The dumpling leaves are fragrant, and the unique black rice dumplings in Jiangnan are better digested, with 2 flavors, and there is no dispute between sweet and salty

Today I will share with you a less common black rice dumpling - black rice dumplings, black rice dumplings are our local traditional food in the Dragon Boat Festival, black black rice dumplings are not made of black rice, but ordinary white glutinous rice, this ordinary white glutinous rice has been processed into black, is a special snack in the south of the Yangtze River;

So how does white glutinous rice turn black? Is there any nutrition in eating this black zongzi? First of all, the white glutinous rice is dyed after soaking the leaves of the southern candle tree, and the southern candle tree is also known as the black rice tree, so this zongzi is also called black rice zongzi, the black rice leaves are rich in pigment components, the white glutinous rice is soaked in the juice of the black rice leaves, the pigment will be strongly attached to the glutinous rice, and browning occurs at the same time, the freshly soaked glutinous rice is brown and blue, and the brown and cyan glutinous rice will turn black under the condition of high temperature steaming, which is the principle of glutinous rice turning black;

The reason why this "black zongzi" is popular and can become a folk snack in the south of the Yangtze River is because its nutritional value is very good.

In addition to this, the leaves of the black rice tree have many effects, mild and can be used in medicine, rich in a variety of vitamins, amino acids required by the human body, various trace elements and anthocyanins, have the effect of nourishing the spleen and kidney, calming the nerves, brightening the eyes, black hair, and nourishing the skin, and can also promote intestinal peristalsis and help digestion;

Therefore, the glutinous rice soaked in the juice of the black rice leaves is easier to digest than ordinary glutinous rice, because the glutinous rice itself will be more difficult to digest, but after soaking, coupled with the effect of the southern candle leaf itself, the moderate consumption of black rice dumplings has the effect of strengthening the spleen and stomach and clearing the intestines.

Zongzi has a sweet and salty dispute since ancient times, for the salty party, meat is the soul of zongzi, today there is an upgraded version of meat dumplings - pork rib dumplings, the lean meat on the ribs is not firewood, with a little fat, so that the black rice is more oily, but it tastes oily but not greasy, of course, there are also sweet dumplings for sweet lovers, the most classic filling of sweet zongzi is bean paste filling, the fragrance of black rice bean paste dumplings will conquer the sweet party again, black rice shining like black pearls, with sweet bean paste, It smells like the unique fragrance of black rice leaves, and a bite will make you feel satisfied;

In the following article, I will introduce you in detail the specific methods of 2 kinds of black rice dumplings, so that you can make 2 flavors of rice dumplings at home at one time, and friends who like it can try it!

【Raw materials】glutinous rice, black rice leaves, dumpling leaves, chestnuts, pork ribs, bean paste;

【How to make black rice dumplings】

1. After 300g of black rice leaves are cleaned, add 1500g of water, whip them into juice, filter the juice, remove the slag, and leave the juice of black rice leaves; About 1000g-1500g glutinous rice can be soaked here, drain the cleaned 1500g glutinous rice, pour it into black rice water, soak for 24-36 hours, when the temperature is high, it should be refrigerated and soaked, and the soaked time will be longer, and the color of the cooked zongzi will be darker;

2. This is the soaked glutinous rice, the color is already a little dark green, this color is just right, pour out the glutinous rice after soaking, put it aside to drain the water, and start to prepare the filling;

3. The sweet filling is a ready-made bean paste filling, divided into about 40g of each agent, rub it round and set aside, the bean paste filling can be fried by yourself or bought ready-made, choose according to your preferences;

4. The salty filling is pork ribs and chestnuts, the chestnuts are cleaned and put aside for later use, the ribs should be marinated, the ribs can be marinated a little salty, the saltiness of the zongzi comes from the ribs, add a little salt, light soy sauce, dark soy sauce, oyster sauce, sugar to the ribs, stir well, and set aside to marinate for 45 minutes;

5. Re-process the dumpling leaves, fresh dumpling leaves should be boiled, the dumpling leaves will become soft, not easy to break when wrapping, the dumpling leaves are boiled under cold water, boil for 5-8 minutes after the water is boiled, out of the pot, and set aside with cold water;

6. Take 2 zongzi leaves, cut off the head and tail, one zongzi leaf is rough on this side up, the smooth side of the other zongye is facing up, the two narrow ends of the two zongzi leaves overlap together, and then bend the zongye from the middle into a nest, like a funnel-like shape, put a layer of glutinous rice in the funnel shape, then put chestnuts and pork ribs, cover a layer of glutinous rice, fold the back zongzi leaves up to cover the glutinous rice, press down the excess zongzi leaves on both sides, fold the excess down, and finally wrap the rope around twice to tie a knot for it, Such a black rice chestnut pork rib dumpling is ready;

7. The same method to make a bean paste dumpling, you can use different colors of threads to bind, easy to distinguish, when wrapping the rope should be tighter, so that the rice will not stick to the leaves when peeling out, and the shape of the zongzi is also better, and the rice flavor will be more intense when eating;

8. After the zongzi are wrapped, you can cook in the pot, put the zongzi in the electric pressure cooker, add a little more water, the glutinous rice is soaked, the water can be put a little less, the state of half steaming and half cooking can be, choose a key with a relatively high pressure, and wait for it to be cooked;

9. After cooking, put it in it and simmer for about 3 hours before taking it out, so that the cooked zongzi are more delicious;

11. Peel off a black rice rib chestnut dumpling, the black rice grains are black and bright, the color and fragrance are full, the meat fragrance, the bone fragrance, the glutinous rice fragrance, the fragrance of the southern candle leaves, and the fragrance of the dumpling leaves, mixed together, plus the flour glutinous of chestnuts, the soft glutinous glutinous rice, all kinds of flavors meet on the tip of the tongue, it is definitely delicious in the world;

12. Bean paste dumplings also have different flavors, fresh and sweet, soft and glutinous, and taste great;

Summary of the practice of black rice dumplings:

1. There is a limit to the season of black rice leaves, and black rice dumplings can be made more in the season and frozen in the refrigerator;

2. There are many filling options for black rice dumplings, in addition to pork ribs, chestnuts and bean paste, you can also make pork belly dumplings, egg yolk meat dumplings, date dumplings and so on;