Kuaishou delicious pecan dumplings

The Dragon Boat Festival is coming, and the friends must be pondering the fresh practices of various zongzi. I'll also contribute a new idea! Wrapping zongzi with pecans is derived from the rich nutritional value of pecans, especially suitable for urban mental workers, which can not only replenish the brain but also reduce cholesterol and prevent arteriosclerosis, etc., etc., suitable for people of all ages to eat, and it has many benefits for the body~ The pecans I chose this time are [American Pecan Association], the American Pecan Association was established in 2016 and is committed to showing the many benefits of native tree nuts in the United States. It is formed by a group of passionate growers and shellers whose job is to grow and harvest, and they love pecans! People who love work together, and the products must be safe and delicious! And to give you popular science, pecans and pecans are very different, and the kernels of American pecans are hypertrophied, sweet and fragrant. Pecan kernels are between large walnuts and small walnuts, with a crispy taste and a fragrant aftertaste. Compared with pecans, the shell is thick and the meat is less, the kernel is crispy and the taste is light, the aroma is moderate, the taste is mellow and sweet, but the fragrance is a little greasy. The crisp texture of pecans is matched with glutinous rice dumplings with raisins, which is definitely a fairy taste, and the crispy pecans and soft glutinous Jiangmi are very fast and simple, not easy to leak rice, suitable for novices. You might as well give it a try! The dosage in the table of materials can be wrapped in 10 to 12 rice dumplings.

Ingredients

Americanpecan 200 g

Jiangmi 500 g

raisins 120 g

cornoil 20 g

whitesugarorbrownsugar 150 g

Cooking Instructions

Prepare the main materials.
Wash the rice (long and round) and put it in the rice cooker according to the amount of water used to cook the rice normally.
Or you can use a steamer to steam over the water.
Steamed until it is half-cooked, that is, it tastes like it has a bit of a hard core taste.
Add 20g of corn oil (salad oil is also available).
Mix the oil and rice well with a spoon.
At this time, you can process pecans, which are very tasty and look very good, with full and full grains.
Add pecans, raisins, sugar and glutinous rice.
Allow to cool a little and grasp well with your hands.
It's time to make rice dumplings.
I use bamboo leaves, according to the diagram to fold the bamboo leaves into a funnel shape, pay attention to leave a little leaf at the bottom to bend, so that it will be more stable.
Add the freshly mixed glutinous rice filling and press it with a spoon.
Fold the extra zongzi leaves to cover the rice, and at the same time hold the zongzi with the other hand, and use your fingers to squeeze both sides of the front end of the zongzi slightly so that its surface becomes a triangle.
Fold the leaf in half, facing one corner of the triangle, fold the two edges of the leaf by hand to become a triangle, so that the next corner is added, and the four-cornered zongzi is formed.
Then fold the excess bamboo leaves in half and fold them back along one side.
Just stick tight.
When tying the thread, the line is perpendicular to the direction of the dumpling leaf that has just been folded back, so that there will be two zongzi corners on each side of the line. Tie it up this way, and it will be very strong.
Because glutinous rice is steamed, it is a little soft, and it is not as good as raw rice, but its advantage is that it is not easy to leak rice, and for novice Xiaobai, the success rate is greatly improved!
Wrap the dumplings and steam them in a steamer for 15-20 minutes. Because the glutinous rice itself is half-cooked, it does not need to be steamed for too long.
Perfectly out of the pan and good in taste!
Pecan dumplings are delicious and nutritious.