Fresh Meat and Salty Rice Dumplings

Name: Fresh Meat and Salty Rice Dumplings
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 500g Pork belly; 5ml Peanut oil; 6g salt; 3ml Soy sauce; 2g Edible alkali; Some Zongye; Some Bodhi

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

It's Dragon Boat Festival, eat rice dumplings. Still worrying about eating salty or sweet dumplings at home? Salty? Sweetness? In fact, I like to eat salty rice dumplings, such as fresh meat salty rice dumplings, cured meat dumplings, and salted egg dumplings. Today, I made a fresh meat and salty rice dumplings, fresh, soft, glutinous, fragrant rice dumplings, wrapped in glutinous rice, fresh pork belly, simmered for three hours, so that the glutinous rice is soft, one bite, there is meat, glutinous rice, fragrance Zong leaves, full of fragrance.

Ingredients

1000g Glutinous Rice
500g Pork Belly
5ml Peanut Oil
6g Salt
3ml Soy Sauce
2g Edible Alkali
Some Zongye
Some Bodhi

Fresh Meat and Salty Rice Dumplings

1. Prepare ingredients: glutinous rice, pork belly, zong leaves, bodhi, etc.;

Fresh Meat and Salty Rice Dumplings recipe

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

3. Wash and slice pork belly, add salt, soy sauce, and peanut oil to marinate for 10 minutes;

4. Drain the glutinous rice, add edible alkali and mix well; when the color of glutinous rice turns yellow, add salt and oil and mix well;

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

6. Put glutinous rice, then put in the marinated pork belly, wrap it 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;