各种各样的粽子包法
虽然我是南方人,但是对粽子没有特殊的咸甜偏爱,只要是自己爱吃的材料被包在粽子里我都爱吃,咸的有肉香,甜的有甜香,各有不同。\r\n\r\n粽子的形状也因为地理差异各不相同,不过不管是什么形状都没有关系,自己喜欢就可以了,主要是怎么调配粽叶包裹的馅料才是关键~相比咸味的肉粽,甜味的会相对好调配一些,因为不用担心酱油味在煮制过程中冲淡之类的,只需要将喜欢的食材包在一起就可以了。\r\n\r\n甜粽子我最爱的还是豆沙粽,细软的豆沙香甜可口,配上糯糯的米饭,简直绝配!因为喜欢红豆,我就自己配了一个豆沙粽的配料,在糯米里我混入了红豆增加口感;另外我加入紫米,一是觉得紫米和豆沙绝配,二是觉得充当天然染色剂,给白白的粽子天上一抹颜色。\r\n\r\n配方可以做10个150克左右的四角枕形粽。一个粽子需要3片大粽叶。需要提前一晚泡糯米和红豆。包四角枕形粽子的细节教程翻看我主页,有单独教学。
By ????子馨
用料- 糯米 500克
- 紫米 100克
- 赤豆 100克
- 豆沙 300克
- 粽叶 30片
- 棉绳 1卷
1、红豆糯米需要提前一天净泡,净泡过后不容易夹生。豆沙选择细沙口感会更好,如果喜欢粗沙也可以自己调整,有心思的也可以自己熬制豆沙。棉绳我选了个相配的红白棉绳,如果还要包别的味道,用来区分。
2、糯米要先用水清洗几遍后再冷水常温泡上末过表面半指深的水,因为糯米会涨开。
3、红豆也需要泡发,清洗过后泡上末过一个指节的凉水常温隔夜就好。
4、第二天,净泡好的糯米倒去水,再冲洗几遍,就可以备用了。
5、泡过一晚的赤豆会有点褪色并且涨开一倍,这种就容易煮熟。
6、一样的过滤水分再冲洗一下就可以备用了。
7、将紫米清水冲洗干净即可,不需要泡发。然后将红豆和紫米倒入糯米里,翻拌均匀备用。
8、然后我们来清洗一下粽叶。我喜欢用真空包装的新鲜粽叶,味道香,不容易脆裂,颜色好看。拆开后清水多冲洗几次,每一张叶子都要分开冲洗,洗干净后放在盆里备用,不用滤干水分。
9、我用的豆沙是现成包装的,外包装冲洗一下,在一个角处剪开一个小口子,一会儿就可以直接当做一个裱花口把豆沙挤进糯米中间。
10、接下来开始包粽子!(仔细教程看我主页 - 四角枕形粽子包法)\r\n取两片大叶子,内侧叶尖相对,各自叠放在1/2处。
11、在相交中心下方旋转对折这出粽子的兜口。
12、然后将糯米红豆紫米混合米挖一勺平铺在兜里,挤上红30-35克豆沙,再挖一勺米铺在豆沙表面,然后轻轻用手压平。
13、一个粽子在150克左右就行,大小自己可以控制,150克的话这个配方可以做10个左右。
14、然后我们需要在粽子底部(左手掌和粽子中间)垫一张(第三张)粽叶,叶柄朝自己。右手将多余的粽叶柄翻折盖住糯米,左手拇指食指捏紧头部,呈现三角状,右手将两边多余的叶边翻折下去。
15、翻折下去后,用左手握紧,再将顶部多余的叶子向下翻折贴合粽子就行了。
16、手一定要握紧粽子,然后缠上棉线就可以了。
17、棉线不需要打结,折进去绕两圈就可以了!不行的也可以打结。
18、包粽子前建议先起锅烧水,因为粽子要用沸水煮。可以提前开始煮沸水,建议拿个深口锅,这样不容易溢出来。
19、等粽子全部包完也差不多沸水了,一定要煮沸哦!
20、小心放入粽子,水位一定要深末过粽子,加盖持续中火煮2个小时。
21、锅子小或者放水不是很多的话,注意要留意水位,不要烧干哦!两个小时后粽子就煮好啦~~取出来就可以直接吃,吃不完的冷藏冷冻都可以!
22、紫红色的糯米紫米红豆包裹着细沙,甜甜蜜蜜,真的巨好吃!喜欢沾白糖的也可以甜上加甜!
小贴士煮粽子的时间宁可长一些,不要太短,太短容易夹生,第一次煮夹生复煮就还是会夹生。\r\n煮好的粽子马上吃完的话就冷藏保存就好,冷藏保存的粽子取出可以微博也可以蒸一下加热;如果要长时间保存就推荐冷冻,要吃的时候取出蒸热就可以了!
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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