Bamboo Shoot Shell Bacon Brown

Name: Bamboo Shoot Shell Bacon Brown
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 300g red beans; piece bacon; A pinch salt; a little Alkali

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

This is a special local snack that can only be eaten in the Xiangxi area of Hunan.
Bacon brown is actually hard to see in many places in Hunan. Although almost every household in Hunan has the habit of making bacon, but the bacon and glutinous rice are used to make savoury zongzi. Meimei has also arrived in the past few years. A practice only seen in Xiangxi, Xiangxi cuisine is good at making wild game and smoked bacon. It produces a lot of bacon every year, and it can be eaten to make bacon in the coming year. Therefore, the wise Xiangxi people have achieved the ultimate in eating bacon.
For a long time, the rice dumplings we pack are ordinary rice dumplings. At most, add red beans and other miscellaneous grains. They are generally tasteless. They are sticky when they are eaten, so this is the first time I ate this kind of slightly salty taste. The slick bacon dumplings are amazing! It's really delicious, and I feel like I have eaten rice dumplings for so many years in vain!
Therefore, this year, I deliberately recorded the practice of bacon palm, hoping that more people can eat this unique Xiangxi rice dumplings! Of course, if you don’t like bacon, or it’s not convenient to find bacon, replacing it with ribs is just as delicious.
Because it was too early, there were no zong leaves in the vegetable market, so my mother found a lot of bamboo husks. In the spring, there are bamboo husks all over the mountains in western Hunan. It is really good to pick up the zongzi. The bamboo husk is bigger than the zong leaves. You don’t need to stitch together a few sheets when you pack it. It's more convenient and better to operate than rice dumplings.

Ingredients

1000g Glutinous Rice
300g Red Beans
piece Bacon
A pinch Salt

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a little Alkali

Bamboo Shoot Shell Bacon Brown

1. Soak the bamboo husk with water overnight, clean it, and use it directly without draining.

2. Red bean cleaning

3. Mix with glutinous rice, add a little salt to taste (not too much salt, just a little bit salty, bacon is also salty, if there is too much salt, it will be too strong)

4. Add a little alkali to the glutinous rice

5. The bacon is cleaned, and the excess fat is slightly fried

6. Spoon a spoonful of glutinous rice and red beans in the middle of the bamboo husk leaves, flatten the rice grains slightly with your hands

7. Put the bacon

8. Put some more rice to wrap the bacon

9. Cover both sides of the leaves, wrap the glutinous rice, and then wrap both ends

10. Tie the two ends tightly with a rope (we often use a particularly tough weed)

11. I have to tie one in the middle

12. Because the rice will rise and rise when it is cooking, you must use force when you are sleepy to prevent it from spreading during the cooking process.

13. Put the cooked rice dumplings in the pot and add the unprepared water. My container is a bit smaller and the water is not over the rice dumplings, so I need to turn them over when cooking to prevent some of them from being cooked and some of them undercooked.

14. After the high heat is boiled, turn to medium and low heat, and cook the zongzi. This kind of ordinary pot takes a long time. If you are in a hurry, use a pressure cooker.

Tips:
1. Hunan rice dumplings are attractive in color. How did this color come from? When I was young, I needed to burn rice straw into ash, soak the grass ash and filter it to get the grass gray water. Use the grass gray water and the rice dumplings to cook together to get the golden and attractive grass gray brown. Straw is not easy to find in the city. Adding a little alkali to the glutinous rice can also make the rice dumplings golden in color, but without the scent of grass ash.
2. The glutinous rice must not be soaked, and the rope must be tightened when the glutinous rice is bundled, so that the glutinous rice will expand as much as possible, so that the rice dumplings will be firm and have a springy texture.