Bacon Dumplings

Name: Bacon Dumplings
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Round glutinous rice; 300g bacon; Some Cold water; Some Zongye; Some Small rope

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

There are many theories about the origin of the Dragon Boat Festival, including the theory of commemorating Qu Yuan, the theory of commemorating Wu Zixu, the theory of commemorating Cao E, the theory of avoiding evil moon and evil days, and the theory of Wuyue national totem sacrifice. Each of the above said, each has its origin. According to more than one hundred ancient records and expert archeological researches listed in the "Danwu Kao" and "Historical Education of the Dragon Boat Festival" by the scholar Wen Yiduo, the origin of the Dragon Boat Festival was the totem festival held by the Wuyue people in ancient southern China, which was earlier than Qu Yuan. . However, for thousands of years, Qu Yuan's patriotic spirit and touching poems have been widely accepted in the hearts of the people, so chanting Qu Yuan's theory has the widest and deepest influence, occupying the mainstream position.

During the Dragon Boat Festival, there are customs of dragon boat races and eating rice dumplings in the south, and there are fewer cultural and recreational activities in the north, and most of them are mainly eating rice dumplings. In the past, most of the rice dumplings were bought ready-made, but now, with the development of logistics and the wide spread of various videos and recipes, it is not difficult to make rice dumplings at home.

For example, my family, a north-south combined family, the sweet rice dumplings that the northerners like, and the salty rice dumplings that the southerners like, will be served differently when it comes to the Dragon Boat Festival. It can be said that it is a special occasion for the Dragon Boat Festival or a daily snack.

Sweet rice dumplings are often a bit jealous, which is often referred to as "acid reflux", while salty rice dumplings have a richer taste because they put meat, beans and other ingredients, and they tend to be more staple food, so I don’t feel jealous when I eat too much. However, glutinous rice is not easy to digest when it is cold, and the fat and fat are easy to solidify, so the meat dumplings are mostly eaten hot to reflect its deliciousness.

The bacon-flavored rice dumplings I brought today, the five-flowered bacon I used, have a special aroma, and the fine products can actually taste the milky aroma. Isn't this amazing? In addition, on the basis of this bacon, it can be replaced with bacon, bacon, sauced meat, fresh bacon, green peas, bamboo shoots, etc., which are also unique salty dumplings. Even a friend told me that day that her dad would pack a lot of pig trotters every year, and it was great to eat!

It can be seen that the ingredients in the zongzi are actually not fixed, just like stir-frying and stewing. You can change it as long as you like it. It's a pity to eat rice dumplings on the Dragon Boat Festival. The stuffed rice dumplings can be used as a staple food. The salty flavor is not greasy or jealous.

Ingredients

Bacon Dumplings

1. The ingredients are ready: the round glutinous rice is washed a few hours in advance, soaked in cold water enough to absorb enough water; the bacon is bacon without soy sauce; the dried rice dumplings I used, soaked in cold water a few hours in advance to soften before use , Can be used directly after washing with fresh zong leaves;

2. Remove the skin of the bacon and use it for other purposes; cut the bacon into thin slices; the bacon can be replaced with sauced meat or bacon, or fresh meat slices can be marinated with salt, soy sauce, and oyster sauce. Each has a different flavor;

3. Stir the bacon slices into the glutinous rice to make it easier to wrap the rice dumplings;

4. Take two zongzi leaves, overlap them, and cut off the hard stalks and leaf tips at both ends; take appropriate amount of glutinous rice and 3 or 4 slices of bacon and place them in the middle;

5. First wrap the glutinous rice filling with the first layer of zong leaves, and then wrap it with the second layer of leaves to make it into a long pillow shape;

6. Wrap the zongzi tightly with a small string and place it in a pot of cold water; I used the rice cooker "soup" program and cooked it for 1.5 hours.

Tips:
1. Although the dried zong leaves are soft, they are not as beautiful in shape as fresh zong leaves, and they are easy to be broken and fragile in operation. Therefore, they must be fully soaked in water and used after boiling for 10 minutes if necessary to remove their fragile characteristics. ；
2. Bacon can be ready-made or homemade: marinate pork belly with skin in coarse salt for 1 week, put it in a cool and ventilated place, seal it with a vacuum machine and keep it in the refrigerator; if you want a sauce, you can use sauced meat, bacon, both Equally delicious
3. Bacon Zongzi contains a lot of fat and is oily and fragrant, but the calories are not low and it is not suitable for cold eating, so eat it in moderation.