Umi Rice Dumplings

Name: Umi Rice Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Umi; Some Salted egg yolk; Some Sausage; Some chestnut; Some salt; Some Cooking Wine; Some Soy sauce

by Fresh water bamboo

5.0 (1)

Favorite

3

Difficulty

Hard

Time

10m

Serving

2

The Dragon Boat Festival is approaching, and the sweet, soft, and pure natural Umi rice dumplings are so good."

Ingredients

Some Umi
Some Salted Egg Yolk
Some Sausage
Some Chestnut
Some Salt

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Some Cooking Wine

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Some Soy Sauce

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Umi Rice Dumplings

1. Squeeze and filter the black rice leaves, soak the glutinous rice in the black rice juice for 12 hours in advance, remove and drain. Soak the zong leaves and zong ropes in water to wash them. Prepare salted egg yolks, sausages and chestnuts

2. Fold the zong leaves into a funnel shape and put in an appropriate amount of glutinous rice

3. Add salted egg yolk, sausage and chestnuts

4. Add some glutinous rice

5. The zong leaves are folded upward to cover the glutinous rice, and the two sides are also folded down to wrap the whole zongzi

6. The upper part of the zong leaves are folded down again to form a quadrangular shape.

7. Fasten it with a zong rope to become a square and square zong

8. Put the wrapped zongzi in a pressure cooker, add water to cover the zongzi, cover, boil SAIC, turn to low heat for 40 minutes, and simmer for another two hours