Green vegetable juice rice dumplings
Overview
The rice dumplings I buy outside always have a slightly sour taste, and I can't taste the fragrance of the rice dumplings. When I got up early for a run, the reeds by the river were lush. I picked a dozen wider leaves and soaked the creamy cabbage into emerald green vegetable juice and soaked it with glutinous rice. The glutinous rice absorbed the vegetable juice and became round. I wrapped it with fresh reed leaves and cooked it in a pot. I ate a soft, glutinous and sweet one, which filled my mouth with fragrance. It was an unprecedented sense of satisfaction
Tags
Ingredients
Steps
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The baby greens here refer to buttered baby cabbage. The juice of this vegetable is fragrant and fragrant
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Add green vegetables and appropriate amount of water to the juice blender
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Grind into vegetable juice
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Prepare the glutinous rice
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Pour in the beaten vegetable juice to soak the glutinous rice
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Soak for about two or three hours. You can see that the vegetable juice has reduced significantly. The glutinous rice has become bigger. Wash the reed leaves and dried candied dates and prepare to make rice dumplings
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Reed leaves rolled up from below
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Wrapped with glutinous rice and dried candied dates
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Then wrap it up and tie it tightly with thread
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All wrapped up
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After wrapping the glutinous rice, there will be a little vegetable and glutinous rice water left underneath. Add some water and cook the rice dumplings together
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It takes about half an hour. It's soft, glutinous and sweet, and the fragrance fills your mouth, giving you an unprecedented sense of satisfaction.
