I am from Zhaoqing, and steamed brown rice is a specialty of Zhaoqing. Here is how it is made. .

Seasoning of rice dumpling stuffing: For bacon rice dumplings, first mix fresh pork with a little MSG, sugar, wine, salt, and light soy sauce, rub it repeatedly until the seasonings penetrate into the pork, and then wrap it.

Bundling of rice dumplings: Rice dumplings with bean paste should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked thoroughly, there will be a phenomenon of uncooked rice dumplings. 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.

Cooking of rice dumplings: When boiling rice dumplings, the water must boil before dropping the rice dumplings. The water must soak the rice dumpling noodles. After the water boils again, cook over high heat for about 3 hours. Do not add raw water during the cooking process. Please note that Jianshui rice dumplings cannot be cooked with other rice dumplings. After cooking, take it out while it's hot. When eating, open the rice dumpling leaves. The rice dumplings are fragrant, oily but not greasy in the mouth, glutinous but not sticky, moderately salty and sweet, tender and delicious. It is the top grade.

I have a little trick, use an ordinary bowl, put 2 rice dumpling leaves staggered in it, scoop in half of the glutinous rice, add pork, mushrooms, salted egg yolk and other fillings, then fill it with glutinous rice , then fold back the excess rice dumpling leaves to cover, wrap well, and tie the knot tightly at the waist of the rice dumpling with a rope.

Specific method: The day before making rice dumplings, wash and peel the pork, cut it into small cubes, add appropriate amount of salt, sugar, five-spice powder and MSG and mix well. Wash the mung beans and soak them overnight, then rub the bean skins with your hands, then remove them with clean water. Drain the bean flesh and mix well with a little oil and salt. Wash the glutinous rice, drain off the water, add appropriate amount of light soy sauce, salt, sugar, MSG and five-spice powder and mix well. Cut one salted egg yolk into two pieces. Cut roasted pork, roasted duck, and ham into pieces. Remove the stems of the mushrooms, wash them, soak them in water, take them out and drain them. Wash the dried shrimps and soak until soft. Wash the chestnut meat, blanch it in a pot, take it out and set aside.

Wrapped steamed rice dumplings are wrapped in dried lotus leaves (that is, dried lotus leaves, which must be washed with water first, then soaked in warm water until softened, and coated with a little oil). They are first covered with a layer of glutinous rice, and then Spread a layer of mung beans; then add pork, ham, roast pork, roast duck, mushrooms, dried shrimps, chestnuts and half of salted egg yolk; finally, add a layer of mung beans and a layer of glutinous rice, wrap it into a "square", and use The aquatic plants can be tied up, put into a steamer pot, and steamed in boiling water. Steamed rice dumplings wrapped in lotus leaves have a fragrant lotus leaf flavor after being steamed, making them particularly delicious.