Recipes tagged "reed leaves"
15 recipes found
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【Jiangsu】Zongzi-flavored radish rice (lazy version)
In my hometown, rice dumplings are not just a specific snack during the Dragon Boat Festival. It has a metaphorical meaning of middle, so it will be used regardless of weddings, children's 100th anniversary, housewarming... it will be used. When the reed leaves are ripe for 5 or 6 months, the grandmothers and aunts in the countryside will pick a lot of reed leaves, dry them and store them for later use. When I came back to clean up the refrigerator and freezer at home, I found that my mother had picked a bunch of them from nowhere and filled my refrigerator. The Chinese New Year has basically come to an end, but it may seem like a few days of rest. In fact, for many friends, the workload and level of fatigue are definitely far greater than during the working day. Spleen and stomach are the ones who have the hardest time, so the post-holiday cleanup work is also quite important. Although the dish I made today is considered a staple food, it contains various vegetables, especially radish, so I think it is very good. It can help digestion and reduce greasiness, making people more appetizing! And it’s basically a lazy version.
Staple food Home cooking -
Multigrain sweet rice dumplings
Two days later, Mima continued to make rice dumplings. She originally wanted to make rice dumplings with fresh meat, but she didn’t buy the right meat. She also made rice dumplings with sweet ones. Both her daughter and niece liked to eat them. I looked at the food at home, including glutinous rice, millet, red beans, mung beans, peanuts, and gorgon seeds. These are pretty good. Just use these. Because there are beans, they need to be soaked in advance this time, no less than twelve hours. Mima soaked them the night before and wrapped them the next morning. This time, I changed the wrapping method again. Instead of using silk thread, I used needles and reed leaves to wrap it, which is a bit like a square sachet bag. Mima added a small amount of sugar to the filling, which tasted delicious.
Staple food Home cooking -
Red date rice dumpling
Learn how to cook Red date rice dumpling with Snacks and Home cooking.
Snacks Home cooking -
Pink crystal sago rice dumpling
Learn how to cook Pink crystal sago rice dumpling with Snacks and Dragon Boat Festival.
Snacks Dragon Boat Festival -
Fruity crystal rice dumplings
The Dragon Boat Festival is coming again, and those who like to eat rice dumplings have long been unable to resist the temptation of the scent of reed leaves and are eager to try it. When we think of Zongzi, we think of glutinous rice. Today Guozi will show you how to use another ingredient to make rice dumplings, which is sago. I read several ways to wrap crystal rice dumplings on the Internet, and tried it three times myself. Various problems arose in the first two times according to the recipe. For example, the sago was still not cooked even after twice the time. Another example was that I used my own method of wrapping glutinous rice dumplings without interspersing threads, which caused all the sago to overflow after the rice dumplings were cooked. After two failures, I summarized and improved it and made it a third time. Finally, it was completed. However, my photography skills are limited and I cannot capture the crystal clear feel of the crystal rice dumplings, but the rice dumplings are indeed very beautiful. When referring to this recipe, please be sure to read the entire process before making it.
Dessert old man -
Barbecued pork rice dumplings
The Dragon Boat Festival is here. If you count, you will find that the glutinous rice has been packed into more than 20 kilograms. Just think about it and you will know how many rice dumplings are packed! Hehe, everything is sorted out after the package is finished. According to this rule, the diary will not be updated after the festival, so I’d better take the time to get it done as soon as possible. This year, most of the rice dumplings are made with meat, mainly fresh meat. There are many flavors. A few days ago, I used pork rib sauce to marinate the meat, and then I used barbecued pork sauce to marinate the meat. In the past two days, I used Shacha sauce. They are all delicious. The food we eat at home is also more casual, and the most important thing is that it suits our family's taste. This is entirely my own practice and is for reference only. I am busy washing, wrapping and cooking every day, and after it is cooked, it is often snatched up. It feels good. There are two ways to make bacon rice dumplings. One is to mix the meat with rice, and add some salt and soy sauce to the rice. This method is suitable for wrapping sausages and bacon. The finished product is salty and delicious, and you will want to eat it. One is to make the meat into a filling, instead of mixing it with the rice, but fill the rice with the marinated meat. This method is suitable for making fresh meat rice dumplings. You don’t need to put salt in the rice. As long as the filling is evenly packed, it will taste just as delicious, and it is easier to operate when wrapping. Let’s sort out this barbecued pork dish first, because this is the only one I took a picture of the finished product. Hehe!
Snacks Common dishes -
Fresh meat glutinous rice dumplings
It’s the beginning of summer again! During the Beginning of Summer, we eat boiled eggs and rice dumplings here. The reed leaves along the river are growing luxuriantly during this season. The reed leaves are relatively tender at this time, so everyone will choose to make rice dumplings and eat them at this time. In other words, in our place, making rice dumplings starts now and can be done until the Dragon Boat Festival.
Staple food Snacks -
Sauce meat rice dumplings
For this year’s Dragon Boat Festival, I have made rice dumplings several times. In addition to salted egg yolk and fresh meat rice dumplings, there are also sauce meat rice dumplings. The fresh meat is marinated in cooking wine, sugar, salt, sweet noodle sauce, etc. for a few days and then wrapped. It has a rich and distinctive flavor.
Staple food Home cooking -
Oatmeal and peanut rice dumplings
Having made zongzi many times, Mima learned how to make various kinds of zongzi, and she happened to try out different fillings. Fresh reed leaves have been easily available recently, and since I have a lot of free time during this period, I realized my idea. Some friends also said that even if you show off at this level, the rice dumplings you make will be exposed. Personally, I think that sharing love and sex is a personal pleasure. Who says you can’t post photos of Lumi? When taking pictures, I even find someone with Lumi to take photos, which makes it even more exciting! Have fun with it, have fun with it!
Snacks Home cooking -
Jingzhou traditional rice dumplings
Learn how to cook Jingzhou traditional rice dumplings with Staple food and Home cooking.
Staple food Home cooking -
lazy rice dumpling
Every time when I was drying the rice dumplings, I also heard the voices of other people. They said that they really wanted to make rice dumplings, but they were clumsy and couldn't make them. So I was thinking, can I design a rice dumpling that is easy to make and can taste the aroma of rice dumplings? After experiments, Guozi made this semi-naked lazy rice dumpling. Those who know how to make rice dumplings can also try this flavor once. I feel that the taste of half-naked rice dumplings is completely different from traditional rice dumplings. Traditional rice dumplings are completely wrapped and can be very glutinous when boiled in water. Half-naked rice dumplings are steamed, so they taste much less glutinous. Because they are half-naked, the rice on the surface will easily harden when exposed to air for a while after being taken out of the pot. It is recommended to make a small amount each time, as long as it is enough to eat, and it is best to eat it while it is hot. However, they all have the fragrance of reed leaves. If there are too many wraps and you haven’t finished eating them, wrap them in plastic wrap and steam them again before eating, which will make them more delicious! Here, Guozi also teaches you a lazier method, which is to put the washed glutinous rice into the pot while cooking, then cut the washed reed leaves into several large pieces, insert more into the rice, and add an appropriate amount of water. After cooking, the house will be filled with the fragrant smell of reed leaves, and you can easily taste the flavor inside the rice dumplings, but this is no longer called a rice dumpling.
Snacks old man -
Three red blood-tonifying rice dumplings
This rice dumpling uses not only red beans and red dates, but also specially selected hundred-day red peanuts. They are all blood-enhancing ingredients, and all three are red, so I call it the three-red blood-tonifying rice dumpling. The taste of this rice dumpling is very rich. Peanuts, red beans and sweet red dates are eaten together with the sticky rice. The aroma of sweet and glutinous peanuts and beans comes through. It’s quite delicious
Staple food Home cooking -
Red Date Zongzi
Speaking of zongzi, there is an interesting legend here. In 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5th, he threw a large stone into the Miluo River in grief and indignation. In order to prevent fish and shrimp from damaging his body, people packed rice in bamboo tubes and threw it into the river. From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the river to pay homage. This is the origin of the earliest rice dumplings in my country - Tongzong.
Snacks old man -
Green vegetable juice rice dumplings
The rice dumplings I buy outside always have a slightly sour taste, and I can't taste the fragrance of the rice dumplings. When I got up early for a run, the reeds by the river were lush. I picked a dozen wider leaves and soaked the creamy cabbage into emerald green vegetable juice and soaked it with glutinous rice. The glutinous rice absorbed the vegetable juice and became round. I wrapped it with fresh reed leaves and cooked it in a pot. I ate a soft, glutinous and sweet one, which filled my mouth with fragrance. It was an unprecedented sense of satisfaction
Staple food Home cooking -
Pea and Corn Dumplings
I have been making this rice dumpling for several days but have not distributed it. In addition to this one, I have also made another kind. Not only are the fillings different here, but the wrapping methods are also different. Mima is learning and trying various methods. It is very good. ‘Different regions have different eating habits. Learn from everyone and improve yourself, haha. Mima added a little bit of sugar to the filling of this rice dumpling. It is not very sweet and has a little bit of flavor. If you like it very sweet, you can eat it with white sugar. Even without adding sugar, it is still very delicious. I don’t know the name of the rice dumplings made today because they are very long, so Mimi calls them long triangle rice dumplings. If you know, please tell me.
Staple food Snacks