How to make and ingredients for Guangdong bacon rice dumplings: Bacon rice dumplings: The most common rice dumplings in Guangdong, they are triangular in shape, mostly filled with peeled mung beans and fatty pork, with glutinous rice as the main ingredient, and are wrapped with rice dumpling leaves and water plants.

The fillings of bacon rice dumplings are rich, including salted egg yolk, mushrooms, fatty pork, chicken, scallops, etc.

1. Boil the rice dumpling leaves in boiling water for ten minutes in advance, then wash them with gloves and a rag (the rice dumpling leaves are easy to scratch your hands). Wash them and soak them in water overnight. Rinse them with water when you are ready to make rice dumplings the next day.

Wash the water plants used to tie the rice dumplings and set them aside (white linen thread can be used instead, the water plants are more traditional) 2. Prepare the ingredients: 200g of pork belly should be washed a day in advance, marinated with salt for more than a day and then cut into small pieces, 200g of red beans should be washed and set aside.

150g peanuts, washed and set aside, 100g mung bean kernels, washed and set aside, 6 salted egg yolks, cut each into 4 equal parts, appropriate amount of scallops (optional), 1 sausage, peeled and cut into pieces, 1000g glutinous rice 3. Add garlic cloves

Stir-fry the pot for a few times, then add the peanuts and stir-fry for 10 minutes over low heat (the florets need to be stir-fried continuously so that the peanuts will not burn). Put the peanuts in and keep the garlic cloves in the pot. 4. Then add the red beans and stir-fry for 10 minutes in the same way. 5.

Turn off the heat, put the glutinous rice into the pot, add 2.5 tablespoons of salt, 2 tablespoons of oil, stir well and set aside. 6. Start making rice dumplings, take out a rice dumpling leaf (I am used to using a larger one for the first one, it feels better to wrap more)

7. Fold the rice dumpling leaves into a funnel shape, make sure it is a funnel that will not leak out. 8. Add the mixed glutinous rice, and put 1 spoon of mung beans, 1 piece of pork belly, 1 sausage, 1 scallop, and salted egg yolk in the middle of the glutinous rice.

1 piece 9. Wrap the second rice dumpling leaf. Pay attention to the second piece to wrap the excess rice dumpling leaves at the bottom of the first rice dumpling leaf, so as to ensure that the filling will not leak out. 10. Add an appropriate amount of glutinous rice and wrap the third piece

Zongzi leaves (more advanced mothers usually use 2 pieces to wrap, I am not experienced enough, so I add a second piece, haha) 11. Close the left and right sides of the rice dumpling leaves, hold the middle and lower ends as shown in Figure 12, use a spoon to put it in from the top

Press the glutinous rice to prevent it from spreading. 13. Fold the top rice dumpling leaves downwards, hold down the folded rice dumpling leaves, then take out the water plants and start tying them. Leave 30 cm long on the short side and make a circle.

Tie one circle, and pay attention to the two staggered ties during the tying process. 14. Then tie the water plants with a tight knot to ensure that they will not fall apart during the wrapping process. 15. Wrap other rice dumplings in the same way, and then boil them.

A pot of water, put the rice dumplings in, remember the water must cover the rice dumplings, simmer over slow fire for 3.5 hours, if you find that they are not soaked in the water, you can add an appropriate amount of boiling water to continue cooking. 16. Serve with scented tea, green tea, or fruit tea and enjoy.

Fragrant rice dumplings.