Meat-flavored rice dumplings

Wash the rice dumpling leaves and rope

Put the washed rice dumpling leaves and rope into a large pot, cover with water, bring to a boil over high heat, and cook until the leaves change color and become pliable. This can not only disinfect the leaves, but also make the leaves and ropes less likely to break. Very convenient to wrap.

Take it out, drain and cut off the excess head and tail. Otherwise the stem on the head will pierce the leaves.

While the leaves are cooking, wash the glutinous rice and peeled mung beans, drain them, add some peanut oil and salt, mix well, and set aside. Most people soak glutinous rice and beans in water for several hours so that they become softer when cooked. But personally I feel that soaked rice has no fragrance, so I don’t soak it in water.

Wash the pork and cut into small pieces, add appropriate amount of peanut oil, salt, sugar, soy sauce, oil and allspice, stir. pickled.

Slice the sausage, dice the bacon, soak the mushrooms in water in advance, dice them, mix them, add an appropriate amount of peanut oil, oil, sugar, stir and set aside.

Fold the leaves in half, add glutinous rice, mung beans, sausage, bacon, mushrooms, pork, add mung beans and glutinous rice, wrap it up and tie it tightly with a rope.

After everything is wrapped, add water to cover the rice dumplings and cook over high heat for four to five hours. It’s ready to eat. The rice dumplings I make here are square, which are larger, so they take longer to cook.

Let’s try one first

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