Bamboo dumplings

Main ingredients: 400 grams of glutinous rice Auxiliary ingredients: 50 grams of bacon, 30 grams of bamboo shoots, 30 grams of bamboo fungus, 4 dried shiitake mushrooms, 30 grams of sweet corn kernels, 50 grams of carrots

Seasoning: 8 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, 2 grams of sugar, 3 grams of salt, 8 grams of sesame oil

Practice:

1.glutinous rice washing clean, add water just missed, soak for more than 4 hours;

2. Drain, add all the seasonings and a variety of diced auxiliary ingredients, mix well, you can refrigerate overnight, better flavor;

3. Bamboo tube split with a knife;

4. Each bamboo tube is not the same as the other, pay attention to look at the pairing, each pair of cotton wool tied the lower end;

5. Soak the good material with a small spoon into the bamboo tube, pay attention to tap the bamboo tube, so that the rice grains tightly, until completely filled;

6. With the rice dumpling leaves wrapped around the opening of the bamboo tube, cotton thread tied tightly;

7. Bamboo tube into the pressure cooker put a good amount of water;

8. Pressure cooker on the steam pressure valve for 30 minutes on the good.

Cooking tips:

1, glutinous rice should be fully soaked for 12 hours.

2, bacon itself has a salty flavor as well as oil, so do not season too salty, and do not need to add too much oil.

3, the rice grains should be packed tightly, and the final dumplings are molded. Inside the bamboo tube coated with oil, gently push down with a plastic knife.

4, do not let the bamboo tube fall over, so as not to get water in the upper mouth, put a steaming rack in the pot to support the bamboo tube.