Chinese Food

All Dishes

11 flavors of rice dumplings. Salted rice dumplings. Sweet dumplings - with rice dumplings wrapping method

The 11 flavors of zongzi are: 1: egg yolk, pork ribs, sausage, dried scallops, mushroom dumplings. Two: Deluxe version of mixed bean and date dumplings. Three: bean paste osmanthus alkali water dumplings. Four: blood glutinous rice, dried plums, vegetables, pork belly dumplings. Five: dried bamboo shoots and duck leg dumplings. Six: meat floss salted egg yolk dumplings. Seven: purple sweet potato dumplings. Eight: bacon edamame dumplings. Nine: chestnut egg yolk big meat dumplings. Ten: Braised beef brisket quail egg dumplings. Eleven: glutinous millet mixed beans and dates. I came up with a lot of it myself. It tastes good! The zongzi glutinous rice I wrap is not soaked. It is round glutinous rice. No need to grow glutinous rice. Love that kind of firmness. Q bomb. Rice dumplings with texture. If you like to eat the kind of zongzi that basically fall apart when you open it. You can soak glutinous rice for more than 4 hours... Or stay overnight!

Ingredients

1:Eggyolkporkribs,sausages,driedscallops,mushroomdumplings

roundglutinousrice 1000 g

porkribs 500 g

rawsaltedeggyolk appropriateamount

sausage 2 pieces

driedscallops appropriateamount

driedshiitakemushrooms appropriateamount

lightsoysauce appropriateamount

darksoysauce appropriateamount

salt appropriateamount

sugar appropriateamount

whitepepper appropriateamount

gingerslices afewslices

2:Deluxeversionofmixedbeananddatedumplings

Roundglutinousrice 500 grams

Allkindsofbeans(seerecipefordetailedexplanation) Appropriateamount

Drieddates Appropriateamount

Three:Beanpasteosmanthusalkaliwaterdumplings

Roundglutinousrice 500 g

Ediblealkali 5 g

Edibleoil 1 spoon

Driedosmanthus appropriateamount

Redbeanpaste appropriateamount

Four.Bloodglutinousrice,plumvegetables,porkbellydumplings

Bloodglutinousrice 100 g

roundglutinousrice 400 g

Driedplumvegetables(dried) 50 g

Porkbellywithskin 400 g

Oil Appropriateamount

Salt Appropriateamount

Whitepepper Appropriateamount

Sugar Appropriateamount

Lightsoysauce Appropriateamount

Darksoysauce Appropriateamount

Whitewine Alittle

Five:Driedbambooshootsandducklegdumplings

Roundglutinousrice 500 g

Driedbambooshoots 100 g

Duckleg 1

Oil Appropriateamount

Salt Appropriateamount

Sugar Appropriateamount

Lightsoysauce Appropriateamount

Darksoysauce Appropriateamount

Six:Saltedeggyolkdumplingswithmeatfloss

Glutinousrice 500 g

Meatfloss Appropriateamount

Rawsaltedeggyolk Appropriateamount

Seven:Purplepotatodumplings

roundglutinousrice 500 g

Purplesweetpotato threesmall

lemon smallhalf

Oil(forsoakingzongzileaves) aspoon

8:baconedamamedumplings

roundglutinousrice 500 grams

bacon apiece

edamame 100 grams

oil appropriateamount

salt appropriateamount

sugar appropriateamount

lightsoysauce appropriateamount

cookingwine appropriateamount

9:chestnuteggyolklargemeatdumplings

roundglutinousrice 500 grams

porkbellywithskin 400 grams

rawsaltedeggyolk appropriateamount

Chestnutkernel appropriateamount

Sugar appropriateamount

salt appropriateamount

lightsoysauce appropriateamount

darksoysauce appropriateamount

whitewine appropriateamount

10:braisedbeefbrisketquaileggdumplings

roundglutinousrice 500 grams

beefbrisket 250 grams

quaileggs appropriateamount

oil appropriateamount

ginger asmallpiece

staranise two

cinnamon a

bayleaf twopieces

lightsoysauce Appropriateamount

Sugar Appropriateamount

Whitepepper Appropriateamount

Redwineorbeer Twospoons

Onion Smallhalf

Salt Appropriateamount

Eleven:glutinousmilletmixedbeansanddates

Glutinousmillet 500 grams

Miscellaneousbeans Appropriateamount

Dates Appropriateamount

Othermaterials:

Zongye Appropriateamount

Zongxianrope Appropriateamount

scissors

Cooking Instructions

One: egg yolk, pork ribs, sausages, dried scallops, mushroom dumplings
Let the meat seller chop the pork ribs into small pieces. When you buy it, you can choose one with a little fat on it. Of course.. It's really hard to buy. I went to buy pork ribs and dumplings this time. Bought more than 100 bucks. Why so many? Ribs bought back I will pick. Select the better segments to wrap the rice dumplings. Other stews of the soup. Cooking cooking. You don't have to be so harsh when packing! ... I'm giving it away because I want to wrap it. Ahem!
After washing the ribs and controlling the dry water. Place in a large bowl. Put the sugar. Ground white pepper. Salt. Light soy sauce. Dark soy sauce. Liquor. A few slices of ginger. Stir well. Refrigerate for more than 4 hours. Best overnight!
Dry shiitake mushrooms and wash them twice. Then put some salt in the water. and a little aged vinegar. Soak the shiitake mushrooms with this water. Dried shiitake mushrooms are not salty and will not taste good. Soak in salt water. It's going to be delicious!
Sprinkle the salted egg yolk with some white wine and set aside. The yolk can be removed by cracking it open with a raw salted duck egg. It is also possible to buy vacuum-packed salted egg yolks. I'm vacuum-packed. I didn't buy it very well this time.
Clean the glutinous rice. After controlling the moisture. Put salt. Light soy sauce. Dark soy sauce. Ground white pepper. Stir the liquor well.. Then squeeze out the soaked shiitake mushrooms. Cut into small pieces with scissors: Stir to combine!
Then put the marinated ribs. Cut into small pieces of sausage (I used the sausage I made myself. You can use your own sausages, salted egg yolks, washed scallops. All put on the rice. I'm lazy. I don't like pots and pots everywhere.. It's all going to be wrapped anyway. Put it all together. It's really convenient! Of course. You can also leave it together...
Zongye. Use the words of dried dumpling leaves. Just soak for half a day. Then wash it off piece by piece. It's best to wear gloves. Don't get your hands scratched. Take a brush. Place on the washboard of the sink. Just brush the front and back once! At this time, you can divide the size by the way. Set aside the big swath. Set aside the smaller ones. Then clean it up... If you're in a hurry. You can enlarge the dumpling leaves into a pot. Cook for some time.. This soaks faster! Fresh dumpling leaves are just cleaned and done!
Prepare a pair of scissors and a thread to tie the zongzi. The line is just the line that you have...
And the pot you use to cook the rice dumplings. Put half a pot of water in it. Set aside for later use. After wrapping the zongzi, be sure to soak it in water. So. Serve it directly in a pot where you cook rice dumplings! I wrapped some of this and remembered to shoot one. I just took it..
One side of the big head of the dumpling leaf. Cut off a little stalk with scissors.. (I bought fresh rice dumplings temporarily. The picture was replaced with the old dumpling leaves)
And then on the big head side... Half the size of a palm. Fold the leaves in the direction of the small head. Form a bucket ..
In the hand is like this ....
Then put a layer of glutinous rice.
Put the ribs. Yolk. Sausage. Scallops put in.
Spread another layer of rice.
Then cover the dumpling leaves. Pinch tightly
Extra. Fold it to the side and hold it.
Then press the line with one finger: The other threads are wrapped in rice dumplings.. If you like to eat tight rice dumplings, you can tie them tighter. If you like it to be loose, don't tie it too tightly!
Tie the knot... The dumplings are wrapped.
After the rice dumplings are all wrapped. Place in a pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
This is what the inside of a cooked rice dumpling looks like...!
Two: Deluxe version of mixed beans and date dumplings
Round glutinous rice in a large basin. Put the ingredients on it: Mine put: red beans. Red-skinned peanuts. Black beans. White Lotus. Sticky corn ballast. Mung bean. White kidney beans. Poached beans. Nourishing beans. Panda beans. Soybean. Chicken head rice. Barley! You can put whatever you want.
Mix and wash all the ingredients... Dry moisture.
Put on dried dates.. Put one for each zongzi. It can also be placed aside. I'm convenient. Directly threw the rice on.
Soak the chicken head rice for three hours in advance.
The wrapping method is the same as the first zongzi. Putting the material is to put a layer of glutinous rice first. Put another date.
Just wrap it up. After the rice dumplings are all wrapped. Place in a pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
This is a cooked figure...
Three. Bean paste osmanthus alkali water dumplings
Round glutinous rice is cleaned and drained with water. Then put the edible alkali in. Stir well. The rice will turn yellow. Cover and leave for 20 minutes. Stir 1-2 times during the period.
Divide the bean paste into the desired size. The red bean paste can be made on its own. Unwilling to do it. It's okay not to put red bean paste..
Then put the washed dried osmanthus in. Add another spoonful of cooking oil! Stir well.
Wrap this zongzi. Put a little cooking oil in the water of the dumpling leaves. After this is cooked. It won't stick to the dumpling leaves and can't be peeled off..
The order of discharging is. Put a little rice first..
Then the bean paste should be placed next to the dumpling leaves, not in the middle. Putting it in the middle will cause the glutinous rice on all sides to be undercooked. I'm really not sure. Directly do not put the bean paste. Sprinkle sugar when eating.. It's super tasty too!
Then put on the glutinous rice.. Wrap up! This zongzi is different from other zongzi. The alkali will help the rice dumplings to ripen and rot easily. So cook this zongzi at the time. After the rice dumplings are all wrapped. Place in a pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 40-60 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
This is cooked...
Four: blood glutinous rice, dried plums, vegetables, pork belly dumplings
Blood glutinous rice. Soak for two hours. Then clean the dried plum vegetables (forgot to shoot) and then soak them in water. Do not pour out the soaked water
Pork belly with skin. Diced. Put the sugar. Ground white pepper. Light soy sauce. Dark soy sauce. Salt. Liquor. Marinate for two hours or refrigerate overnight.
Pour a little oil into the pan. Put the pork belly down and fry it on both sides. (Taken on a big night. It's ugly. The real thing is not like this).. It's true..!
Squeeze out the soaked umeboshi and put it in the stir-fry to bring out the fragrance. Pour in the juice of the marinated meat. Pour in a little more water for soaking umeboshi vegetables. The fire boiled
Turn to medium heat and drain the soup.
Mix the blood glutinous rice and round glutinous rice well. Wash well. Control the water dry. If you are afraid of light, you can add a little salt to the rice and stir evenly.
The wrapping method is the same as above. The procedure for putting out the material is a layer of glutinous rice. Put a little more prune. Put another piece of pork belly. Put a little more plum cabbage..
Then cover with a layer of glutinous rice. Just wrap it up. After the rice dumplings are all wrapped. Place in a pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
This is a familiar figure...
Five: dried bamboo shoots and duck leg dumplings
After the bamboo shoots are soaked. Put in a pot. Bring to a boil over high heat. Cook for 5 minutes and remove. Cut into small pieces with scissors!
Put oil in a pan. Then put the dried bamboo shoots down and stir-fry until fragrant.
Put a little sugar. Light soy sauce. Dark soy sauce. Salt.. After stir-frying the fragrance. Pour a little boiling water down. After the heat boils, turn to medium heat to reduce the juice.
Chop the duck legs that have been washed and soaked for half an hour.
After the bamboo shoots are dried and the juice is drained. Put the duck legs together. Let's start packing!
Wash the glutinous rice. Control the water dry. Put a little light soy sauce. Dark soy sauce. Salt to taste. The putting material is a layer of glutinous rice. Then put the bamboo shoots dry. A piece of duck leg. A little dried bamboo shoots.
Cover with another layer of glutinous rice.. Just wrap it up. After the rice dumplings are all wrapped. Place in a pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
It's cooked...
Six: Salted egg yolk dumplings with meat floss
Wash the glutinous rice and control the water
Meat floss can be made by yourself. Raw salted egg yolk with a little liquor to remove the fish..
Put a layer of glutinous rice first. Then put the meat floss. Then put the salted egg yolk and another layer of meat floss..
Then cover with a layer of glutinous rice... Just wrap it up. After the rice dumplings are all wrapped. Place in a pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
It's cooked...
Seven: purple potato dumplings
Clean the glutinous rice. Dry moisture. Prepare another bowl of lemonade. Just take a bowl with water. Squeeze some lemon juice into it. Then peel the purple sweet potato.
After dicing. Soak in lemonade for a while. Prevents discoloration!
Then take out the diced purple potatoes and stir well with the glutinous rice.
The wrapping method is all the same. This direct charge: Just wrap it up. After the rice dumplings are all wrapped. Pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
Picture after cooking:
Eight: bacon edamame dumplings
Wash the glutinous rice and control the moisture. Edamame washed. The bacon is soaked in water for half an hour and then diced...
Pour a little base oil into the pan. Put the diced bacon down and fry until it becomes transparent, then put it out and put it in a glutinous rice bowl (the oil is left in the pot)
Put the edamame in a pan and stir-fry. Add the sugar. Light soy sauce. Ground white pepper. A little cooking wine. Salt! Stir-fry until the water is dry.
Pour the edamame into a glutinous rice bowl. Mix well with other materials.
The wrapping method is all the same. This direct charge: Just wrap it up. After the rice dumplings are all wrapped. Pressure cooker. The water should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
Picture after cooking:
Nine: chestnut egg yolk big meat dumplings
Wash the pork belly with the skin and cut into cubes.. Put the sugar. Liquor. Light soy sauce. Dark soy sauce. Mix well with white pepper and marinate for more than two hours. It's best to refrigerate overnight!
Sprinkle some white wine with raw salted duck egg yolk. Spare.. I knocked the yolk by knocking the egg myself! Vacuum-packed egg yolks can also be bought!
Chestnut peeling. I can't buy fresh chestnuts right now. I bought this quick-frozen chestnut kernel in the supermarket..!
Wash the glutinous rice and control the moisture. Add a pinch of salt to it. Light soy sauce. Dark soy sauce. Stir well.
The wrapping method is all the same. The feeding is to spread a layer of glutinous rice first. Then put the egg yolk. Meat. Chestnut...
Then cover with a layer of glutinous rice... Just wrap it up. After the rice dumplings are all wrapped. The water in the pressure cooker should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
Picture after cooking:
Ten: Braised beef brisket and quail egg dumplings
Quail eggs are cooked. Shelling. The way to quickly peel the shell is to put the quail eggs in the safety box. Put some water in the crisper box. Close the lid. Shake the fuse box. Quail eggs are very easy to peel.
Beef brisket diced. When you buy brisket, it's better to buy one with a little fat.. Then put in a pot of cold water. Fire. After boiling, cook for another three minutes... Remove and wash and set aside..
Sliced ginger. Bayberry. Cinnamon. Wash the anise and set it aside (personal habit)
Put oil in a pan. Put a little rock sugar down. Heat over low heat until the rock sugar melts, changes color, and bubbles. Put the brisket in!
After stir-frying and coloring. Put the ginger slices and ingredients in and stir-fry to bring out the fragrance.
Then put a little sugar. Ground white pepper. Light soy sauce. Two spoonfuls of wine or beer go down. I use my own wines. After stir-frying the fragrance. Add 1 small bowl of boiling water!
Put in the quail eggs.. Simmer over medium-low heat.
A few minutes later. Put the chopped onion in...
Simmer until there is still a little bit of soup and add salt. Stir-fry evenly and turn off the heat.
Put the brisket in the pan. Quail eggs. Remove the onion. Don't use large ingredients and ginger slices.. Then pour the remaining little soup into the glutinous rice that has been washed and drained! Don't leave too much soup behind. A little bit is enough!
The wrapping method is all the same. The feeding is to spread a layer of glutinous rice first. Then put the quail eggs and brisket...
Then cover with a layer of glutinous rice... Just wrap it up. After the rice dumplings are all wrapped. The water in the pressure cooker should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
Cooked figure...
Eleven: glutinous millet, mixed beans, dates, dumplings
Glutinous millet is not ordinary millet. It's glutinous millet.. (I've posted this recipe separately before.) I happened to do it this time. Let's put it together)
You can put in all the beans and ingredients you want...
Clean, mix well...
Dates choose such dried dates...
Put a layer of rice first. Put another date...
Then cover with a layer of glutinous rice... Just wrap it up. After the rice dumplings are all wrapped. The water in the pressure cooker should cover the rice dumplings.! The fire boils. After chirping, change to medium-low heat pressure for 60-90 minutes. Depending on the size. Feel fast pressed when it's good. You can turn off the heat. Take one out and open it and taste it. See if it's cooked. If you still have to press it. You can flip the bottom zongzi and the top zongzi to change the position and continue to press...!
Boiled pictures:
This is a pot of cooked rice dumplings.
What do you like to eat?