“After wrapping up the rose dumplings, there are still a few leaves of dumplings, just soak some glutinous rice and red beans and make some salty dumplings.Red bean salted rice dumplings, the most classic is bacon and red bean dumplings, but this year, something different, the bacon into jar meat, to a jar meat and bacon dumplings, do not know what is the taste?The jar meat is too fat. If you cut the rice dumplings in accordance with the previous practice, it would appear too fat.Think about it better to slice it into slices, at least slices of lean meat.This is supposed to be the thinnest piece of jar meat, isn’t it?It still looks fat.Stir-fry out excess oil, not only to increase the fragrance, but also to eat less oil.Salt addition is entirely based on experience, and without experience, it has to be added at will.At first, the leaves of Zongye rolled in a circle and a half wrapped in long and slender Zongye, the most comfortable and favorite shape.Later, seeing the need for leftovers, wrapped the last two into fat dumplings, there was no leftovers at all.Red bean salted rice dumpling with jar meat tastes as good as bacon version.
|Glutinous rice||200 grams|
|Red bean||40 grams|
|pork pieces simmered in an earthenware jar||120 grams|
Ingredients: 200g glutinous rice, 40g red beans, 120g jar meat, proper salt.
Red beans and glutinous rice are washed in clear water and soaked until they swell.
When cooking, soak the red beans with water and put them in the rice cooker steaming drawer.
Steamed with meals.
Pour glutinous rice and red beans into the screen separately to control the moisture content.
The meat of the jar was cut into narrow slices.
Put it in a pan and stir-fry it over a small heat.
Fry into golden yellow and pour out excess oil.
Pour the meat and rice beans into a bowl and add some salt.
Mix well and set aside.
Wash and dry the leaves of Zongye.
Roll one and a half, long cone.
Fill in the stuffing and press it tightly.
Cover the stuffing with the top leaves, then fold them to the side and form a triangular cone.
Tie a rope from top to waist and tie it tightly.
All done well.
Cut off long petioles.
Put it into the pot, add water without rice dumplings, boil over high heat and turn to medium heat for more than two hours.
Zongzi ripens thoroughly and softens, then extinguishes.
Out of the pot to control water.
Peel and eat.
The proportion of each material can be adjusted according to their own preferences.Jar meat can be replaced by Bacon or pork.The cooking time of zongzi should be increased or decreased according to the size and quantity of zongzi.