Delicate and glutinous red bean paste dumplings

Cooking Instructions

1. Rinse 500 grams of red beans

   

2. Add 1500 grams of water and soak for more than 4 hours

   

3. Do not pour out the water, cook directly in the pressure cooker bean hoof tendon function for 55 minutes, or the rice cooker porridge function for 1 and a half hours

   

4. Remove the boiled red beans from the water while they are hot and transfer them to a wall breaker (or blender)

   

5. Click a few times to beat into mud, if there is resistance to hit, don't hit hard, use a mud press to press into mud

   

6. Transfer the red bean puree to a non-stick pan, add 100-120g of corn oil, and stir continuously over medium-low heat

   

7. Fry until the water is dry, you can see the clear lines when stirring, add 100-150 grams of white sugar, and continue to stir while stirring on low heat

   

8. Stir-fry until slightly dry, and there is no need to have as much oil and polysaccharides as fried oily red bean paste, because this bean paste does not need to be shaped, and it does not need to support the pastry, but pursues a delicate and glutinous taste.
   About 1000 grams, you can make 40 bean paste dumplings, and each zongzi uses 25 grams.
   Cover with plastic wrap and let cool for later use

   

9. Dried zongzi leaves, soak fresh
   zongzi leaves overnight in advance, brush them directly and use
   them if you are afraid of rotting, you can boil them for 5 minutes before using

   

10. Wash the peas and peanuts and soak them for more than 4 hours in advance (the peas have a strong smell of peas, be sure to change the water and rinse them many times, you will see a lot of foam when washing, and wash until the foam is not rich)

    

11. Wash the glutinous rice and soak it for 2 hours in advance (it doesn't take too long, too long and the taste of the water is not firm)

    

12. Glutinous rice controls moisture

    

13. Add 30 grams of sugar, this amount of sugar is very small, just slightly sweet (like fragrant yellow alkaline water dumplings, in this step, you can add 3 grams of edible alkali and stir well)

    

14. Add the soaked peas

    

15. Add washed raisins, and half of the overall sweetness of the dumplings actually comes from raisins

    

16. Add the soaked peanuts to make the fragrance

    

17. Pose and prepare to wrap the dumplings

    

18. Take two zongzi leaves and cut off the head and tail. Stacked on top of each other, with the smooth side facing inward (anti-sticking rice), the middle of one side is used as the fulcrum, and the inward is staggered, and a funnel that does not leak rice is nested

    

19. Always hold the zongzi leaves in your left hand, and first scoop a large spoonful of glutinous rice to the bottom

    

20. Scoop another large spoonful of red bean paste

    

21. Cover with a spoonful of glutinous rice and press the porcelain with the back of the spoon

    

22. When it is nine minutes full, start to fold the zongzi leaves, and fold the upper part towards the glutinous rice

    

23. Cover the glutinous rice and gently press it down on both sides, and this side forms a triangular plane

    

24. The closing can be folded to one side, or the excess part can be cut off, the standard four-corner zongzi wrapping method

    

25. The ramie rope I use, one is about 1 meter long, and it is very easy to use

    

26. Wrap them all and put them into the pressure cooker liner in turn

    

27. Add the water that submerges the rice dumplings, and cook for 55 minutes (boil in a regular pot for more than 2 hours)

    

28. You can't eat such a bean paste that meets your taste on the market, so you can only make it yourself

    

29. The details show
    
    the unused bean paste, covered with plastic wrap and frozen;
    The zongzi that cannot be eaten in a short period of time are also frozen and preserved, thawed in advance when eating, and then steamed for 10 minutes