Chinese Food
Sweet rice dumplings with sorghum
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I like dumplings made by my mother when I was a child. There were very few glutinous rice in the north at that time. Most of them were yellow rice dumplings. Occasionally, there were red sticky sorghum rice dumplings. Of course, they were very few. They can only be eaten at festivals. So I was most impressed. I still remember that every year, my mother would wash and dry the rice dumplings and put them away for the next year. My mother is a model of my life. This year's dumplings are made of sorghum rice. Sweet. Rice is planted by hard-working brother himself. Although the grain harvested is not much, it's pure green organic rice. I haven't been willing to eat it all the time. I keep the dumplings made by Dragon Boat Festival. They are sticky and have a bit of crispy taste. They taste like very tender sticky corn. They are sweet and have the feeling of pulp coming out. It's for friends to taste. Everyone agrees that this zongzi is delicious. -
Cooking ingredients
Cooking Steps
Step1:Prepare sticky sorghum rice. Soak it in cold water one day in advance. Change water every 3 hours or so.
Step2:Soak the kidney beans in advance and cook until they are 7 minutes ripe. Set aside.
Step3:The red dates should be washed and prepared. The red dates should not be soaked.
Step4:Peel and dice the mango.
Step5:Take part of the rice that has been soaked and mix it with kidney beans. You can make zongzi directly.
Step6:Soak the bought zongzi leaves and Marilyn in water for 1 hour. Brush both sides of zongzi leaves with a brush. After soaking, they can be used directly. Put Marilyn in a pressure cooker and cook for 20 minutes. Then rinse with cold water.
Step7:Making zongzi. Here comes the key step. It needs to be taken seriously. Take a piece of zongzi leaf and fold it into a funnel shape. If you want to make the zongzi bigger, you can use two pieces of zongzi leaves to stagger and fold them into a funnel shape. Put some rice under the bottom, mango in the middle and sorghum rice on the top.
Step8:First, don't fill the rice and stuffing too full. Second, wrap them tightly and wrap them with Marilyn for 2 times. Then turn the two ends of Marilyn together for several times (about 34 times). Hold them with your fingers.
Step9:At last, press one end of the tail of the lotus on the bottom. One end of the root is vertically wrapped around the zongzi for half a circle. At the back of the winding position of the two ends of the lotus, wear it from top to bottom. Lift it up and see if it's very tight. Then the zongzi is wrapped. When eating, just pull out the wearing lotus and open it. It's very convenient.
Step10:I like to cook zongzi in a pressure cooker. I like to cook zongzi in a braise without pressure cooker. It takes a little longer. Need to remind is to cook zongzi. The most important thing is to install the pot. The corners must be tightly connected to prevent rice from leaking into porridge as the water turns up and down. After coding, press a large basin of water on the drawer. Usually, the fire is half an hour after boiling. The fire is one hour or more. It depends on the size of zongzi. The zongzi cooked in this way is not always very tight.
Step11:Cooked zongzi. Zongzi that can't be eaten can be soaked in cold water. Change the water twice a day. There's something wrong with the temperature in the north for a week.
Step12:Open the zongzi. See if Taobao is especially compact. There are many people to send out after leaving the pot. I don't find mango stuffing. I think it's all for people.
Cooking tips:1. The leaves of zongzi must be brushed. In this way, the zongzi can be opened smoothly and the color is clean. Otherwise, the floating color of the surface layer will dip on the zongzi. There is no appetite when you look at it; 2. When you cook zongzi, it must be tightly packed to prevent rice leakage from turning up and down. I am used to sitting on the drawer and pressing a large basin of water. The zongzi boiled out is very tight. If it is very full, it cannot sit on the water, it must be tightly packed. There are skills in making delicious dishes.
