Bacon Zongzi

Name: Bacon Zongzi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Glutinous rice; 1 piece Smoked bacon; 8g salt; 1 tablespoon Braised Soy Sauce; 1g Thirteen incense; 60g Zongye

by Heart moves

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

My family likes to eat rice dumplings. My child asked several times, would you make rice dumplings, mom? There are Jiaxing rice dumplings at the school gate. Children often buy them to eat. The cheapest fresh meat dumplings cost 4 yuan a piece, and the others are even more expensive. It's okay to spend 4 yuan a day to drink fresh milk for the child. Buying a few 4 yuan zongzi to eat every day, it feels old and expensive, haha! In order not to disappoint the children, I can only learn! Actually, I have wrapped rice dumplings before, because I like to eat them very much, and my mother often packs them. Seeing my mother make rice dumplings, she likes to join in the fun, but I haven't succeeded, so I gradually become disinterested when I grow up. In fact, before deciding to make rice dumplings today, I had prepared for the worst. I did not use fresh meat, but bacon. If the package is not good, I will spread the zong leaves on the steamer and make bacon glutinous rice, haha!

Maybe the power of maternal love is really powerful! I watched the video of making zongzi several times, and made a few inter-provincial calls to my mother, and finally wrapped the first zongzi. Although it was a bit ugly, I was very happy to see the appearance of the zongzi. I couldn't even make the meal in front of my mother, and after leaving my mother to marry away, everything will gradually become better.

After packing the first zongzi, as long as you master the method, it will be easy to handle. The preparatory work before making zongzi and the subsequent cooking of zongzi are also critical. Today, the author will discuss some details that novices can easily overlook when making zongzi at home, so that all novices can easily learn to make zongzi.

Ingredients

600g Glutinous Rice
1 piece Smoked Bacon
8g Salt
1 tablespoon Braised Soy Sauce
1g Thirteen Incense
60g Zongye

Bacon Zongzi

1. Soak the glutinous rice overnight, wash and drain, add salt, braised soy sauce, and thirteen incense, mix well.

2. The dried rice dumpling leaves were also soaked overnight in advance, put in cold water, boiled for 5 minutes, picked up, and brushed clean one by one.

Tips: The zong leaves must be boiled for a few minutes, first to make them soft, and second, to sterilize.

3. Take two or three zong leaves and stack them together and cut off the hard stems at the roots.

4. Prepare cotton thread and a pair of kitchen scissors.

5. Wash the smoked bacon, boil it in a pot under cold water for a while, pick up and dice, stir in the glutinous rice and mix.

6. The preparatory work has been completed, and now we will start making rice dumplings. Take two zong leaves, fold them into a funnel shape from one half of the zong leaves, scoop in glutinous rice bacon, close the two zong leaves, and then fold the remaining parts of the zong leaves, the zongzi shape will appear.

7. Tie up the rice dumplings with cotton thread, and subtract the excess rice dumpling leaves.

Tip: Sticky rice will swell, so don't pack it too full, and don't tie it too tightly.

8. A cute mini zongzi is wrapped, it’s really not a hassle! Now we start cooking zongzi.

9. After all the dumplings are wrapped, they are packed into the electric pressure cooker one by one.

10. Pour clear water, you must have no rice dumplings! Then put a plate on it to hold it down to prevent the dumplings from rolling and breaking during the cooking process. Select the bean tendon button and press it again after the electric pressure cooker has cooled down. The time is about two hours.

11. When the child came back from school, he smelled the fragrance and was too greedy. He took a few out to eat and read while eating. It was delicious, delicious, and mother was great. . .

12. If you want the zongzi to be more delicious, pay attention to a very critical step. Pour the zongzi and the soup into a common soup pot and cook for another 20 minutes on high heat. The water in the zongzi can be drained, but not all. Boil dry and leave a quarter. Why don’t the rice dumplings cooked in the city have the smell of rice dumplings cooked in a big pot in the country? It is because we use an electric pressure cooker or pressure cooker to cook the zongzi, the water will not dry out, so the zongzi is less flavorful. If you want to know whether the zongzi is cooked, you can peel it off and have a look. The cooked zongzi and zong leaves will not stick to the glutinous rice, and the texture is very soft.