Barbecued pork rice dumplings

Overview

The Dragon Boat Festival is here. If you count, you will find that the glutinous rice has been packed into more than 20 kilograms. Just think about it and you will know how many rice dumplings are packed! Hehe, everything is sorted out after the package is finished. According to this rule, the diary will not be updated after the festival, so I’d better take the time to get it done as soon as possible. This year, most of the rice dumplings are made with meat, mainly fresh meat. There are many flavors. A few days ago, I used pork rib sauce to marinate the meat, and then I used barbecued pork sauce to marinate the meat. In the past two days, I used Shacha sauce. They are all delicious. The food we eat at home is also more casual, and the most important thing is that it suits our family's taste. This is entirely my own practice and is for reference only. I am busy washing, wrapping and cooking every day, and after it is cooked, it is often snatched up. It feels good. There are two ways to make bacon rice dumplings. One is to mix the meat with rice, and add some salt and soy sauce to the rice. This method is suitable for wrapping sausages and bacon. The finished product is salty and delicious, and you will want to eat it. One is to make the meat into a filling, instead of mixing it with the rice, but fill the rice with the marinated meat. This method is suitable for making fresh meat rice dumplings. You don’t need to put salt in the rice. As long as the filling is evenly packed, it will taste just as delicious, and it is easier to operate when wrapping. Let’s sort out this barbecued pork dish first, because this is the only one I took a picture of the finished product. Hehe!

Tags

• snacks
• common dishes
• fujian cuisine
• old man
• festival customs
• dragon boat festival
• summer recipes
• barbecued pork sauce
• cooking wine
• cotton thread
• glutinous rice
• light soy sauce
• meat
• oyster sauce
• reed leaves
• sugar
• pepper
• salt

Ingredients

Steps

1. 1 Soak the rice in advance, change the water in between, and soak the rice for more than five hours.

   

2. 2 Clean the reed leaves you buy home one by one.

   

3. 3 Boil a pot of water, put the leaves in and cook for two minutes, take them out, pour water on them and trim off both ends.

   

4. 4 Cut the meat into centimeter cubes, add seasonings and mix well. The filling should be slightly salty.

   

5. 5 I started wrapping. The pictures were not taken in one go. This is a wrapping method that I figured out by myself. The more I wrap, the easier it becomes. This method is almost always used this year. Take two leaves. If the leaf is wide enough, one can be used. Fold it from the middle part and fold it according to the method of folding a funnel. But do not fold it into a funnel, but make it into a long shape, as shown in the picture.

   

6. 6 Take a look at the back part and fold it like this as much as possible, otherwise rice will leak.

   

7. 7 Put some rice first and then the meat filling.

   

8. 8 Cover with rice again.

   

9. 9 Pinch the rice in your hands to compact it.

   

10. 10 Shape it and move the reed leaves together with the rice into the palm of your hand.

    

11. 11 Cover the upper half of the leaves and hold them in your hands.

    

12. 12 Pinch the two corners of the upper part and shape it like this

    

13. 13 The tail of the leaf can be wound up. At this time, your thumb is just holding the middle part, which is the part where the thread will be wound.

    

14. 14 Look at the bottom, there are also two corners.

    

15. 15 Look at the upper part, there are also two corners.

    

16. 16 Wrap the rice dumplings with cotton thread. Use an electric pressure cooker to cook, arrange the rice dumplings and compact them, cover with selected beans, and it will be ready when the process ends.