Pea sausage dumplings(wan dou la chang zong )

Pea sausage dumplings

Introduction:

"Mi Ma likes to eat salty rice dumplings. During the Spring Festival, she made more sausages, which is the time to make rice dumplings. The special flavor of sausage and fresh reed leaves are delicious. Mi Ma didn't know how to make zongzi. She made it into a small triangle when she made it for the first time. Today, this dragon boat zongzi is also made for the first time. It's not bad. It's made. In fact, making zongzi is the same as making dumplings. There is no fixed way to make it, and there is no right or wrong. As long as it is wrapped, it is right. What do you say? "

Production steps:

Step 1: sausages and peas.

Step 2: mix the soaked glutinous rice with the whole sausage grain, add appropriate amount of salt and mix well.

Step 3: sausages and peas.

Step 4: cut both ends of the cooked reed leaves and chop the sausage.

Step 5: mix the whole grains of glutinous rice with the sausage.

Step 6: take two reed leaves and fold out the rice nest from the root of the leaf. The root is inside and the leaf is slightly outside.

Step 7: fill the rice nest with mixed rice stuffing and hold the rice nest by hand.

Step 8: fold the leaf slightly.

Step 9: shape the rice filling and seal it.

Step 10: start winding with cotton thread from one end, pay attention to press the thread end on the other end, so that the knot can be tied at last.

Step 11: wrapped Dragon Boat dumplings.

Step 12: put the wrapped rice dumplings in the electric pressure cooker, add water to make the rice dumplings go through, start the tendon program, cook until the valve falls naturally, and then open the pot.

Materials required:

Glutinous rice: right amount

Sausage: right amount

Peas: moderate

Reed leaves: moderate

Rope: right amount

Salt: right amount

Note: I used 750 grams of rice, two sections of sausage, half a bowl of peas, a total of 22 dumplings. Salty dumplings, rice to add salt, if not sausage, you can add other spices, sausage flavor is strong, there are other spices, do not need to add. Sausage with raw can be, so in the process of cooking, sausage oil can penetrate into the rice, especially fragrant.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Wan Dou La Chang Zong