Cantonese-style Waxed Rice Dumplings

Name: Cantonese-style Waxed Rice Dumplings
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 200g bacon; 200g Sausage; 2g Edible alkali; 3ml Peanut oil; 2g salt; Some Zongye; Some Bodhi

by sourcehe

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

5

It's Dragon Boat Festival, eat rice dumplings. Cantonese-style waxed glutinous rice dumplings are a kind of salty, waxy glutinous rice dumplings in Guangdong. The fragrant zong leaves, wrapped in glutinous rice, bacon, and sausages, are soft and sticky and fragrant. Cook for three hours to make the glutinous rice soft and full of fragrance.

Ingredients

Cantonese-style Waxed Rice Dumplings

1. Wash the glutinous rice in advance and soak for 8 hours;

2. Drain the glutinous rice, add edible alkali and mix well;

3. When the color of glutinous rice turns yellow, add salt and oil and mix well;

4. Wash bacon and sausage separately and slice;

5. The cleaned zong leaves are folded into a funnel shape, but they cannot leak;

6. Put in glutinous rice, put in sausages and sausages, and wrap them into your favorite shape;

7. This is the wrapped zongzi, use edible scissors to cut off the excess zongye rope;

8. Boil an appropriate amount of water, add the rice dumplings, soak the rice dumplings in the water, and simmer for 3 hours on medium and low heat.

Tips:
1. It is better to choose large leaves for zong leaves;
2. The glutinous rice must be soaked for enough time;
3. The fire for cooking zongzi should not be too high. It takes longer to cook for zongzi to be delicious;