Cow's horn rice dumpling is a traditional Chinese cuisine made of glutinous rice as the main ingredient and stuffed with beef, pork, salted egg yolk, mushrooms and peanuts, wrapped in lotus leaf or bamboo leaf. Ox horn dumplings, so named because they are shaped like ox horns, are a traditional snack in southern China. It is a cumbersome process to make, but it is very popular because of its sticky texture and delicious meat filling when eaten.

One, the preparation of materials to make ox horn rice dumplings

The production of ox horn rice dumplings need to prepare the materials are: glutinous rice, beef, pork, salted egg yolks, mushrooms, peanuts, green onions, ginger, cooking wine, salt, pepper, five-spice powder, lotus leaves or bamboo leaves and so on.

2. Steps for making beef dumplings

1. Wash the glutinous rice and soak it for about 4 hours, set aside.

2. Mince the beef and pork, add chopped green onion and ginger, cooking wine, salt, pepper and five-spice powder and mix well, marinate for 30 minutes.

3. Cut the salted egg yolk, mushrooms and peanuts into small pieces and set aside.

4. Wash and dry lotus leaves or bamboo leaves.

5. Cut lotus leaves or bamboo leaves into triangles, blanch in boiling water for 3 minutes, remove and set aside.

6. Rinse the glutinous rice with water and drain.

7. Arrange the blanched lotus leaves or bamboo leaves into a triangle, put an appropriate amount of glutinous rice, and then put an appropriate amount of beef, pork, salted egg yolk, mushrooms, peanuts and other fillings.

8. Roll up the lotus leaf or bamboo leaf from the bottom to the top and pinch it tightly so that it becomes a cow horn shape.

9. Put the finished cow horn dumplings into a steamer and steam them over high heat for about 2 hours.

Three, ox horn rice dumplings edible

1. Steam the ox horn rice dumplings out, cut open the lotus leaf or bamboo leaf can be eaten.

2. Ox horn rice dumplings taste glutinous, meat filling delicious, with soy sauce, chili sauce, sesame sauce and other seasonings to eat.

Four, the cultural background of cow horn rice dumplings

Cow horn rice dumplings is a traditional snack in southern China, which has a long history that can be traced back to the Tang Dynasty period. According to legend, during the Tang Dynasty, there was an official named Li Yuanba, who decided to do something for the people when he realized that they were living in hardship during his patrols. He realized that the local production of glutinous rice was very high, so he thought of making zongzi (粽子). He mixed glutinous rice, beef, pork, salted egg yolks, mushrooms, peanuts and other ingredients together, wrapped them in lotus leaves or bamboo leaves in the shape of a cow's horn, boiled them, and then distributed them to the people for consumption. This delicacy was soon loved by the people and became a traditional local snack.