Rice dumplings
Glutinous rice 1000 grams | Mung beans 250g |
红豆 250g | Pork belly Appropriate amount |
Salted egg yolk Appropriate amount | Nanru piece |
Salt Appropriate amount | Jianshui A large number |
Five-spice powder Appropriate amount | Soy sauce Appropriate amount |
Step 1
1. Jianshui is filtered water from a solution of plant ash and water. Let’s take a look here. I use the ashes of dried and burned peanut seedlings. I use a filter with a container underneath, put the ashes on top, and rinse it down with boiling water.Step 2
2. Then filter with a gauze towel. (There are also non-filtered ones, where the plant ash is mixed with water. I have only seen this method in Xilin County, Guangxi.)Step 3
3. Soak the glutinous rice directly in this water.Step 4
4. Let me mention here that mung beans and red beans must be soaked one night in advance. pork. Cut into pieces and marinate in advance with salt, soy sauce, five-spice powder and ginger.Step 5
5. Take salted egg yolk.Step 6
6. Soak the glutinous rice until it breaks into pieces when pinched. Pour out and drain. Drain the water and mix it with red beans and mung beans. Add salt and a little oil! At this time, we start to cook the rice dumpling leaves and straw rope. The leaves will not stick to the glutinous rice when cooked with a little oil. When wrapping, first fold the leaves into an inverted pagoda shape, just like that ice cream cone.Step 7
7. Add the glutinous rice and bean ingredients and the meat. I didn’t put the egg yolk in this one.Step 8
8. Put another layer of glutinous rice.Step 9
9. Arrange it, twist off the top leaves to cover the mouth, twist to one side and grab it.Step 10
10. Tie with straw ropeStep 11
11. The wrapped rice dumplings are cooked with bean tendons in a pressure cooker. Cooking tips for rice dumplingsEveryone’s favorite is the filling, you can just put salted egg yolk or you can add meat and salted egg yolk. Therefore, the amounts of meat and salted egg yolk are controlled separately.