Lazy Dumplings

Name: Lazy Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice; 500g Reed leaf; 100g Sausage; 50g peanut; Some Soy sauce; Some salt

by Pistachio 365

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Every time they dried rice dumplings, they heard the voices of other people. They said they wanted to make rice dumplings very much, but they were clumsy. So I was thinking, can I design a zongzi that is simple and easy to make and can taste the fragrance of zongzi?
After experimentation, Guo Guo has made this semi-naked lazy rice dumpling. Those who can pack rice dumplings can also try this taste lazily.
I feel that the taste of half-naked zongzi is completely different from traditional zongzi. Traditional zongzi can be very waxy because they are all wrapped up and boiled in water. Because half-naked zongzi is steamed, it tastes much less waxy. Because it is half-naked, the rice on the surface will grow slightly longer when exposed to air after taking out the pot, and it will tend to become hard. However, there is a refreshing fragrance of reed leaves. If there are too many packages and you haven’t finished eating them, wrap them in plastic wrap and steam them again when you eat them. It’s more delicious!
Here, Guo Guo also teaches you a way to be more lazy, which is to put the washed glutinous rice in the pot while cooking, and then cut the cleaned reed leaves into several large pieces, insert them into the rice, and insert more. , Add a proper amount of water, and after boiling, the smell of reed leaves is floating all over the room, and it is easy to taste the taste of the zongzi, but this is no longer called zongzi. "

Ingredients

250g Glutinous Rice
500g Reed Leaf
100g Sausage
50g Peanut
Some Soy Sauce
Some Salt

Lazy Dumplings

1. Soak the glutinous rice for an hour or two, control the water, add a little light soy sauce and a small amount of salt to mix evenly, cut the sausage slices or cut into diced sausages

2. The zong leaves are boiled in water for three minutes in advance and then washed. Use scissors to cut off the hard stems of the zong leaves and roll them into a funnel shape.

3. As shown in the picture, first cut off a part of the zong leaves, and then fold the leaves inward to form a funnel.

4. Fill in the glutinous rice and two slices of sausage, and compact.

5. Prepare a bowl, wrap each one upright in the bowl

6. Put enough water in the steamer for 30 minutes, prepare a high-temperature bowl,

7. Put the wrapped zongzi upright in the bowl, (I am eating for five people, so I put more, and if there are few families, remember to pack less) Cover the pot and bring the water to a boil and change to slow heat Steam for half an hour, don’t lift the lid when steaming

8. After half an hour, take it out and eat it while it is hot. Don't leave it for a long time to prevent the rice from hardening. If you have not finished eating, wrap it in plastic wrap and steam it again when you eat it. It will be more delicious!

Tips:
1. Because it is half-naked, the rice on the surface will become slightly longer when exposed to air after taking out the pot. It is recommended to make less each time and eat enough, and it is best to eat it while it is hot each time. If there are too many packages and you haven’t finished eating them, wrap them in plastic wrap and steam them again when you eat them. It’s more delicious!
2. What kind of filling do you like, you can change it yourself or not add light soy sauce
3. In order not to cause premature drying of the water during the steaming process, the amount of water must be calculated. I put it about 1.5 cm lower than half a pot of water