Black and white glutinous rice dumplings with fresh meat
After adding black glutinous rice, the taste becomes even more waxy, and with the aroma of fresh meat, I really eat it one bite after another!
Recipe Recommendations
- black glutinous rice 50 grams
- eucalyptus leaves a dozen
- Maletia japonica a dozen
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken powder appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Black and white glutinous rice dumplings with fresh meat
1
Wash the black and white glutinous rice and soak in water for about 2 hours;
2
Soak the zongzi leaves and Maliancao in water (the water probably does not reach the zongzi leaves, it is best to find a heavy object to press them);
3
Cut the meat into small pieces, add salt, chicken powder, pepper and soy sauce and marinate for about an hour;
4
Rinse the soaked glutinous rice, drain the water, add salt, chicken powder, pepper and soy sauce, stir well, and add the meat pieces;
5
Take a soaked rice leaf and rinse it;
6
Roll the inside of the head into a funnel shape, and tighten the bottom of the funnel;
7
Add a small amount of mixed glutinous rice, tighten it, and fill the funnel mouth;
8
Tighten the wrapped sides tightly. After folding the remaining zongzi leaves above to cover the funnel opening, fold the remaining leaves and collect them towards the corners;
9
Tie the rice dumplings with lotus grass to prevent rice leakage when cooking;
10
Place the wrapped rice dumplings tightly in the pot, and add the water that has not passed through the rice dumplings; I used a pressure cooker to cook them with the five grains and simmer them for about 30 minutes after cooking;
11
Haha! It's out of the pot! It's best to rinse it down with cold water, which will make it easier to peel! Let's eat!