My zongzi recipe is easy to digest
The Dragon Boat Festival is coming, zongzi is one of the traditional delicacies of the Dragon Boat Festival, it uses glutinous rice as the main raw material, wrapped with bamboo leaves, hoop leaves, reed leaves, etc., the shape of zongzi is rich and diverse, there are small foot zongzi, long strips... The fillings are also different, some are pure glutinous rice, and some are sweet and salty with some ingredients, each with its own flavor. Today, we share our Jiangnan characteristics of small foot dumplings, the characteristics of small foot dumplings are: (1) each zongzi needs to use 3 zongzi leaves; (2) You can stuff a lot of rice, press while stuffing, until you can't stuff the ingredients, so the inside is very firm and the taste is better; (3) Because there are more ingredients inside and they are very firm, the cooking time is slightly longer than that of ordinary zongzi. This time, there are two flavors of zongzi: sweet zongzi with no added sugar, the sweetness of the food comes with it, and it is healthy and safe to eat; Salty meat dumplings, fragrant but not greasy, with pure lean meat to make more low-fat and healthy, I have added some coarse grains to both kinds of zongzi, the thickness of the combination can reduce the glycemic index of zongzi, which is helpful for controlling blood sugar after meals; In addition, glutinous rice is more viscous and difficult to digest, while the dietary fiber rich in coarse grains helps digestion; As long as you master the methods and skills, the finished product is soft and glutinous and fragrant and easy to digest, it is recommended that you collect it and do it, and the whole family can eat it with confidence!
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Ingredients
Cooking Instructions
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Clean the dumpling leaves first, then put them in a pot under cold water, bring them to a boil, then turn to medium heat and continue to cook for about four or five minutes.
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Cook until the dumpling leaves are soft, my pot is smaller, you should use a spoon to press until the dumpling leaves are completely immersed in the water, so that the heat is even, remove after cooking, control the moisture and let it cool.
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Prepare glutinous rice, millet, red beans, tricolor quinoa, soak in cold water for 3~4 hours after washing, I soaked the red beans in advance with boiling water, soaked in the morning and used in the evening, and the red beans were soaked for a long time to be soft and rotten.
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After soaking, all the rice beans should be drained.
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Sweet multigrain rice dumplings: Take half of the glutinous rice, add red beans and quinoa.
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Mix well
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Wash the jujube and remove the pit for later use.
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The filling of the sweet rice dumplings is ready.
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Salty meat dumplings: Add millet, salt and dark soy sauce to the other half of the glutinous rice.
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Mix well.
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Cut the lean meat into large pieces, add salt, light soy sauce, dark soy sauce and a little starch.
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After repeatedly grabbing and mixing until the starch, add a little oil and mix evenly to lock in the moisture, marinate for twenty or thirty minutes, and the filling of the salty meat dumplings is ready.
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All ingredients are ready for use.
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First, take two dumpling leaves, stagger some and stack them together, bend them into a funnel shape, add suitable rice beans, and then add a red date.
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With the addition of rice beans, the ingredients and the top of the funnel remain flush at this time.
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Put the thumb of the left hand on the top of the funnel, pick up the tail zongye with the other hand, go around the left thumb, add another zongye at the bottom, fold the excess part of the first two zongzi leaves on the zongzi leaf added later, and then stand up, it will be a triangle with a mouth, continue to load the ingredients at the opening, while loading, while pressing, until it is stuffed and tight, the right hand turns over the zongzi leaf added later, presses it tightly with both hands, and wraps it along the edge of the zongzi with the last added zongzi leaf. Finally, use cotton thread to tie tightly along the top corners and then tie a slipknot, the small foot zongzi is completed, and you can also wrap it into zongzi according to your own method, without leaking rice.
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Salty meat dumplings: Also take two dumpling leaves first, add an appropriate amount of two rice, and then add some meat.
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Add two meters and wrap them into small foot dumplings in the same way.
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I wrapped 12 sweet rice dumplings and 12 salty meat rice dumplings.
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I cook two kinds of zongzi in two pots, and the rice dumplings should be cooked in a pot under cold water, and the amount of water should be able to completely submerge the zongzi.
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Bring to a boil and reduce heat to medium-low.
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Cover and simmer for about 1.5 hours.
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After cooking, turn off the heat and soak for 1 hour, so that the flavor of the dumplings can be more fully integrated into the ingredients inside.
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This is another pot of sweet rice dumplings, also in a pot under cold water.
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Simmer for about 1.5 hours, turn off the heat and soak for another hour, the flavor of the dumplings will be stronger.
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24 zongzi, half slightly sweet, half slightly salty, each with its own flavor.
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All of them are complete and full, and there is no leakage at all.
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I cooked the zongzi one day in advance, and ate it the next morning, and it needs to be steamed back to eat hot for better digestion.
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There are two flavors of zongzi, and the darker color of the zongzi leaves is the salty meat zongzi, because of the color of the dark soy sauce.
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Coarse grain meat dumplings are soft and glutinous, firm and salty.
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Made of pure lean meat, lean but not firewood, and more low-fat,
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The thickness is more reasonable, and you can eat it with confidence during the fat reduction period.
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Multigrain sweet dumplings
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Saying sweet is actually the slight sweetness of a red date, and the original flavor is healthier.
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There are also soft and rotten large red beans in it, which are very delicious and nutritious.
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It's almost the Dragon Boat Festival, you can first learn the zongzi according to my method, and then show your hand to the family, sweet, salty, nutritious and healthy, the combination of coarse and fine grains can help digestion and control blood sugar after meals, and eat some vegetables rich in dietary fiber such as fungus, kelp, and green leafy vegetables before eating zongzi to help digestion and control blood sugar after meals.
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