Salted pork rice dumplings
By LeopoldoJast
The Dragon Boat Festival is approaching, and seeing gourmets busy making rice dumplings also allows me to integrate into this atmosphere. This is the first time I make rice dumplings in my life. Before that, I have always eaten rice dumplings made by my mother, or rice dumplings bought in a big supermarket. I have learned this craft at this moment. Although I am not very proficient, it makes me intoxicated. At this moment, my family and friends can also share my happiness and taste the rice dumplings I make for the first time. I would like to thank the gourmets for showing their talents here, which taught me a lot!
Recipe Recommendations
- glutinous rice appropriate amount
- pork belly appropriate amount
- Scorpion leaves Moderate amount (dry)
- salt appropriate amount
- chicken essence appropriate amount
- corn oil appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- rice wine appropriate amount
- sesame oil appropriate amount
Steps for Salted pork rice dumplings
1
Buy and dry rice dumplings leaves and soak them in clear water all day, changing the water several times during this period.
2
Wash the pork belly, cut it into small pieces, mix well with salt, thirteen spices, soy sauce, soy sauce, oyster sauce, rice wine, and sesame oil, and marinate in the refrigerator for about a day.
3
Wash the glutinous rice thoroughly, soak in water overnight, add appropriate amount of salt, corn oil and chicken essence, and mix well. Set aside.
4
Peel and wash green beans thoroughly, soak in clear water for about 2 hours, add appropriate amount of thirteen spices, salt, corn oil and chicken essence, and mix well until set aside.
5
Soaked rice dumplings leaves and water straw ropes are boiled in boiling water for about 5 minutes to disinfect.
6
After scalding the rice dumplings leaves, wash them on both sides with clean water, and slightly trim the heads and tails of the leaves for later use.
7
Take two rice dumplings leaves, overlap them, and roll them into a cone shape.
8
Add glutinous rice, mung bean, pork belly, mung bean, and glutinous rice in turn, and press the surface slightly with a spoon.
9
After wrapping it, it was tied tightly with straw ropes, and a rice dumpling was completed.
10
Wrap all the rice dumplings the same way.
11
Put them into the pressure cooker one by one, add the water that has been wiped with the rice dumplings, cover, install the safety valve, and bring to a boil.
12
Turn to low heat and continue to cook for about 1 hour, turn off the heat and let it simmer in the pressure cooker until the valve no longer breathes, then take it out and serve.