Innovation 1: Orange Beef Zongzi (Four Corners Zongzi)
What is the filling of your zongzi?
Ingredients: Round glutinous rice, beef shank, black pepper, light soy sauce, salt, a little sugar, oil, appropriate amount of orange peel, Ruo leaves, palm leaves or cotton rope.
Method:
1. Soak the glutinous rice overnight in advance and refrigerate it if the weather is hot. Cut the beef into large pieces, add black pepper, light soy sauce, salt, a little sugar, oil, and orange peel, mix well, and marinate overnight;
2. Wash the Ruo leaves and blanch the palm leaves. Iron it and tear it into narrow strips. Mix the soaked rice and marinated meat evenly, and add an appropriate amount of salt or soy sauce according to taste;
3. Take a leaf and wrap it into a four-cornered rice dumpling as shown;
4 , boil enough water in the pot. After the water boils, put the rice dumplings in, turn to high heat for half an hour, then turn to medium heat for at least 1.5 hours. After turning off the heat, you can continue to simmer for 1-2 hours.
Innovative ways to eat traditional rice dumplings
Innovation 2: Cumin Pork Rice Dumplings (Dragon Boat Rice Dumplings)
What is the filling of your rice dumplings?
Ingredients: Round glutinous rice, pork shank, or add appropriate amount of pork belly, cumin powder, light soy sauce, dark soy sauce, salt, oil, Ruo leaves, palm leaves or cotton rope.
Method:
1. Soak the rice overnight in advance. Wash the Ruo leaves and palm leaves, blanch them and tear them into narrow strips;
2. Cut the meat into large pieces and add cumin powder, light soy sauce, dark soy sauce, salt and oil to marinate overnight. Mix marinated meat and soaked rice. You can add an appropriate amount of salt or dark soy sauce according to taste;
3. Make dragon boat rice dumplings as shown. Pay attention to the position where you put the rice, especially the front end of the leaves;
4. Then put the meat, cover it with rice, and press the two sides toward the middle;
5. Fold this end over again. Just fold the growing part and tie it. Boil enough water in the pot, add the rice dumplings after the water boils, turn to high heat for half an hour, then turn to medium heat for at least 1 to 5 hours. After turning off the heat, you can continue to simmer for 1-2 hours.
Innovative ways to eat traditional rice dumplings
Innovation 3: Egg yolk meat rice dumplings (four-corner rice dumplings)
What is the filling of your rice dumplings?
Ingredients: round glutinous rice, cooked salted duck eggs, mung beans, pork, light soy sauce, black pepper, salt, oil, Ruo leaves, palm leaves or cotton rope.
Method:
1. Soak the glutinous rice overnight in advance and refrigerate it if the weather is hot. Cut the pork into slightly smaller pieces, add black pepper, light soy sauce, salt, a little sugar, oil, mix well, and marinate overnight. Soak mung beans overnight in advance. Don’t make too many mung beans, preferably no more than 1/4 of the glutinous rice. Wash the fresh Ruo leaves and the palm leaves, blanch them and tear them into narrow strips;
2. Mix the soaked rice and mung beans, peel out the egg yolks, and make the filling with the remaining ones. Add a small part of the egg white to the rice and mix;
3. Make the egg yolk meat dumplings big, we use two leaves. Take two leaves and overlap them as shown in the picture, roll them up, put rice, meat, egg yolk, meat, and cover with rice;
4. Wrap it up as shown;
5. Boil enough water in the pot, put the rice dumplings in after the water boils, turn to high heat for half an hour, then turn to medium heat for at least 1 or 5 hours. After turning off the heat, you can continue to simmer for 1-2 hours.
An innovative way to eat traditional rice dumplings
Innovation 4: Fresh corn rice dumplings (cone-shaped rice dumplings)
What is the filling of your rice dumplings?
Ingredients: round glutinous rice, fresh corn kernels, sugar, Ruo leaves, palm leaves or cotton rope.
Method:
1. Soak the rice overnight in advance, cut off the fresh corn kernels with a knife, and mix well with the sugar and rice. Wash the fresh Ruo leaves and the palm leaves, blanch them and tear them into narrow strips;
2. Take a leaf, roll it up as shown, and put in the stuffing;
3 , fold both sides to the middle, then buckle the long end and tie it. Boil enough water in the pot, add the rice dumplings after the water boils, set the heat on high for 20 minutes, then turn to medium heat and continue for 40 minutes to 1 hour.
Innovative ways to eat traditional rice dumplings
Innovation 5: Eight-treasure rice dumplings
What is the filling of your rice dumplings?
Ingredients:
Glutinous rice, red rice, black rice, rye flakes, red dates, mung beans, red beans, wolfberry, lily (you can choose the ingredients as you like, but the ratio of the total amount to glutinous rice is 1:1, not too much), white sugar.
Method:
1. Soak glutinous rice overnight, soak red beans, mung beans, black rice and red rice for 24 hours, soak red dates, black oatmeal, wolfberry lily for several hours. Then drain off the water, add the ingredients except dates and sugar and mix well.
2. Wash the rice dumpling leaves thoroughly, both front and back. Cut off the stem, right side, with the smooth side facing up. Roll it into a funnel as shown in the picture, fold the bottom.
3. Scoop a spoonful of rice, put a red date, and cover it with rice. Wrap it up as shown in the picture and tie it with cotton rope.
4. Boil enough water in the pot. After the water boils, put the rice dumplings in and cook on high heat for half an hour, then turn to medium heat for at least 1 or 5 hours. After turning off the heat, you can continue to simmer for 1-2 hours.
Innovative ways to eat traditional rice dumplings
Innovation 6: Brown sugar rice dumplings
What is the filling of your rice dumplings?
Ingredients:
Glutinous rice (soaked overnight), a little white sugar, brown sugar, flour (flour should not exceed 1/4 of brown sugar).
Method:
1. Drain the glutinous rice and mix in a little white sugar. Add brown sugar and flour and mix well. You can put it into the dry grinder of a food processor and beat it. Add an appropriate amount of water or oil to form a small ball.
2. Roll up the rice dumpling leaves as shown in the picture. The order is also one spoonful of glutinous rice, one brown sugar ball, and then one spoonful of glutinous rice. Just wrap it up as shown in the picture.
3. Place the rice dumplings after the water boils. For rice dumplings filled with brown sugar, the glutinous rice close to the brown sugar inside often appears to be uncooked. This is because the brown sugar filling is too dry. When making the filling, you can add some water and oil. The amount should be thin enough to form a ball. Glutinous rice can be soaked for 24 hours, but it must be refrigerated. When cooking, cook for a little longer. Can be cooked for 2-3 hours. That way there's no problem.
Innovative ways to eat traditional rice dumplings
Innovation 7: Curry Beef Rice Dumplings
What is the filling of your rice dumplings?
Ingredients:
Glutinous rice (soaked overnight), beef tenderloin, curry powder, light soy sauce, dark soy sauce, salt, sugar.
Method:
1. Cut beef into small pieces, add curry powder, light soy sauce, dark soy sauce, salt and sugar, mix well, marinate for half a day, preferably overnight.
2. Mix the marinated beef and drained glutinous rice evenly.
3. Make rice dumplings as shown in the picture. The same order is a spoonful of glutinous rice, add a few pieces of beef, then cover with a spoonful of glutinous rice, and wrap it up.
4. In the middle picture at the bottom, a dragon boat rice dumpling with an extended body is also made. In fact, the methods are similar. More on that in the next article.
5. After the water boils, put the rice dumplings in, high heat for half an hour, medium heat for 1 or 5 hours.