Yunnan Traditional Rice Dumplings

Name: Yunnan Traditional Rice Dumplings
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Brown leaf; Some Glutinous rice; Some Homemade ham; Some Homemade sausage; Some Homemade Barbecued Pork

by Happy people

4.6 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

Tomorrow is the Dragon Boat Festival. Many zongzi are wrapped in bamboo leaves, but in my childhood memory, the zongzi shells here are always made of brown leaves. The shape is exquisite and exquisite, and the freshness of the brown leaves is completely. Can infect the glutinous rice inside. The palm trees in Yunnan account for 80% of the national proportion. Therefore, since ancient times, people in many parts of Yunnan have made full use of the palm tree resources to gather fresh, green brown leaves on the Dragon Boat Festival and weave them into exquisite zongzi shells. A leaf that was originally flat, a small shell that can be transformed into a body in the hand, has to admire the weaving wisdom left by the ancestors. "

Ingredients

Yunnan Traditional Rice Dumplings

1. Tear the brown leaves into individual pieces according to the texture. Tear off the "bones" in a single leaf, and the leaf will become two symmetrical leaves.

2. Fold the two leaves with the back side up to form the shape of step 3 and step 4.

3. The purpose of steps 3 and 4 is to become step 5. Note that step 5 has folded two corners.

4. Follow step 5, do not turn over, pick and press to step 7.

5. Repeat steps 6 and 7 again, and press to step 9.

6. Step 10, broken down into four small steps

7. Step 11 is divided into four small steps, the method is similar to step 10.

8. The method of step 12 and step 13 is the same as above.

9. Steps 10, 11, 12, and 13, the methods are similar, but the insertion positions are slightly different.

10. Tighten the four leaves and tidy them up to form a delicate and exquisite zongzi shell.

11. Green

12. Prepare glutinous rice (soak it overnight in advance), zongzi shells, homemade ham, barbecued pork, and sausage for later use.

13. After weaving, soak in water to prevent brown leaves from becoming wilted and wrinkled

14. Put different meat fillings into different flavors of rice dumplings

15. Put the glutinous rice into the zongzi shell, first put one-third of the volume of the zongzi shell, then fill in ham, barbecued pork or sausage, and finally fill the zongzi shell with glutinous rice to seal it.

16. Seal the zongzi shell, as shown in the figure, the principle is to be beautiful, seal the mouth tightly, and weave and press the excess leaves as much as possible.

17. Trim the excess leaves neatly and finish.

18. Put the rice dumplings in cold water and cook for 50 minutes, then take them out of the pot. The beautiful zongzi combines the freshness of brown leaves, the mellow aroma of glutinous rice, and the temptation of ham. Without more seasonings, the color, smell and taste become so attractive.