Cantonese Style Bacon Dumplings
1.
Prepare the ingredients.
2.
Soak the glutinous rice for 3 hours in advance.
3.
The bamboo leaves and straw ropes are washed and soaked for a while, and then boiled for ten minutes.
4.
Take it out and let it dry.
5.
Soak the peeled mung beans for 2 hours.
6.
Cut the pork belly into small pieces and marinate for 2 hours with five-spice powder, cooking wine and soy sauce.
7.
Soak the shiitake mushrooms and cut them into slices.
8.
Cross two bamboo leaves into a funnel shape
9.
Put glutinous rice, mung beans, egg yolk pork belly and shiitake mushrooms in sequence, then take a bamboo leaf as shown in the picture, and stuff it next to it.
10.
Stuff a slice on both sides, then spread a layer of mung beans on top of the ingredients, and finally spread glutinous rice.
11.
Take a bamboo leaf and cover it.
12.
Fold the left and right sides to the middle, and then wrap the top to the middle
13.
The following is the same to the middle package.
14.
Just tie it up with a rope.
15.
In a pot under cold water, the water must be lower than the zongzi. I put a lot of water to prevent it from boiling dry. After the high heat is boiled, the medium heat is boiled for an hour.
16.
Open the rice dumplings after they are cooked. The aroma of the rice dumplings and the fusion of five-spice meat are full of fragrance. You can't help your index finger move.
Tips:
1. Glutinous rice must be soaked in advance, otherwise it will not be easy to cook.
2. The saltiness of the meat is slightly saltier than usual, otherwise the whole zongzi will not be salty enough. It will be more delicious when the salty taste of the meat is dipped into the glutinous rice.
3. The taste of lean meat is not as good as pork belly. It is recommended to have a little fat, so that the fat of the meat and the glutinous rice are perfectly integrated, and it is the favorite bacon dumpling of foodies.
4. People with poor gastrointestinal digestion are advised not to use mung beans. Avoid increasing the burden on the stomach.
