Steamed rice dumplings are thick and sweet.

It is said that steamed dumplings originated in Zhaoqing, and the authentic steamed dumplings are extremely huge (compared with those we can usually buy, of course). Later, it spread to Guangzhou, and Guangzhou people brought it forth from the old. Up to now, there have been many new varieties: Yaozhu Zongzi, Bobo Zongzi and Dousha Zongzi.

In the cold winter, take a hot zongzi and peel it off layer by layer, and you will smell a thick smell of glutinous rice and bean. Bite down suddenly, that kind of feeling, like a warm current gushing out in my heart, chewing it bite by bite, mixed with the sweetness of pork belly and the umami taste of mushrooms, is simply the best in the world, with unique taste and endless aftertaste.

Steamed zongzi

Production method

On the day before dumplings are wrapped, the pork is washed and peeled, cut into small squares respectively, and mixed with appropriate amount of salt, sugar, spiced powder and vegetarian ingredients. Wash mung beans, soak them overnight, then rub them out by hand, then remove them with clear water, drain the water from the bean meat, and fish them evenly with a little oil and salt. Wash glutinous rice, drain water, add appropriate amount of light soy sauce, salt, sugar, monosodium glutamate and spiced powder and mix well. Slice the salted egg yolk in two pieces. Cut the roast meat, duck and ham into pieces. Remove the pedicels of mushrooms, wash them, soak them in water, take them out and drain them. Wash and soak the shrimps. Wash the chestnut meat, stew it "rotten" and take it out for later use.

Steamed rice dumplings are wrapped in dry lotus leaves (that is, dry lotus leaves should be washed with water first, then soaked in warm water and coated with a little oil), first covered with a layer of glutinous rice and then covered with mung beans; Then add pork, ham, roast meat, roast duck, mushrooms, dried shrimps, chestnuts and half salted egg yolk; Finally, pin a layer of mung beans and a layer of glutinous rice, wrap them into a "square", tie them with aquatic plants, and then put them into a steamer and steam them in boiling water. Wrapped in lotus leaves, steamed dumplings have a fragrant lotus leaf flavor, which is particularly delicious.