Jar Meat and Red Bean Rice Dumpling

Name: Jar Meat and Red Bean Rice Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice; 40g red beans; 120g Jar meat; Some salt

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

After wrapping the rose rice dumplings, there are still a few rice dumpling leaves, so I just soak some glutinous rice and red beans to make some salty rice dumplings. Red bean salty rice dumplings, the most classic is the bacon red bean dumplings. However, this year I will order a different one. Replace the bacon with jar meat. Let's have a jar meat bacon dumpling. I don’t know how it tastes?
The meat in the jar is too fat, if you follow the old practice of making zongzi and dicing it, it would seem too fat. Think about it better to cut into small slices, at least the slices have lean meat.
This should be the thinnest piece of meat in the jar, right? Although it still looks fat. Stir-fry the excess oil to increase the flavor and reduce the amount of oil. Adding salt is all based on experience, and if you don't have experience, you have to add it at will. At the beginning, the zongye rolled around and half a pack of slender rice dumplings, the most convenient and favorite look. Later, seeing the leftovers, I wrapped the last two into fat dumplings, and finally there was no leftovers.
The red bean and salty rice dumplings of the jar meat are not inferior to the bacon version. . . . "

Ingredients

200g Glutinous Rice
40g Red Beans
120g Jar Meat
Some Salt

Jar Meat and Red Bean Rice Dumpling

1. Ingredients: 200 grams of glutinous rice, 40 grams of red beans, 120 grams of jar meat, appropriate amount of salt.

Jar Meat and Red Bean Rice Dumpling recipe

2. Wash the red bean and glutinous rice with water in advance and soak until the hair rises.

3. When cooking rice, add the soaked red beans and add water to the steamer of the rice cooker.

4. Steamed with rice.

5. Pour the glutinous rice and red beans into a mesh sieve to control the moisture.

6. Cut the jar meat into narrow slices.

7. Put it in the pot and stir-fry on low heat.

8. Fry until golden brown, pour out the excess fat and don't use it.

9. Pour the meat rice beans into a bowl and add some salt.

10. Mix well and set aside.

11. Wash the zong leaves and wipe dry.

12. Roll in a circle and a half to form a long cone.

13. Put the fillings in, compact and fill.

14. Cover the stuffing with the zong leaves on top, and then fold it to the side to form a triangular cone shape.

15. Tie a string from top to waist and tie it tightly.

16. Do it all.

17. Cut off the long petioles.

18. Put the dumplings in a pot, add water to the rice dumplings, boil on high heat and turn to medium heat and cook for more than two hours.

19. The rice dumplings are cooked through and softened, turn off the heat.

20. Control water out of the pot.

21. Peel and eat.

Tips:
The ratio of each material can be adjusted arbitrarily according to your preferences.
Jar meat can be replaced with bacon or pork belly.
The cooking time of zongzi should be increased or decreased according to the size and quantity of zongzi.