Rouxiang Dumplings
by Elvslisu88
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the rice dumpling leaves and rope
2. Put the cleaned zong leaves and rope into a large pot, add water to it, bring to a boil on high heat, and cook until the leaves change color and become flexible. In this way, the leaves can be disinfected, and the leaves and the rope can not be easily broken. It's very convenient to pack.
3. Remove, drain, and cut off the excess parts of the head and tail. Otherwise the stalks on the head will pierce the leaves.
4. When cooking the leaves, wash the glutinous rice and peeled mung beans, drain, add some peanut oil and salt, stir well, and set aside. Most people will soak glutinous rice and beans in water for several hours to make them softer. But I personally feel that the soaked rice has no fragrance, so I don't soak in water.
5. Wash the pork clean and cut into small pieces, add an appropriate amount of peanut oil, salt, sugar, soy sauce, oil, five spice powder, and stir. Pickled.
6. Slice the sausage, dice the bacon, soak the mushrooms in water in advance, dice, mix them, add appropriate amount of peanut oil, fuel consumption, sugar, stir, and set aside.
7. Fold the leaves in half, add glutinous rice, mung beans, sausage, bacon, mushrooms, pork, mung beans, glutinous rice, wrap them up, and tie them tightly.
8. After everything is wrapped, add water to the rice dumplings and cook for four to five hours on high heat. You can eat it. The square rice dumplings I pack here are relatively large, so they take longer to cook.
9. Try one first
