lazy rice dumpling

Overview

Every time when I was drying the rice dumplings, I also heard the voices of other people. They said that they really wanted to make rice dumplings, but they were clumsy and couldn't make them. So I was thinking, can I design a rice dumpling that is easy to make and can taste the aroma of rice dumplings? After experiments, Guozi made this semi-naked lazy rice dumpling. Those who know how to make rice dumplings can also try this flavor once. I feel that the taste of half-naked rice dumplings is completely different from traditional rice dumplings. Traditional rice dumplings are completely wrapped and can be very glutinous when boiled in water. Half-naked rice dumplings are steamed, so they taste much less glutinous. Because they are half-naked, the rice on the surface will easily harden when exposed to air for a while after being taken out of the pot. It is recommended to make a small amount each time, as long as it is enough to eat, and it is best to eat it while it is hot. However, they all have the fragrance of reed leaves. If there are too many wraps and you haven’t finished eating them, wrap them in plastic wrap and steam them again before eating, which will make them more delicious! Here, Guozi also teaches you a lazier method, which is to put the washed glutinous rice into the pot while cooking, then cut the washed reed leaves into several large pieces, insert more into the rice, and add an appropriate amount of water. After cooking, the house will be filled with the fragrant smell of reed leaves, and you can easily taste the flavor inside the rice dumplings, but this is no longer called a rice dumpling.

Tags

• snacks
• old man
• festival customs
• traditional food
• dragon boat festival
• zongzi
• autumn recipes
• glutinous rice
• light soy sauce
• peanuts
• sausage
• reed leaves
• salt

Ingredients

Steps

1. 1 Soak the glutinous rice for an hour or two, remove the water, add a little light soy sauce and a small amount of salt, mix well, cut the sausage into slices or dices

   

2. 2 Boil the rice dumpling leaves in water for three minutes in advance and then wash them. Use scissors to cut off the hard stems of the rice dumpling leaves and roll them into a funnel shape.

   

3. 3 As shown in the picture, first cut off part of the rice dumpling leaves, then fold the leaves inward to form a funnel shape

   

4. 4 Add the prepared glutinous rice and two sausage slices, and press well.

   

5. 5 Prepare a bowl, put each package upright in the bowl

   

6. 6 Put enough water in the steamer to steam for thirty minutes, and prepare a high-temperature bowl,

   

7. 7 Put the wrapped rice dumplings upright in the bowl. (I made the rice dumplings for five people, so I put more. If you have a small family, remember to pack less.) Cover the pot with a lid and bring the water to a boil. Then steam over low heat for half an hour. Do not lift the lid during steaming

   

8. 8 After half an hour, take it out and eat it while it's hot. Don't leave it for a long time to prevent the rice from getting hard. If it's not finished, wrap it in plastic wrap and steam it again when you eat it. It will be more delicious!