Pork and mushroom rice dumplings
The glutinous rice is fragrant and sticky, and the bacon is strong. It is evocative when bitten lightly...
Recipe Recommendations
- glutinous rice appropriate amount
- eucalyptus leaves appropriate amount
- Ma Liancao appropriate amount
- bacon appropriate amount
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- white sugar 1/2 scoop
- onion appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Pork and mushroom rice dumplings
1
Remove the stalks and wash the small flower mushrooms, and dice them; rinse the bacon with water and cut into small pieces; shred the green onion and ginger for later use.
2
Put the oil in the pan on fire and heat it up, add in the onion and ginger shredded, stir-fry until fragrant, and take out.
3
Add bacon and diced mushrooms and stir fry well. When the aroma is clear, add 2 spoons of oyster sauce and 2 spoons of soy sauce, and stir fry until colored.
4
Add 1/2 teaspoon of white sugar and continue to stir fry evenly.
5
Put the bacon and mushroom mixture into the soaked glutinous rice and mix well.
6
Wash the rice dumpling leaves thoroughly, take one piece and smooth it out.
7
Roll it into a funnel with smooth side up.
8
Spoon in the bacon and glutinous rice and press it. (Leave some distance between the rice edge and the rice leaf edge)
9
Press the lower two sides of the zongzi leaves towards the middle, fold the top zongzi leaves downward to cover the glutinous rice, and nest the growing zongzi leaves into corners.
10
After wrapping, tie the rice dumplings tightly with horseweed.
11
Put the wrapped rice dumplings into the pot, add water to cover the rice dumplings, bring to the heat and turn to medium and low heat for an hour and a half, turn off the heat and simmer for 1 hour.