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The main ingredients of steamed rice dumplings are glutinous rice, pork, mung beans, and in some cases salted egg yolks, mushrooms, shrimp, scallops, chestnuts, peanuts and other concoctions are added.

Practice

Zhaoqing Wrapped Steamed Rice Dumplings

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The day before the wrapping of the dumplings, the first pork was washed and peeled, cut into small squares, seasoned with the right amount of salt, sugar, five-spice powder, and flavoring mix well. Mung beans washed, soaked overnight, and then rubbed out the bean skin, and then pulled out with water, bean meat drained water, with a little oil, salt and fishing. Wash the glutinous rice, drain off the water, add the appropriate amount of soy sauce, salt, sugar, monosodium glutamate and five-spice powder and mix well. Cut one salted egg yolk into two pieces.

Wrapped steamed rice dumplings is the choice of dry lotus leaves wrapped (i.e., dry winter, to first boil the leaves, and then scrubbed with cool water,), first lay a layer of glutinous rice, and then a layer of mung beans; and then into the fat and lean pork and half of salted egg yolks, etc.; finally, and then pinned on a layer of mung beans and a layer of glutinous rice, wrapped into a "quadrilateral", with a knot of watercress! Finally, a layer of mung beans and a layer of glutinous rice are wrapped into a "quadrangle" and tied with watercress, which can be put into a steamer and steamed in boiling water. Steamed rice dumplings wrapped in lotus leaves, after steaming, there is a fragrant flavor of lotus leaves, especially delicious to eat.

Features

Three characteristics of Zhaoqing steamed rice dumplings: First, the general dumplings, wrapped in winter leaves, was a four-sided triangle, while Zhaoqing steamed rice dumplings wrapped in winter leaves with Zhaoqing specialties, was a pillow-shaped or four-pointed mountain packet shape. Second, the main raw materials of glutinous rice, mung beans and fat pork, the ratio of 10:6:4. Packed, unsteamed steamed general a about 0.5 kg. Third, the package of semi-finished products to be placed in a vat with a fierce fire steaming 8 hours, while steaming while adding a lot of boiling water.