Rhubarb rice preserved pork dumplings-You Are Foodie

By Lilith
61

Rhubarb rice preserved pork dumplings

There were some pineapple leaves left during the Dragon Boat Festival. It happened that there was big yellow rice in the supermarket. I hadn't eaten big yellow rice dumplings for many years. I bought some of them and wrapped them in the newly bought bacon. The taste was also good.

Main Ingredients

Bacon 150g
Big yellow rice 1000g

Auxiliary Ingredients

water appropriate amount
Pineapple leaf 500g

Rhubarb rice is a kind of sticky rice commonly used by Shandong people. It looks like millet, but it is larger than millet and sticky than glutinous rice. It usually takes 35-40 minutes to cook it in a pressure cooker.

Step 1 . Big yellow rice was soaked with water two hours in advance, and the soaked jujube was not used.

Step 2 . Cut bacon into large pieces

Step 3 . For all the prepared materials, soak Pineapple leaves with clear water in advance (previously cooked)

Step 4 . Use Pineapple leaves to spell out the required size, put an appropriate amount of yellow rice, put a piece of bacon, and put a little yellow rice on it

Step 5 . First fold left and right, then fold up and down,

Step 6 . Tie it up with cotton thread, and the zongzi will be wrapped; Pack all in turn

Step 7 . Put hot water in the pressure cooker and add zongzi. The water should not exceed zongzi

Step 8 . Boil SAIC over high heat and turn to medium low heat for 40 minutes

Step 9 . After turning off the fire and letting out all the air, open the lid and take out the zongzi. It's good to eat hot and cold, but don't eat too much at a time

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