Bacon Oatmeal Dumpling
1.
In the material map, cook the reed leaves in advance, the oats in advance, and soak the glutinous rice for more than four hours.
2.
Finely chop onion, finely chop bacon, and grind a little ginger.
3.
Pour oil in the wok and fry the chopped onion.
4.
Add bacon and saute until fragrant.
5.
Pour in the oats and stir fry.
6.
Add the fried bacon and oatmeal filling to the glutinous rice.
7.
Add appropriate amount of salt and mix well.
8.
Take two reed leaves and make a large and flat rice nest on the root of the leaf.
9.
Fill in the mixed fillings.
10.
Pinch it in your hands for plastic surgery.
11.
Turn Ye Shao around and squeeze tightly.
12.
Wrap the wrapped zongzi tightly with a longer string.
13.
Put all the wrapped rice dumplings into the pot, boil on high heat and turn to low heat for two hours.
14.
After a little simmering, the same pot.
Tips:
I used a catty and a half of glutinous rice, a catty of two or two bacon, added half an onion, and a small bowl of oats. It was so fragrant. If you like this method of wrapping, you can try it once, which is also very good. Bacon is salty, add salt appropriately, the bacon itself has a unique flavor, and no additional seasoning is necessary.