How to make and ingredients for Cantonese rice dumplings. Material preparation and packaging method for Cantonese rice dumplings
How to make Cantonese rice dumplings
Ingredients 1: 2000 grams of glutinous rice; peeled mung beans 700g; 20 salted egg yolks; 500g pork belly; 750g rice dumpling leaves (fresh); appropriate amount of waterweed rope; 3 tsp salt; 2 tbsp peanut oil; 1 tbsp soy sauce; 1 tsp five-spice powder; 1 tsp peanut oil. Packing method: 1. Rinse the glutinous rice with clean water several times and put it in a large plate. Pour in water until the glutinous rice is covered and soak for 20 minutes. Remove the soaked glutinous rice and drain the water. Put the drained glutinous rice back into the plate, add 3 tsp salt and 2 tbsp peanut oil and mix well. 2. Cut the pork belly into small pieces, add 1 tsp salt, 1 tsp allspice, 1 tsp peanut oil and 1 tbsp soy sauce and mix well. Cut the salted egg yolk in half and set aside, peel and wash the mung beans and set aside. Wash the fresh palm leaves you bought with water, put the water in the pot and bring to a boil. Put the palm leaves into the pot and cook for 5 minutes. Use chopsticks to completely press the palm leaves into the water. After the palm leaves are cooked, take them out and soak them in cold water for later use. 3. Take two palm leaves, put the smooth side up, and stack the two palm leaves horizontally together. Hold both ends of the palm leaf with both hands and bend it into a funnel shape from the middle of the palm leaf. The bottom of the funnel is closed. Put a spoonful of glutinous rice into the funnel and put an appropriate amount of mung beans on top of the glutinous rice. 4. Place salted egg yolk and pork belly on the mung beans. Then put glutinous rice on top of the pork belly. Cover the glutinous rice with the excess part of the funnel-shaped brown leaves forward, press it tightly, wrap the top of the "funnel" downwards on both sides, and overlap the front end lengthwise. 5. Fold the overlapping part to one side and hold it tightly. Tie the palm tightly with straw rope. Place the rice dumplings in a pressure cooker and add enough water to cover the rice dumplings. Bring to a boil over high heat, then turn to medium heat and pressure for 40 minutes. Once the gas in the pressure cooker is completely drained, take it out of the pot. Cantonese style rice dumplings
Ingredients 2: 600 grams of pork belly (meat filling), 2 pieces of southern milk (meat filling), appropriate amount of light soy sauce (meat filling), appropriate amount of salt (meat filling), white sugar (meat filling) Appropriate amount of vegetable oil (meat filling), 20 dried flower mushrooms (mushroom filling), appropriate amount of salt (mushroom filling), appropriate amount of vegetable oil (mushroom filling), 1250 grams of glutinous rice, 300 grams of mung beans, 400 grams of black beans, 100 grams of red beans, salt Appropriate amount, appropriate amount of vegetable oil, appropriate amount of alkaline water, 70 pieces of rice dumpling leaves, 1 small bundle of dried aquatic plants. How to wrap: 1. Soak in clean water for 1 hour, wash well, then boil in water for 10 minutes, drain and let cool, soak in water for 1 hour; 2. Wash and cut the pork belly into pieces and marinate for more than 2 hours; 3. Glutinous rice and Wash the beans separately, soak them for 1-2 hours, drain the water, mix them and marinate them together for 30 minutes; 4. Cut the dried mushrooms in half after soaking them completely, and marinate them with oil and salt for half an hour; 5. Start making rice dumplings, take one large and one large Fold the small rice dumpling leaves together; 6. Fold a funnel shape from the middle, hold it with your left hand, with the short side of the rice dumpling leaves facing you; 7. Add a spoonful of glutinous rice and beans; 8. Put another piece of pork belly and 1-2 pieces Mushrooms; 9. Finally, put a spoonful of glutinous rice beans to cover the pork belly and mushrooms; 10. Start stacking the rice dumpling leaves from the side closest to the body, and fold them toward the middle; 11. Then fold the rice dumpling leaves in front and toward the middle; 12. And then Fold the rice dumpling leaves on the left to the middle; 13. Fold the last rice dumpling leaves on the right to the middle; 14. Cut off the excess uneven rice dumpling leaves; 15. Take a water plant and fold it back at 10-15cm, like a Irregular n-shape; 16. Take the long end of the water plant and start wrapping it until it wraps around the entire rice dumpling; 17. At the end, pass the water plant through the hole; 18. Grasp both ends of the water plant, pull it gently, and the rope will tighten It’s tight; 19. Tie a knot at both ends toward the middle. To learn more about festival customs, please click
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