Spicy Glutinous Sausage and Sea Rice Dumplings

Spicy Glutinous Sausage and Sea Rice Dumplings

1. Prepare the glutinous rice after washing it and soak it overnight. In the morning, drain the water, add salt and mix evenly to taste.

2. Prepare to soak overnight after washing the peeled mung beans.

3. Prepare shiitake mushrooms, Chinese sausage, sea rice (mixed with five-spice powder) and peanuts (soak in water overnight).

4. Cut shiitake mushrooms into small pieces, add light soy sauce and stir fry until fragrant.

5. Prepare the bamboo leaves, rinse them with water and cook them thoroughly. (This way the dumplings are not easy to break)

6. Start making zongzi: use a few bamboo leaves to balance it out.

7. Fold in between the leaves.

8. Fold in the middle of the leaf to form a funnel shape.

9. Add glutinous rice, mung beans, sausages, sea rice, mushrooms, mung beans, glutinous rice.

10. Arrange the food in the funnel and gather the left and right leaves.

11. Fold the remaining leaves and seal them.

12. Tie it tightly with a rope. Haha, since it's the first time to wrap the rice dumplings, I tied it up tightly.

13. The wrapped rice dumplings are (alkaline water rice dumplings, peanut rice dumplings and sausage rice dumplings)

14. Put the wrapped zongzi into a boiling pot, fill it with water, cook for half an hour, turn off the fire for half an hour, then turn on the fire and cook for half an hour and turn off the fire. This method is more power efficient. Of course, it is the small rice dumplings that can do this. If the big dumplings are cooked, the cooking time must be longer. Remember!

15. The cooked zongzi opened the bamboo leaves and cut them. Wow, the sweet smell of bamboo leaves tempted my appetite. After working hard for a few hours, I ate three in a row while it was hot. It tastes good, not bad!