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全国各地方18种特色粽子做法(18 kinds of local characteristics dumplings)
全国各地方18种特色粽子做法(18 kinds of local characteristics dumplings)
1, table dumplings
Material: long glutinous rice, pork, letinous edodes, salted egg yolk, soy sauce, sugar, salt, five spice powder, bamboo leaves, bamboo rope.
Practices: wash the glutinous rice, soak 3 hours standby; the pork cut into about 4 cm wide, 2 cm long; letinous edodes soft, remove stalks cut into strips; then, letinous edodes pork with soy sauce, sugar, salt, five spice seasoning and marinate for 2 hours; egg yolk cut half back. Fang12130 wash Zongye and dumplings rope, take 2 leaves, folded into a funnel in the 1/3 place, in the funnel ladle into half of the rice, add pork, letinous edodes, egg yolk and other fillings, together with glutinous rice filling, then the excess Zongye covered hopper package, with the rope tied at the waist in the dumplings. After doing a good job in a pot with water, cover the dumplings, simmer for 2 hours, cooked food.
2, mung bean ducks egg dumplings
Glutinous rice, mung beans each 750 grams, peanuts 25 grams, cooked salted duck egg yellow 5. Cut the yolk into a mixture of glutinous rice, mung beans and peanuts. The shell dumplings soaked ye into bucket, fill in the amount of fillings, wrapped wok add cold water immersion dumplings, boiled for 1 hours after the change simmer 1 hours.
3, Tangerine-Flavored Beef dumplings
Soaked glutinous rice, mung beans 1000 grams each, beef, dried tangerine peel 100 grams, 50 grams of pork at the end, onions, ginger, salt, appropriate. Stir fry the scallion at the end with lard. Stir in beef, dried tangerine peel and pork, and stir fry the sesame oil for half a minute. Package filling into the mix of glutinous rice, mung bean, the filling in the middle, and then cook as above. Fang12130
4, mince dumplings
750 grams of rice, green plum, pineapple, melon meat 25 grams, watermelon seeds, walnuts, raisins, red silk 15 grams, 300 grams of white sugar. First green plum, pineapple, melon meat the use of sugar boiling, drain water, and th
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