Babao Umi Seafood Rice Dumpling

Babao Umi Seafood Rice Dumpling

1. Clean the fresh and tender black rice leaves.

2. Add appropriate amount of water and place it in the wall breaker to smash.

3. Filter to remove leaf residue.

4. White glutinous rice is quickly washed and drained.

5. The glutinous rice was soaked in black rice juice overnight.

6. The soaked glutinous rice has turned green.

7. Soak the lotus seeds, peanuts, red beans, mung beans, and rhubarb in advance and drain.

8. Mix ume and beans, add salt, cooking wine, light soy sauce and mix well.

9. Soak the zong leaves and zong ropes in water in advance to clean them, boil them in boiling water for 10 minutes, turn off the heat to cool.

10. Add salt, cooking wine, light soy sauce, and oyster sauce to the pork belly and mix well in the refrigerator overnight. Pick out the shrimp threads from the shrimps, add salt, cooking wine, and pepper, mix well and marinate for 30 minutes, peel the chestnuts, and soak the mushrooms in advance.

11. The zong leaves are folded into a funnel shape.

12. First scoop out a spoonful of eight-treasure rice.

13. Add pork belly, shrimp, shiitake mushrooms and chestnut.

14. Scoop another scoop of eight-treasure rice to compact it.

15. Fold up the zong leaves to cover the glutinous rice, and then pinch the two sides of the leaves with your hands. Pay special attention to the two corners of the lower left and right corners so that the glutinous rice will not leak out.

16. Fold the zongye to the right and make a corner.

17. Tie the zongzi tightly with zongzi.

18. Wrapped zongzi, cut off the excess part.

19. Put the rice dumplings in a pot, add water that has not passed the rice dumplings, turn to a low heat for 1 to 1.5 hours after the high heat is boiled (the rice dumplings should be soaked in water when cooking).

20. Freshly cooked rice dumplings are so hot that they taste better when they cool down a bit.