Red Bean Candied Date Rice Dumpling
1.
When I was young, I liked meat dumplings because there were few opportunities to eat meat. The most common one is red bean and candied date dumplings, because candied dates are cheap. Now I am tired of eating meat dumplings, I am always greedy for a bite of red bean dumplings, especially the candied dates in it!
2.
[Preparation]: Pork belly, bacon, and spare ribs (you can use lean meat if you don’t like fatty meat) marinate overnight, wash glutinous rice and red beans and soak overnight in water in advance.
3.
The next day, the glutinous rice is dried and marinated with dark soy sauce, a small amount of salt and cooking oil (the oil is added to make the zongzi and zong leaves not sticky, and no salt is needed for the light taste). I'll wrap a few ribs and glutinous rice dumplings first, so I haven't added the red beans at first.
4.
The zong leaves and brown rope are boiled in salt water (tough, the zongzi is not easy to break), rinse with clean water and trim both ends, press two leaves and wrap a zongzi and put them (the two leaves are overlapped with their smooth sides facing outward).
5.
Although the adzuki beans have been soaked overnight, they still have to be boiled. Note: The adzuki beans in the adzuki bean dumplings must be boiled for a while, and the adzuki beans will not be cooked properly if they are not cooked in a pressure cooker, and the taste is not good. While the red beans are cooking, I will wrap a few ribs and glutinous rice dumplings.
6.
[Bao technique]: Fold the tip of the leaf 1/3 into a funnel, fill the bottom with a small amount of rice, and cover with pork belly and bacon ribs (the stuffing has to be boldly added to make it enjoyable), and then cover it. Don't fill the funnel over the layer of rice.
7.
Cover the glutinous rice with zong leaves, fold the excess zong leaves and tie them with brown rope, and then tie the second rope. The first brown rope does not need to be knotted, and is directly wound and tied tightly, and the second brown rope is pressed against the entangled tail of the first rope to make two loops and knotted.
8.
Wrapped six ribs dumplings and started to wrap red bean dumplings. Drain the red beans that have been cooked until they are six or seven years old and mix with the remaining glutinous rice. The method of wrapping is the same as the above. Just replace the ribs with candied dates. If you like sweets, you can put a candied date on each end of the zongzi. It doesn't taste greasy.
9.
In order to distinguish the two kinds of zongzi, I knotted two red bean and candied date zongzi into a string to distinguish it from the freshly wrapped ribs and glutinous rice zongzi.
10.
Wrap everything, press in a pressure cooker for half an hour, turn off the heat and simmer for an hour. (The water in the picture is not full. The water should cover the rice dumplings. If there is too much, I will cook it twice.) I have only cooked seven in this pot. At this time, I really want a big iron pot in the countryside, and cook dozens of them in one pot. No problem.
11.
The stew is good to eat while it is hot, and freeze if you can't finish it. You can steam it next time you eat it, or it can be heated in the microwave.
Tips:
Dosage instructions: 5 measuring cups of glutinous rice, 1 measuring cup of adzuki beans, I wrapped six pure glutinous rice and eight adzuki beans. The candied dates are prepared according to the number of zongzi, and the pork belly and bacon should not be too much. Zong leaves are prepared twice as many as the number of zongzi, and palm leaves can be prepared more. They will break when they are tied and will be worn out. No palm leaves can be replaced with cotton rope, but the binding method is different.
