Wrapping rice dumplings, the first step, the processing of rice dumpling leaves, the market rice dumpling leaves are divided into dried rice dumpling leaves, and wet leaves, the taste of dry rice dumpling leaves is more fragrant, but it needs to be soaked one night in advance, wet rice dumpling leaves, the operation is more convenient, only need to clean it, but the taste is not as fragrant as dry rice dumpling leaves.
Soak the seeds in a pot of boiling water and cook for 5 minutes, and when cooking the rice dumplings, add a little baking soda to the pot. This step is to keep the color of the rice dumpling leaves unchanged, the purpose of boiling rice dumpling leaves is to disinfect and sterilize, the boiled rice dumpling leaves are cleaned twice in water, and the roots of the rice dumpling leaves are cut by two centimeters with small scissors.
When wrapping rice dumplings, the two rice dumpling leaves are stacked back to back, first folded into a funnel-shaped bottom first lay a layer of rice to put the beans in the middle, before taking the dates and putting them on the middle, and then laying a layer of rice, wrapping the rice dumplings to 90% full, turning the above leaves down to the left and right corners and pressing firmly to prevent rice leakage, folding the remaining tail ends downwards, and then using cotton rope to tie the rice dumplings firmly. A beautiful four-cornered dumpling is ready,
When cooking rice dumplings, it is most time-saving to use a rice cooker, if it is an ordinary pot, cook for two hours, and put the rice dumplings into the rice cooker after one hour of stuffing. Add the right amount of baking soda, this step is to cook the rice dumplings will be more soft glutinous, and then the amount of water added to the rice cooker is not more than the rice dumplings, press the steaming button for an hour, the rice dumplings are cooked, stuffy for an hour in the pot, when eating, sprinkle a layer of white sugar Sweet and soft sticky red beans and dates to do well, have you learned?