After growing up, we have been studying and working outside. We are not at home, and our parents will not make dumplings on the Dragon Boat Festival, which is troublesome. My parents are very happy to go back to the Dragon Boat Festival this year, and they have made dumplings. This is the second time that we have made dumplings since we were young. Everyone is not very good at making dumplings, but they still try to make them look like dumplings. Although they look ugly, they are very delicious, Today, I went out to eat dumplings again. I missed the taste of my mother's dumplings, so today I would like to share with you how to make dumplings in our home.
Operation method
Prepare high-quality glutinous rice, wash it, soak it in water for 3-4 hours, remove it and drain it for standby; Chop the garlic, wash and drain the shrimps, heat the lard in the pan, add the garlic and shrimps, stir fry until there is no water in the bottom of the pan, add some salt to stir fry the rice when it begins to stick to the pan, and then put it out for standby;
Wash the pork belly, cut it into long strips, smear a few drops of lard in the pot, add pork belly and stir fry until it is dried, add salt, bean paste, soy sauce, stir fry until it is 50% mature, and then dish out for standby;
Wash the salted duck eggs, break them, pick out the yolks, and put them in a basin for standby;
Wash the leaves of zongzi and hemp rope, boil in the pot for about five minutes, remove and drain the water for standby;
Two pieces of zongzi leaves are woven into a bamboo hat shape, one leaf above and one leaf below, and the middle is folded to form a bamboo hat shape. Put half of the rice, one piece of meat, one egg yolk, and then cover the other half of the glutinous rice. One zongzi is about 32 meters long. After compaction, first wrap the leaves on the side, and then wrap the leaves at the head and tail. Hold them tightly with both hands, tie them with hemp rope, and a zongzi is ready;
Put the wrapped rice dumplings into a large pot, the water is above the surface of the rice dumplings, cover the pot, turn the small fire to keep boiling after the big fire boils, boil for about 3 hours, turn up and down 3-5 times in the middle, check if the water is too little, add the boiled water to continue to boil, open one after three hours to see if it is cooked, if it is cooked, remove all of it, then wipe the pot dry, place the rice dumplings one by one, dry them with the small fire, Because there is water on the leaves of cooked rice dumplings, which is not conducive to preservation. In this way, rice dumplings will not smell after being stored at room temperature for several days. Of course, if you can't finish eating, you can store them in the refrigerator and heat them when eating.
