Dumpling ingredients: dumpling leaves, watercress rope, buckwheat rice, rice, bean paste, specific practices and packages are as follows:

Tools / raw materials: dumpling leaves, watercress rope, buckwheat rice, rice, bean paste, water, pots, pots.

1, river rice soaked in cold water for 2-3 days, a day a change of water, soak the color of transparent river rice, buckwheat rice without soaking.

2, mixing filling, cooking rice dumplings required bean paste filling viscous to be just right, we can choose to supermarkets to buy bean paste filling with their own boiled red beans mixed with a good mixture of bean paste filling, so that the consistency is just right.

3, cooking rice dumpling leaves and watercress rope, water boiling warm water for 10 minutes to remove, naturally cooled, do not pour cold water.

4, soaked river rice and buckwheat rice drained and mix well.

5, start wrapping the dumplings, teach you a common style of wrapping dumplings method, the first two ends of the dumpling leaves folded.

6, hit a bend, folded into a funnel shape.

7, the buckwheat and rice blended materials with a spoon into the dumpling leaves, half the amount.

8, the bean paste into small balls into the fragrant rice.

9: Spoon a bit of fragrant rice, smooth out the ingredients, pinch a small corner at the rounded end and press down the upper rice dumpling leaf.

10: Wrap the watercress rope around a few times, twist it a few times, and insert one of the threads around the top into the opposite rope, leaving a live opening for easy unraveling when eating.

11, a buckwheat bean paste dumplings are wrapped.

10, wrapped one by one, began to cook rice dumplings, rice dumplings into the pressure cooker, it is best to use the plate pressure, in order to prevent the rice dumplings scattered, timed at 30 minutes after enough time to deflate and then open the lid, buckwheat aroma, rice aroma, sweet smell of bean paste, accompanied by the taste of rice dumplings invade the nose.

11, peel the leaves of the dumplings can be eaten.