In a few days, it will be the annual Dragon Boat Festival, which is one of the four traditional festivals in China and is also highly valued by Chinese people. Eating zongzi in the Dragon Boat Festival is also a traditional custom handed down from ancient times to the present, these days walking in the vegetable market, everywhere you can see are selling zongzi leaves, glutinous rice, red dates, dates and other ingredients used in rice dumplings, has a strong festive atmosphere.
In all parts of the country, on the day of the Dragon Boat Festival, the custom of eating zongzi can be said to be everywhere, however, in each place, their method of wrapping zongzi, zongzi filling and taste are different, such as the meat dumplings eaten by southerners and the glutinous rice red jujube dumplings eaten by northerners, which fully reflect the different taste preferences of people in different regions.
In northern Shaanxi, yellow rice red dates or glutinous rice red dates and horn dumplings can be said to be the taste that most people in northern Shaanxi like to eat, especially yellow rice dumplings, which have a strong hometown flavor and are also the taste of home that is difficult for many people who go out to give up.
Today I will share with you our northern Shaanxi people in the Dragon Boat Festival wrapped ox horn rice dumplings home practice, the Dragon Boat Festival is coming, northern Shaanxi people with reed leaves wrapped in the horn rice dumplings, soft glutinous sweet family love, let's take a look at how I do it.
<h1 class="pgc-h-arrow-right" data-track="2" > [Northern Shaanxi home-made glutinous rice red jujube ox horn rice dumplings ------ method detailed].</h1>
【Ingredients required】: Rice dumpling leaves (reed leaves), horse lotus, round glutinous rice and strips of glutinous rice, red dates
------ the steps to make it------
(1): Wash the glutinous rice (I mixed round glutinous rice and strips of glutinous rice) and dried dates in advance, and then add the right amount of cold water without passing the glutinous rice and dates, etc., and soak them for one night. After washing the rice dumpling leaves (we use reed leaves for local rice dumplings), cook them slightly in a pot of boiling water, so that when wrapping rice dumplings, its toughness is better and it is not easy to break, and the rope used to bind the rice dumplings (we locally call ma lian) is also boiled in the boiling water pot, and all the ingredients are ready to start wrapping the rice dumplings.
(2): In our northern Shaanxi, the most common method of wrapping rice dumplings is cow horn dumplings, the bottom is a slender sharp horn, the top is triangular, usually, according to the width and narrowness of the rice dumpling leaves, to decide to use a few specific rice dumpling leaves, if you are a novice, under normal circumstances, three or four rice dumpling leaves are connected, the hard part of the top of the rice dumpling leaves can be reduced with scissors, and then the smooth side of the rice dumpling leaves is facing inward, the rough side is outward, first rolled into a small sharp corner, and then add 2 to 3 rice dumpling leaves in turn, rolled into a shape like a bull horn, after the shape is done, You can put in two red dates first, and then put in glutinous rice, you can borrow chopsticks to poke gently, and then put in red dates, glutinous rice, etc., almost to eight or nine full, it is almost the same, because it is too full to close the mouth.
(3): First fix the rice dumplings with your right hand, then use your left hand to buckle the excess rice dumpling leaves on both sides, then press the thumb and middle finger of the right hand to fold out the last corner, and then turn the rice dumpling leaves around the edge, then fold it up, and finally tie it tightly with the horse lotus rope, use scissors to reduce the excess rice dumpling leaves and horse lotus rope, and a bull horn rice dumpling is wrapped up.
(4): After all wrapped, put the rice dumplings in a large pot in turn, try to put them tightly, after all the places, pour in the appropriate amount of cold water without rice dumplings, and finally you can also put a slightly heavier thing to press a little, so that you can avoid the rice dumplings in the process of cooking, exposed to the water or easy to boil the rice dumplings to scatter the rice, after the water in the pot is boiled, turn to a low heat, cook for 2 to 3 hours.
(5): It is recommended that you can cook at night, wait for the rice dumplings to be cooked, turn off the heat without opening the lid, continue to soak until the next morning and then eat, at this time the rice dumplings are still warm, can't wait to open one, bite a bite, soft glutinous sweet, cooked their own rice dumplings, or is delicious (like friends, you can also look at the video I posted before, there are detailed packaging methods of northern Shaanxi horn rice dumplings).
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