Cantonese style cured rice dumplings

Overview

The Dragon Boat Festival is coming again. Zongzi are not used in every place, and they are also different. Cantonese rice dumplings are salty. Cured rice dumplings are one of Guangdong’s favorites. Today I will introduce a Cantonese style cured rice dumpling that friends who like to eat cured meat cannot miss it.

Tags

• snacks
• old man
• breakfast
• dragon boat festival
• summer recipes
• dried shiitake mushrooms
• glutinous rice
• oil
• sausage
• zong leaves
• pampas grass
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the glutinous rice and soak it for 3 hours;

   

2. 2 Take out the glutinous rice and drain the water;

   

3. 3 Dice Cantonese sausage, soak mushrooms, drain and dice

   

4. 4 Heat the pan and fry the sausages over low heat until the oil comes out. Change to medium heat and add the shiitake mushrooms, and sauté until fragrant; PS: Stir-fry the sausages and shiitake mushrooms until fragrant, and the wrapped rice dumplings will be more fragrant and delicious

   

5. 5 Add the mushrooms, Chinese sausage, salt, oil and soy sauce to the drained glutinous rice and mix well;

   

6. 6 Soak the rice dumpling leaves, wash them, and drain the water; PS: I used dry rice dumpling leaves, so they need to be soaked.

   

7. 7 Fold the rice dumpling leaves into a leak-proof funnel shape;

   

8. 8 Put the mixed glutinous rice into the rice dumpling leaves;

   

9. 9 Tie it tightly with a rice dumpling rope (Pampas grass);

   

10. 10 This is the wrapped rice dumpling. Use scissors to cut off the excess rope and leaves;

    

11. 11 Put the rice dumplings into the pot, add an appropriate amount of water, cover the rice dumplings with water, and cook in a pressure cooker for 40 minutes; PS: Each pot is different, the pressure cooker is more energy-saving, and other pots take longer.

    

12. 12 Steaming hot, fragrant Cantonese-style cured rice dumplings are just fine.