Pea Sausage Dumpling
1.
Sausages and peas as needed.
2.
Mix the soaked glutinous rice with the sausage grains whole, and add some salt to mix evenly.
3.
Sausages and peas as needed.
4.
Cut off both ends of the cooked reed leaves and chop the sausage.
5.
Mix the soaked glutinous rice with the sausage grains whole, and add some salt to mix evenly.
6.
Take two reed leaves and fold out the rice nests from the roots of the leaves, with the roots inside and the leaves slightly outside.
7.
Fill the rice nest with the mixed rice filling and hold the rice nest with your hands.
8.
Fold the Ye Shao part homeopathically.
9.
Slightly shape the rice filling and seal it.
10.
Wrap with cotton thread from one end, paying attention to pressing the end of the thread to the other end, so that it will be knotted at the end.
11.
Wrapped dragon boat dumplings.
12.
Place the wrapped rice dumplings in an electric pressure cooker, add water to the rice dumplings, start the hamstrings program, cook until the valve naturally falls, and just open the pot.
Tips:
I used 750 grams of rice, two pieces of sausage, a small bowl of peas, and a total of 22 zongzi. For salty rice dumplings, salt should be added to the rice. If you are not using sausage, you can add other seasonings. The sausage has a strong taste and contains other spices, so you don't need to add it. You can use raw sausages, so that during the cooking process, the fat in the sausages can penetrate into the rice, which is particularly fragrant.