How to make traditional red bean paste rice dumplings

Everyone pursues a life of having food and clothing provided for them, but the reality is not so good. So if you live in reality, you will inevitably need to cook by yourself. In order to cook a dish well, you must have perfect methods and steps. So, follow me and learn how to make traditional red bean paste rice dumplings.

1. Soak red beans overnight. If you are using dry palm leaves, soak them overnight. The glutinous rice has been soaked for 24 hours.

2. Put the red beans into the pressure cooker, add water to the level of two palms, and press for 30 minutes. Guaranteed to rot. Friends who have the energy, please sieve and peel it. I would skip that - just sift the water and blend it into a paste in a blender.

3. Add appropriate amount of lard to the pot. Today I used 400 grams of dried red beans and a tablespoon of lard. Heat slightly, then add red bean paste, white sugar and brown sugar alternately. How much to add is entirely up to personal preference. Finally, add a spoonful of osmanthus sugar to ensure it tastes better.

4. Wash the beef, put it in cold water, boil it and remove the foam. Saute according to personal taste. Soak in the marinade overnight. Cut into dices the next day. Soak the glutinous rice for making meat dumplings in water and marinade overnight. Soak the mushrooms in advance.

5. Dice the mushrooms, mix the chopped beef and mushrooms with Shaoxing wine, light soy sauce, salt and pepper. You can give me more wine. Then mix it with the soaked glutinous rice to make the filling.

6. The red bean paste depends on personal preference. I use a leaf and wrap it in a small size. Of course, the meat dumplings should be wrapped big, so take three palm leaves and stack them together. Fold a small edge of the bottom sheet and then roll it into a cone.

7.Put the filling into the leaves and press it tightly with a spoon.

8. In fact, I can’t make particularly good rice dumplings myself. It's still selling well outside, I don't know how I can do it--. Let me explain the principle. Fold the front edge back first. Then fold the back edge forward. Fold the right side up or down depending on the situation. The left side is the last side. Fold up or down depending on the situation. If there are more, just fold them along the way. The key is to pack it tightly. Finally, wrap it up with thread and tie it tightly.

Traditional red bean paste rice dumplings need to be carefully carved before they can be served, and if you are familiar with the steps, you will definitely be able to create the most special flavor through your own meticulousness.