Cantonese Style Preserved Rice Dumplings

Name: Cantonese Style Preserved Rice Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 300g Sausage; 100g Dried shiitake mushrooms; 8g salt; 5ml oil; 2ml Soy sauce; Some Zongye; Some Pampas grass

by sourcehe

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

It's the Dragon Boat Festival of the year again. Zongzi is not used everywhere, and Zongzi is different. Guangdong Zongzi is salty. Lamei Zongzi is one of Guangdong. Today, I will introduce a Cantonese-style steamed rice dumplings. Those who like to eat steamed meat should not miss it. "

Ingredients

Cantonese Style Preserved Rice Dumplings

1. Wash the glutinous rice and soak for 3 hours;

2. Remove the glutinous rice and drain the water;

3. Diced Cantonese sausage, soaked and drained shiitake mushrooms

4. Heat the pan, fry the sausages on a low fire, let the oil come out, change to medium heat and add mushrooms, and sauté fragrant; PS: Saute the sausages and mushrooms, the wrapped zongzi is more delicious

5. Add shiitake mushrooms, sausage, salt, oil, and soy sauce to the drained glutinous rice and mix well;

6. Soak the zong leaves, wash, and drain; PS: I use dried zong leaves so I need to soak them.

7. The zong leaves are folded into a leak-proof funnel shape;

8. Put the evenly adjusted glutinous rice into the zong leaves;

9. Tie up with zongzi rope (pampas reed);

10. This is the wrapped zongzi, use scissors to cut off the excess rope and leaves;

11. Put the zongzi in the pot, add appropriate amount of water, cover the zongzi with the water, and cook for 40 minutes in a pressure cooker; PS: each pot is different, the pressure cooker is less fire-saving, and other pots take longer.

12. Steaming, fragrant Cantonese-style wax dumplings are just fine.

Tips:
1. It is better to buy a big zongye bag;
2. The zongzi rope is healthy with pampas, and plastic rope is not allowed;
3. The glutinous rice must be soaked for enough time;
4. Sautéed rice dumplings with sausage and shiitake mushrooms are more delicious;
5. The cooking time is different for different pots and fires.