Traditional Wrapped Steamed Rice Dumpling
1.
Wash the winter leaves, drain the water, and blanch them with hot water. The hot water does not need to be too hot, about 60 degrees Celsius, so that the color of the winter leaves can be maintained. After the hot water blanched, the winter leaves will become tough and soft and easy to wrap. (Winter leaves are not only fragrant, but also fresh.)
2.
Soak the peeled mung beans overnight, and wash them the next day. Wash them several times until the cleaned water is transparent and does not have any color. Drain the water for later use. (Mung beans have the effect of clearing away heat and detoxification)
3.
Soak the white glutinous rice you bought for one night, wash it the next day, and wash it several times until the rice water changes from white to transparent without any color. Drain the water for later use.
4.
Drain the white glutinous rice, add an appropriate amount of salt (not too much, just salty) and peanut oil, stir well and set aside.
5.
Put the white sesame seeds in the pot and sauté over low heat until golden brown and set aside. (If you have an oven, you can bake it in the oven until golden brown.)
6.
Clean the pork belly, drain the water, add edible salt to marinate for one day, clean the marinated pork belly, put it in boiling hot water in a pot, remove the pork belly after a minute or two, and drain the water.
7.
Put the drained pork belly into a hot pan and fry until it is golden brown. (One can increase the fragrance, and the other can prevent the loss of fat and oil) Add the fried white sesame seeds and five-spice powder, and mix well. (spare)
8.
Boil the mats with hot water to increase toughness, and tie two mats into one for use.
9.
After the preparation materials are processed, you can start wrapping the steamed rice dumplings.
10.
Stack two winter leaves into the pointed cap in a crosswise direction. The smooth side is facing the inside of the pointed cap, and then add two winter leaves in the same cross and stack into the pointed cap. This time, the rough side is facing the inside of the cap, and it is smooth. One side facing outwards. (Approximately three layers of winter leaves are stacked in this way, with two to three leaves in each layer).
11.
Add 3 tablespoons of white glutinous rice to the folded leaves. (Spoon)
12.
Add 2 scoops of mung beans and put them in "Step 11."
13.
Put two pieces of pork belly and put them in "Step 12."
14.
Add 2 scoops of mung beans and put them in "Step 13".
15.
Add 3 spoons of white glutinous rice and put it in "Step 14". A brief overview of steps 11 to 15 (white glutinous rice-mung beans-pork belly-mung beans-white glutinous rice)
16.
Cover with a relatively small winter leaf, fold the leaves on the left and right sides to the middle, it becomes a rectangle, and finally fold the two leaves in the middle to become a square.
17.
After the above steps are completed, the steamed rice dumplings basically become like this.
18.
, And finally tied up with mat grass, wrapped in steamed rice dumplings. (Semi-finished products) each weighs about one catty.
19.
The wrapped semi-finished products should be placed in a large pot, filled with water (the water should be soaked on the steamed surface) and steamed over a strong fire for about 9 to 8 hours. While steaming, add a lot of boiling water until glutinous rice, mung beans, Until the fat pork melts.
20.
Freshly baked and steamed, the long-cooked winter leaves have turned dark green. The surface layer of the glutinous rice absorbs the chlorophyll of the winter leaves and presents a transparent light green. The fragrance of the winter leaves mixed with glutinous rice and mung beans is mouth-watering. It has a sweet and fragrant taste and a soft and smooth taste. It leaves fragrance on the cheeks after eating. It is said to be quite beneficial to nocturnal urination and increase heat energy. In the spring when it is warm and cold, wrapped steaming has become a tradition for people to celebrate the Spring Festival. food. Shelf life: Hang in a cool place, it can be placed for 15-20 days without damage (depending on the temperature conditions).
21.
It can also be fried until golden brown, and the taste is more crispy and soft.
Tips:
1. Fillings can be added as you like. You can add mushrooms, salted eggs, bacon, sausages, scallops and abalone, which Hong Kong and Macao people like to add in and out.
2. The addition of pork is the most traditional ingredient for steamed rice dumplings in Zhaoqing.
3. It takes two days to complete a steamed rice dumpling.
