Guizhou gray rice dumpling
Overview
It’s been a long time since I’ve been here for delicious food. When I opened it again, I saw a lot of familiar names and the more and more tempting food. It felt so friendly. So I came back, let’s catch up on my homework first, the first Dragon Boat Festival Zongzi. [Guizhou Gray Rice Dumpling] On Sunday morning, I got up at 8 o'clock and went to the market to buy the freshest rice dumpling leaves and straw. 9:20: Arrive home to wash rice dumpling leaves and soak straw. The soul of gray rice dumplings is Sichuan peppercorns. As the Dragon Boat Festival approaches, the price of Sichuan peppercorns is ridiculously high. I bought the best one for 12 yuan per tael. Yes, it was 1 tael. It was wrapped until 1 o'clock in the afternoon, and it was finally wrapped. I was tired, so I put it in the big pot and started cooking it. I think I could eat it in the evening. Today when I was buying rice dumpling leaves, an acquaintance asked me, "Why did you buy these?" Spend a little money and buy ready-made ones for peace of mind. In fact, the Dragon Boat Festival is a traditional Chinese festival, and making rice dumplings is also a cultural inheritance. I will definitely teach my daughter-in-law how to do it in the future.
Tags
Ingredients
Steps
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Wash rice dumpling leaves and straw stalks carefully.
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The soul of gray rice dumplings, fresh peppercorns and straw ash.
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Sift the wheat straw ash and mix with the glutinous rice, then add chestnuts or peanuts (you can add whatever you want, it’s up to you).
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I only know how to make Jianjian Zongzi [shy], and I am self-taught. Because I make it only once a year, it is difficult to improve my skills.
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Cook in a large steamer for at least 8 hours. The water must cover the rice dumplings. Of course, using a pressure cooker can save a lot of time, but my pressure cooker is too compact.
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I like the feeling of meat and chestnuts and peanuts in every bite. This feeling is called satisfaction.
