Braised Zizania latifolia with rice dumplings(zong zi shao jiao bai )

Braised Zizania latifolia with rice dumplings

Introduction:

"I don't like zongzi. I always think it's not much different from glutinous rice. It's probably related to the environment I live in. There are many Dai people here. Glutinous rice is their staple food every day, and there are glutinous rice mixed with red beans, peanuts and corn on the street every day. I don't like to eat zongzi, so I never make zongzi at home, but life is like this. The more people who can't make zongzi, the more lucky they are. Every year, a few friends still send me some zongzi, so I use these zongzi to make all kinds of dishes to eliminate them. "

Production steps:

Step 1: peel the ham dumplings and cut them into small pieces about 2cm by hob.

Step 2: wash the water bamboo and cut it into pieces the size of zongzi. Cut scallion into sections, slice ginger and garlic for later use.

Step 3: heat up the frying pan, pour in the cooking oil, heat up, fry the rice dumplings and set aside.

Step 4: add onion, ginger and garlic in oil pan and stir until fragrant.

Step 5: add water bamboo and stir fry.

Step 6: pour in a large bowl of water and bring to a boil. Add salt, soy sauce, soy sauce, rock sugar, and simmer the water bamboo over medium low heat.

Step 7: stew the water bamboo until it is cooked, add the fried rice dumplings and cook until the juice is collected.

Step 8: add green and red pepper, stir fry, add appropriate amount of salt, a little MSG, stir fry evenly.

Materials required:

Ham dumplings: 3

Water bamboo: 250g

Edible oil: right amount

Salt: right amount

Green pepper: half

Red pepper: half

Scallion: right amount

Ginger: right amount

Garlic: right amount

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

MSG: right amount

Note: dumplings must be fried, otherwise they will stick together if they are too sticky.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zong Zi Shao Jiao Bai