Bacon rice dumplings

My son asked for this rice dumplings by name. I have been busy making rice dumplings these days. When my son saw me making rice dumplings, he asked if I could make him some bacon rice dumplings. I said of course. So there was this bacon rice dumpling that combines Chinese and Western medicine. In Nanchang, people prefer to add edible alkali to glutinous rice when making rice dumplings. The rice dumplings added with alkali can help digestion and are not easy to hurt, and the rice dumplings added with alkali are more chewy. Many people around me like to eat alkali rice dumplings, and they taste better if they are cold. When making rice dumplings, choosing glutinous rice is very important. The rice dumplings made from good glutinous rice can be cooked slightly. The rice dumplings made from poor glutinous rice are either uncooked or very soft and rotten. I read that many friends wrote in their diaries saying that they should soak glutinous rice for a day, a night, and some even a few days. I think this may be a misunderstanding. Since childhood, I have seen the old people around me making rice dumplings for only a few hours at most, and some only 30 minutes. However, the rice dumplings made are still very good. Perhaps it is because my friends and I live in different regions, and it is possible that we have different requirements for rice dumplings. There is also the treatment of zongzi leaves. I personally think that if it is not for the fact that you buy too hard zongzi leaves and cannot be used to wrap rice dumplings, it is best not to cook the zongzi leaves, because once the zongzi leaves are cooked, the fragrance of the zongzi leaves will no longer exist. If the zongzi leaves are cooked, the aroma of the made rice dumplings will be greatly reduced. As long as the zongzi leaves are repeatedly washed and soaked in clear water. The zongzi leaves that have not been used up once should be soaked in clear water, and the water should be changed every day until next use. You can dry too much food until it is dry and wrapped until you want to eat rice dumplings.

Recipe Recommendations

glutinous rice appropriate amount
bacon appropriate amount
edible alkali appropriate amount
eucalyptus leaves appropriate amount
salt appropriate amount
corn oil appropriate amount

salty and fresh
cook
several hours
simple

Steps for Bacon rice dumplings

Wash the glutinous rice and soak it slightly. (There are no strict rules on this time, but it mainly depends on your own time. I washed rice and soaked it after lunch, and then made rice dumplings after taking a nap.) You can also soak in the water for a longer time after wrapping it.

Remove the water from the soaked glutinous rice, add edible alkali, salt, and corn oil, and mix well. (Alkaline rice dumplings have relatively more alkali, and other rice dumplings can be lighter alkali).

Fry the bacon and let it cool, cut into small pieces and set aside.

Take two washed rice dumplings leaves.

Align the tip of the blade and roll the tip clockwise inward to form a funnel shape. (If the zongzi leaves are bigger and the funnel is bigger, you can also move the tip of the leaf to the left like me, so that the funnel becomes smaller and the rice dumplings you make will be smaller.)

Put half of the glutinous rice into the funnel and then add the bacon.

Add glutinous rice to level the funnel, and press the rice leaves on both sides inwards as shown.

Fold off the top zongzi leaves and press the zongzi leaves on both sides along the shape of the funnel.

Continue to fold the extra rice leaves along the shape of the funnel, in the direction you like.

Use brown hemp to tie it tightly, but don't tie it too tightly. The glutinous rice will expand when cooked, and it will easily burst when cooked tightly.

Cut off excess rice dumplings. (Excess rice dumplings can easily pierce other rice dumplings, especially hard rice dumplings).

Soak the prepared rice dumplings in clear water, and cook them together with other rice dumplings. Heat the pressure cooker over high heat and continue to cook for 25 minutes.