The Dragon Boat Festival is Not Until The Rice Dumplings First Fragrant --- Jiangxiang Fresh Meat Dumplings
1.
The zong leaves are soaked in cold water one day in advance. If you want to pack them on the same day, they can be boiled in boiling water, but I don’t like to boil them in boiling water because I feel that the fragrance of the zong leaves is missing after cooking once.
2.
Pork belly and soy sauce
3.
The pork belly was also cut a day in advance, mixed with soybean paste and kept in the refrigerator, and then mixed with shallots when making rice dumplings.
4.
Wash the rice dumplings
5.
The pearl rice is washed, put in the monosodium glutamate salt, mix well and let stand for 1 hour before wrapping, so that the rice grains can fully absorb the flavor
6.
750g packs 15 rice dumplings, I pack four-cornered rice dumplings, because there is no one to help, so I didn’t take a picture of the process
7.
Put it in a pressure cooker and add cold water to almost flood the dumplings. After SAIC, cook for 30 minutes and it will be OK.
8.
Try one, it’s delicious. Many people like to use glutinous rice buns, but I think the pearl rice buns are also delicious. They are chewy and not greasy. Let’s serve glutinous rice on the Dragon Boat Festival.
