Cantonese style rice dumplings

Overview

It has been a custom for thousands of years, and rice dumplings are wrapped in thousands of homes. It is the Dragon Boat Festival again. I started to think about what kind of stuffing should I make in the rice dumplings this year? I used to watch my mother and mother-in-law making rice dumplings, each with their own characteristics. My mother made four-cornered rice dumplings, while my mother-in-law made three-cornered rice dumplings. But I always like the filling more than the crust, so the triangular wrapping method obviously cannot meet this requirement. So I gave it up decisively...

Ingredients

Steps

Soak peeled mung beans in water overnight.
Since my daughter and I both hate fat meat, we chose lean meat. Use appropriate amount of mellow fresh food, chicken essence, dried shiitake mushrooms, Wang Shouyi thirteen spices, barbecued pork sauce and ginger and put them in the refrigerator to marinate one day in advance.
Soak the rice dumpling leaves and straw rope in hot water one day in advance and wash them with clean water before wrapping.
Cut Cantonese-style sausage into about 1CM thick slices.
Wash the glutinous rice in advance and soak it overnight. Mix it with a very small amount of edible soda ash 1 hour before wrapping (remember not to add too much, as long as the beige color turns slightly yellow), then add a bottle of olives and mix in (this year, I had a whim to add olives to the glutinous rice, and I didn’t expect it to taste very good). If you don’t like olives, you can add salt or five spices or thirteen spices instead of adding them.
Arrange the ingredients needed to make the rice dumplings and you’re ready to start!
I have been looking for this salted egg yolk on Taobao for a long time, and finally found this store that has a lot of sales and no bad reviews.
Use three rice dumpling leaves (smooth side) stacked in a "pin" shape. First spread a layer of glutinous rice and add a spoonful of peeled mung beans, then add fillings such as meat, eggs, mushrooms, etc. You can stack them in any order.
Use three rice dumpling leaves (smooth side) stacked in a "pin" shape. First spread a layer of glutinous rice and add a spoonful of peeled mung beans, then add fillings such as meat, eggs, mushrooms, etc. You can stack them in any order. (Ginger for pickling cannot be added)
After stacking the filling, cover it with a spoonful of peeled mung beans, and finally cover it with a layer of glutinous rice.
The wrapping method is as shown in the picture. First, press and fold one end of the tail leaf in half, and then fold it down.
Then do the same with the other end.
Just tie the two ends with straw rope.
The straw rope should be tied tightly but not too tight!

Overview

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Ingredients

Steps