The fragrance of Dragon Boat Festival rice dumplings ---- Five-spice bacon rice dumplings

Overview

The annual Dragon Boat Festival is coming soon again. My mother has been making rice dumplings herself since I was a child. In the past few years without my mother, I can only buy rice dumplings and eat them. The various kinds of rice dumplings in the shopping mall are dizzying, and the prices are not cheap. The day before yesterday, my colleague brought rice dumplings made by himself, which gave me the urge to make my own rice dumplings. On the weekend, I went to the vegetable market with my dad to buy rice dumpling leaves, glutinous rice, fresh meat and other ingredients. I went home excitedly and started preparing. I thought it would be easy with my dad's help, but who knew that my dad didn't know how to make it at all. I tried hard to recall the scene when my mother was making rice dumplings, so I had to make it for myself! I was very busy at first, but I gradually started to get started. The rice dumplings I made looked like this. Although they were not as good as those made by my mother, I still felt a sense of accomplishment when I saw the results of my hard work! The house was filled with the aroma of rice dumplings, and I was very excited when I started cooking them. I tasted one and it felt so delicious! I didn’t expect that making zongzi for the first time would be so successful! Come and give it a try, everyone!

Tags

• snacks
• dried shiitake mushrooms
• edible oil
• five spice powder
• fresh meat
• glutinous rice
• light soy sauce
• meidou
• sugar
• zong leaves
• salt
• waterweed

Ingredients

Steps

1. 1 Put the rice dumpling leaves and water plants into the pot, pour in water (cover the rice dumpling leaves), turn to low heat and cook for 5 minutes after the water boils. Then put them into cold water, wash them piece by piece, and soak them in cold water (to prevent them from drying out).

   

2. 2 Wash the eyebrow beans and soak them in water overnight, then drain the water and set aside.

   

3. 3 The glutinous rice is also washed and soaked in water overnight, then drained and set aside for later use. (I chose Thai sticky rice)

   

4. 4 Wash the fresh meat and cut it into pieces (the size depends on your preference), then marinate it with five-spice powder, light soy sauce, and sugar overnight. (The weather is hot, remember to put it in the refrigerator~)

   

5. 5 Soak the dried mushrooms until soft and chop into pieces.

   

6. 6 Pour the glutinous rice, eyebrow beans, shiitake mushrooms, salt, light soy sauce, five-spice powder and cooking oil into the pot and stir well, then turn up the heat and stir-fry until a little sticky, then set aside. (This is to prevent the materials from loosening when wrapping the rice dumplings, making it easier to wrap)

   

7. 7 Take two rice dumpling leaves, stack them with the smooth sides upward, and fold them into a funnel shape from 1/3 of the leaf tip.

   

8. 8 Scoop in a spoonful of rice, put a piece of fresh meat on it, then scoop another spoonful of rice and press it tightly with a spoon. (Be careful not to fill it too full, and leave some distance between the rice edge and the rice dumpling leaf edge)

   

9. 9 Use your index finger and thumb to fold the rice dumpling leaves on both sides toward the middle, then fold down the remaining leaves, and fold the grown parts to the sides. Remember to use a little force with your hands, and finally tie them up with water plants.

   

10. 10 Finally, put it into the pot, pour in water, the water must cover all the rice dumplings, bring to a boil over high heat, then turn to medium heat and cook for two hours. During this period, add water once or twice to ensure that the rice dumplings are completely covered with water.