushrooms should not be used. The fragrance of dried mushrooms is much worse than that of fresh mushrooms.
    Changing the Colors
  • 3 Rinse the rice with running water and drain it for later use.
    Changing the Colors
  • 4 Cut Lentinus edodes into small grains, cut ginger into small pieces, and filter impurities with Lentinus edodes water.
    Changing the Colors
  • 5 When the material is ready, steamed zongzi in a steaming pot. This time I chose zongzi with salted eggs and fresh meat.
    Changing the Colors
  • 6 Add a little oil to the frying pan and saute the ginger powder.
    Changing the Colors
  • 7 Put the rice into the sea. Be careful not to stir-fry the rice.
    Changing the Colors
  • 8 Stir-fry the mushroom seeds until fragrant.
    Changing the Colors
  • 9 Add a small amount of rice wine to cook, a little old extract color, a little sugar to extract fresh, and then boil mushroom water to collect juice. (Haimi itself has salty taste, so do not put salt and raw pumping) (Haimi can also be foamed one night in advance after washing, so that Haimi will not be very salty, you can add appropriate amount of raw pumping or salt.)
    Changing the Colors
  • 10 Turn off the hot pot when the juice is completely collected and the surface of mushrooms and rice is still very wet.
    Changing the Colors
  • 11 After fried with mushroom and shrimp, the steamed dumplings are almost the same.
    Changing the Colors
  • 12 Pull the zongzi away while its hot. Zongzi will stick together after cooling, and it is not easy to disperse. (Dont squeeze and stir the rice dumplings vigorously, as the rice will crumble and affect the taste.)
    Changing the Colors
  • 13 Mix the scattered zongzi with fried mushroom seafood evenly. (I didnt break the salted yolk completely, so it tasted better and tasted surprising.)
    Changing the Colors
  • 14 Pinch the edges of the burnt leather thin with your fingers. This will make the shape and taste of roasted wheat better.
    Changing the Colors
  • 15 Knead the edge of the barbecue leather is like this~
    Changing the Colors
  • 16 Put the barbecued leather in the palm of your hand, and place the stuffing on the barbecued leather.
    Changing the Colors
  • 17 Slowly tighten the barley peel with the tigers mouth in one hand, and tidy the filling with chopsticks in the other hand, so that the filling can be more properly attached to the barley.
    Changing the Colors
  • 18 The wrapped baked wheat is roughly cylindrical and can stand up.
    Changing the Colors
  • 19 Wash, dry and prune the leaves of zongzi wrapped in zongzi into small pieces. Put the cooked wheat on the rice dumplings and prepare to steamed in a pot. (It can also be steamed directly on the steaming cage cloth or on the bottom of the dish with thin oil and then steamed on the dish.)
    Changing the Colors
  • 20 Because the fillings are all ripe, as long as the skin can be steamed through. The steaming pot can be boiled and steamed for about five minutes.
    Changing the Colors
  • 21 The aroma of sea rice and mushroom becomes more intense, salty and full of aftertaste with the foil of Zongye. The glutinous rice dumplings, which are full of flavor and sticky, become refreshing and easy to digest in the mouth under the protection of clear burning and selling skin. Thats delicious. It makes you laugh.
    Changing the Colors

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