Xiangglutinous sausage and sea rice dumplings
By VicentaLakin
Recipe Recommendations
Steps for Xiangglutinous sausage and sea rice dumplings
1
Prepare glutinous rice, wash it, soak it overnight, drain it in the morning, add salt and mix until it tastes well.
2
Prepare to peel green beans, wash them, and soak them overnight.
3
Prepare mushrooms, sausage, sea rice (mixed with five-spice powder) and peanuts (soak in water overnight).
4
Cut mushrooms into small pieces, add soy sauce and stir-fry until fragrant.
5
Prepare bamboo leaves, wash them with water and cook them thoroughly. (Making rice dumplings in this way will not be easy to break)
6
Start making rice dumplings: use a few bamboo leaves to settle them.
7
Fold it inward between the leaves.
8
Fold inward in the middle of the leaves to form a funnel shape.
9
Add glutinous rice, mung bean, sausage, sea rice, mushroom, mung bean, and glutinous rice in turn.
10
Arrange the food in the funnel and gather the left and right leaves.
11
Fold the remaining leaves and seal them.
12
Tie it tightly with a rope. Hehe, since it was the first time I made rice dumplings, I tied it tightly.
13
The wrapped rice dumplings include (alkali water dumplings, peanut dumplings and sausage rice dumplings)
14
Put the wrapped rice dumplings into a cooking pot, fill up water, and boil over high heat for half an hour, turn off the heat for half an hour, and then turn off the heat for half an hour. This method saves more electricity. Of course, only small rice dumplings can do this. If you make large rice dumplings, it must take longer to cook them. Remember!
15
Open the cooked rice dumplings and cut them open. Wow, the fragrance of the bamboo leaves and the sweet aroma of the sausage tempted my appetite. After working hard for several hours, I ate three of them while they were hot. It tastes good, good!