Steamed rice dumplings with preserved meat and mushroom-You Are Foodie

By Larry
61

Steamed rice dumplings with preserved meat and mushroom

When it comes to the fragrance of zongzi again, the most important thing in the Dragon Boat Festival is zongzi, so our kitchen should also have the fragrance of zongzi. Many traditional zongzi such as red dates and honey dates have been distributed before. This year's zongzi is salty, and the practice is not the same. The glutinous rice is fried after soaking, and tastes very delicious.

Main Ingredients

Auxiliary Ingredients

peanut meat A moderate amount of

Step 1 . The bacon is boiled in water for several minutes in advance, which can remove the excess fat and cut it better

Step 2 . Cut the meat into about 1 cm pieces

Step 3 . Tricholoma matsutake is soaked in water in advance, and peanuts are soaked in water half a day in advance

Step 4 . Soak in water for more than 3 hours in advance, and then filter out the water.

Step 5 . Put a small amount of oil in the pot and fry ginger and pine mushrooms until fragrant

Step 6 . Then add glutinous rice and stir fry, stir fry for about 2 minutes, add raw soy sauce and old soy sauce, stir fry evenly

Step 7 . Finally, take out the peanuts and put them in. Stir fry them and let them cool.

Step 8 . Roll up 2 reed leaves from one end, put fried rice stuffing in the bottom, and put a piece of bacon

Step 9 . Then fill it with rice filling

Step 10 . Turn it over

Step 11 . Pinch it diagonally and fold it back to one side,

Step 12 . Wrap the extra part around a corner and then fold it back and tie it.

Step 13 . Turn to low heat and cook for 2 hours.

Step 14 . Wrap them all and put them into the pot. Add water to cover about 3cm of zongzi

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