How to make woolen rice dumplings?

Zongzi is a traditional delicacy. Eating zongzi is the most basic part of the Dragon Boat Festival in my country. Zongzi is a very special food with unique shape and delicious taste, which is very popular among people. With the improvement of living standards, there are various innovations in the taste and methods of making zongzi, including novel petal zongzi, traditional wool zongzi and so on. Now let me explain to you how to make wool zongzi.

Method 1:

1. First, take out two clean zongzi leaves and cut off the roots of the leaves.

2. Then bring the two pieces of rice dumplings leaves together slightly.

3. Then fold the rice dumpling leaves into a funnel shape.

4. Then add the glutinous rice prepared in advance.

5. Add some auxiliary ingredients.

6. After adding the auxiliary ingredients, add some glutinous rice to cover the meat.

7. Then cover it with the extra rice leaves and tie it up with a rope.

8. After the above steps, the delicious rice dumplings are ready. Then put them in the pressure cooker and wait for a while, and the delicious rice dumplings will be out of the oven.

1. Prepare the meat sauce (a sauce made of minced meat, mushrooms, onions and various seasonings) and put it in a casserole. Add eggs and simmer over low heat for 20 minutes. Turn off the heat and let it soak. Take it out when eating.

2. The pork belly is braised, and the mushrooms are washed and soaked in water for later use.

3. Pour peanut oil into a wok, heat it up, add a little chopped onion and stir-fry, then add soy sauce, salt, MSG, pepper, onion, ginger, add appropriate amount of water, put in the braised pork belly, and stir-fry until the juice is dry.

5. Wash the rice dumplings leaves, put them into a pot, add water and boil until soft, then remove from the pot, drain and set aside.

6. Take 3 pieces of zong leaves, with the hairy sides facing each other, put in 1/3 of glutinous rice, add braised pork belly and mushrooms, then put in 2/3 of glutinous rice and wrap it into a triangular zongzi. Tie it with dry amaranth grass and it is a zongzi.

7. Put the wrapped rice dumplings into the pot, add water (the amount of water should be enough to cover the rice dumplings), cook over high heat for about 2 hours, then simmer over low heat for about 3 hours, then it is ready to eat.