Yesterday a day off, the second dose of new crown vaccine and at home to wrap rice dumplings, by the way, my hometown rural rice dumplings and Guilin rice dumplings are not the same, there with pineapple-like leaves to wrap, three-dimensional four corners, rice with baking soda, meat with crutches "Luogu" (Hakka dialect) to wrap, fragrant. Guilin does not have such leaves, and can only be wrapped with "rice dumpling leaves" similar to bamboo leaves. Well, back to the point, now teach everyone how to wrap the mini salty pork belly alkali dumplings.
First ingredient preparation: glutinous rice, edible baking soda, salt, peanut oil, allspice powder, sea natural smoke, rice dumpling leaves and rope (bamboo rope, straw or cotton thread are available)
Wash the rice dumpling leaves and rope
Second, wash the rice dumpling leaves and rope in advance, and blanch the water a little soft.
Third, two pounds of glutinous rice, pan the water, soak for two hours after panning, drain, put a little salt and about 2g to eat baking soda or alkali).
Fourth, cut the pork belly and plum head meat into pieces, sprinkle with five-spice powder, salt, garlic rice, peanut oil and put them in the refrigerator and store at minus 5 degrees Celsius.
Fifth, after two hours, open the package. Large leaves, a zongzi leaf, not big or small, this is suitable for children to eat mini zongzi.
Sixth, put the rice dumplings into the pressure cooker, cook two-thirds of them at a time, put the water, almost not over the rice dumplings, and cook for 50 minutes. Soft sticky, a little salty, perfect.
The above is the method of mini type salted rice dumplings, with my method, I have not made rice dumplings tomorrow to start. Like plus pay attention to Xiao Xi, see you tomorrow.