How to make northern and southern rice dumplings

Most of the food out there is delicious, but do you know how many harmful things are added to it that are harmful to the human body? Do you know that if you continue to eat it for a long time, you will suffer from various chronic diseases? So, shut your greedy mouth and buy your own groceries and cook some safe food. Now, follow the editor to learn how to make northern and southern rice dumplings.

1. Some pictures of main raw materials. Please refer to the detailed ingredient list above for the ingredients.

2. Boil the tangerine peel in boiling water until soft, then add sugar and cook for five minutes. Take out the tangerine peel and marinate it in concentrated sugar water for 24 hours for later use.

3. Use a little oil to stir-fry the ham, then add the chopped green onion and ginger and stir-fry until fragrant, then add the mushrooms and stir-fry until cooked, finally add salt, chicken powder and sesame oil, stir well and serve.

4. Add appropriate amount of sugar to the fruit mixture and mix well for later use.

5. Wash the glutinous rice, red beans and mung beans, soak them in clean water for more than three hours and set aside.

6. Wash the amaranth and rice dumplings leaves and cook them in boiling water for 3 minutes. Then take them out and soak them in a basin of clean water for later use.

7.Mix the fried ham and pickled tangerine peel together.

8. To make the rice dumplings, take two pieces of rice leaves and lay them flat. Fold the bottom edge up one centimeter and flatten it. Then fold it left and right to form a cone shape. Put a spoonful of glutinous rice inside.

9. Then add appropriate amount of fruit filling.

10. Cover it with another layer of glutinous rice and use your thumb and index finger to gather the left and right sides and pinch them tightly. Fold the remaining leaves on top to cover the glutinous rice and wrap both sides tightly.

11. Finally, tie it up twice with straw rope.

12. When wrapping large rice dumplings, you can stack several rice dumplings leaves side by side. If it is your first time, it is recommended to lay three leaves at most, so that you can be more confident. If you arrange too many leaves and don’t master the operation skills well, the rice will easily leak. You can also extend the length of the rice dumplings leaves by crossing one end of the narrow and pointed leaf in the middle part of the joint.

13. This method can be used to make large rice dumplings weighing more than one kilogram.

14. When making large rice dumplings, you can tie more strings.

15. Wrap the four fillings in turn according to the above method. It is best to use ropes to distinguish the dumplings with four different fillings. The ones with three ropes are big dumplings, and the ones with two ropes are smaller dumplings. After wrapping, arrange the dumplings in a pot, pour in cold water and boil over high heat. After the water boils, change to medium heat and cook for 2-3 hours. The longer you cook it, the softer and more delicious the rice will be. Generally, a small northern dumpling weighing two taels can be cooked for 1.5-2 hours, a medium-sized one weighing three taels to half a catty can be cooked for 2-3 hours, and a large one weighing eight taels to one catty can be cooked for 4-5 hours.

16. After the rice dumplings are cooked, they are very soft and delicious when eaten hot. It is recommended that you do not eat them cold. No matter whether they are salty or sweet, if the taste is not salty enough, you can also dip them in some of your favorite dipping sauces, which will make them more unique.

17. If the dumplings are made properly, the filling will be very rich and delicious.

After reading the specific steps of making northern and southern rice dumplings, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.