1. Choose clean, dry straw cores or dried rice dumpling leaves, burn them in a water-free stainless steel basin, and burn them in small quantities in multiple batches. Try not to let the burning black ash accumulate together, and over-burning will turn into grayish white. You can spray it appropriately Water prevents continued burning.
2. After the ash cools, it is crushed and used with a fine-meshed steel screen with a hole diameter of about 0.5 mm.
3. Stir the sieved ash into the glutinous rice and knead it vigorously to make the glutinous rice color.
4. After the glutinous rice is colored, sift out the excess grass ash, with a sieve hole of 0.5 mm.
5. Pour 150 grams of prepared edible oil into the pot, add 15 grams of pepper, 3 grams of star anise, 3 grams of cinnamon, 3 grams of grass, 3 grams of white gram, 3 grams of bay leaves, and fry slowly until the spices are deep-fried. Remove until golden.
6. Cut the garlic into garlic cloves, add 8 times the volume of water to rinse, filter and dry, fill the garlic water for later use.
7. Add 55 grams of prepared spice oil, pour in the dried garlic and fry until it turns yellow, pour in the dyed glutinous rice, add 50 grams of salt and fry until the aroma comes out. The temperature is about 50 to 60 degrees.
8. Add the filtered garlic water, seafood soy sauce, and oyster sauce and stir-fry evenly, add 5 grams of prepared pepper powder, turn off the heat and continue to stir-fry for about 5 minutes, and let cool.
9. Add 15 grams of spice oil, 21 grams of salt, 2 grams of pepper powder, and 30 grams of seafood soy sauce to the cut fresh meat and soaked mushrooms, and marinate for 1 hour in the refrigerator.
10. Add scallops, shrimps or your favorite dried seafood.
11. Add shiitake mushrooms, salted egg yolk, and fresh meat.
12. According to the size of the zong leaves, the package is of moderate size.
13. Soak in a pot of cold water for 2 hours, turn on high heat and cook until the pressure cooker is exposed to the atmosphere for 10 minutes, turn off the heat for 10 minutes, and then take out the pot.
14. The delicious Q-bomb seafood gray rice dumplings are out.
Tips:1. The burned ash should be screened, the finer the mesh, the better.
2. The amount of water for washing garlic rice should be appropriate. Adding it to the rice is more conducive to the melting of the salt. The amount of salt should be adjusted appropriately according to your own taste.
3. The rice is fried with oil and must be soaked, which is more conducive to glutinous rice to absorb water.
4. Replace the seafood soy sauce with ordinary soy sauce. If no dried seafood is added, it will be ordinary fresh meat gray rice dumplings.
