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.
