Bacon Oatmeal Dumpling

Name: Bacon Oatmeal Dumpling
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Glutinous rice; 600g bacon; 1/2 onion; 100g Cooked oats; Some Reed leaf; Some salt; Some ginger

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

When I packaged the oatmeal peanut dumplings, my mother said that the ingredients were too little, instead of putting a lot of things like last year, I said that I have packaged more times this year, and it’s different every time. It’s not easy to want to eat it. Let’s wrap it tomorrow. If you want to eat meat, wrap it. I soaked the rice and bought bacon. The ingredients were ready. The zongzi that was originally planned to be packaged the next day had to be packaged in advance, because there is something to do the next day. If you don’t package it, I’m afraid it will cost you rice. The soak broke, so I had to work overtime to wrap the bacon and oatmeal dumplings at night.

When packing, I found that there were more fillings and less reed leaves. In order to match each other, I tried to find a way to maximize the packing of rice dumplings. So with this long "golden hoop", my daughter liked it very much. Still the same sentence, as long as it is wrapped, it is done, ha ha.

All the bacon's fat is dissolved in the rice, and it tastes so delicious! "

Ingredients

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.