Homemade rice dumplings

Ingredients preparation: 500g glutinous rice, 200g candied dates, appropriate amount of rice dumpling leaves

Cooking steps:

1. Fresh rice dumplings After buying the leaves, wash them well, then put them into a pot, add an appropriate amount of water and salt, and cook for 15 minutes. This step can increase the toughness of the leaves, and can also better clean the dirt on the leaves. After cooking, Take out the rice dumpling leaves, wash them again, and then dry them.

2. Soak the glutinous rice overnight in advance until it can be crushed with your fingers. Take out the soaked glutinous rice and mix it evenly with the washed candied dates.

3. Cut off the excess part of the head of the rice dumpling leaves, fold it into a funnel shape, put in an appropriate amount of glutinous rice, press it tightly, and then cover the glutinous rice with the remaining rice dumpling leaves.

4. Then fold down the excess rice dumpling leaves on top. Fold the excess leaves to one side. There will be a triangle on the top of the cone. Just fold the remaining leaves down and tie them with cotton. Just tie the rope and wrap up the rest.

5. Boil enough water in the pot to cover the rice dumplings. When the water boils again, cook over high heat for about 3 hours. Take it out while it is hot.

Summary:

1. Boil the rice dumpling leaves in salt water first. This will not only sterilize the leaves, but also make the rice dumpling leaves more tough and less likely to crack when cooked.

2. There are many techniques for bundling rice dumplings, and the methods are distinguished according to the fillings. If the rice dumplings are made with bean paste, they should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked through, they will be cooked. If the bacon rice dumplings are made from fatty pork, they should not be tied tightly, but should be loosely and appropriately loose. If you use lean pork, you need to tie it tightly, because the lean meat will shrink when cooked, and the fat juice of the rice dumpling filling will leak into the water, which will not maintain the fatness of the rice dumplings.

3. When cooking rice dumplings, the water must boil before placing the rice dumplings. The water must soak the rice dumpling noodles. Do not add raw water during the cooking process.