Pork and rice dumplings

Some time ago, I suddenly missed the black rice I had eaten when I was a child. So I retrieved the fresh southern candle leaves used to make black rice from the Internet, and we called it black rice leaves when we were children. I bought it at the beginning of May, when the leaves were completely green, and if I had bought them earlier, the tender leaves would have been a little redder. After a while, the leaves are very old, and they are generally no longer eaten at that time. In the coming year, I must keep the season and taste the first bite. The black rice leaves are mashed to extract the juice, soaked in glutinous rice, and the white glutinous rice is soaked and dyed by the black rice juice, the color becomes black, and it has a unique fragrance. When cooked, the black rice will become very dark, and the black rice grains will shine with some oil, which is very magical. Approaching the Dragon Boat Festival, pork and black rice dumplings were wrapped in black rice. The fragrance of zongye leaves, black rice, and meat are all fused together, so I like it. Compared with white glutinous rice dumplings, it has a different flavor.

Ingredients

Freshsoutherncandleleaves About300 g

Glutinousrice 2 kg

Porkbelly About600 g

Saltedduckeggs About20

Salt About6 g

Thirteenspices 1 g

Sugar 6 g

Darksoysauce Appropriateamount

Lightsoysauce Appropriateamount

Essenceofchicken Appropriateamount

Zongye Appropriateamount(Iusedabout50 pieces)

Cooking Instructions

Fresh southern candle leaves, the one I bought is a little old, if it were a little earlier, the tender leaves would have been red.
Remove the stems, wash and drain
Add water about 4 times the weight of the leaves and break them in a wall breaker
Wear gloves (so as not to stain your nails) and strain through gauze, as long as the water is not slaggy.
If you buy more leaves, you can squeeze all the juice, and put the inexhaustible juice in the refrigerator for freezing, and thaw it when you use it, which is very convenient.
Do not wash the glutinous rice, put it directly into the juice and soak it for about 6 hours, or put it in the refrigerator and soak it overnight. But don't soak it for too long, the rice will taste too bad if it is soaked for too long, and the rice grains will easily stick to the dumpling leaves when cooked.
Cut the pork belly into large pieces (I usually have about 30 grams per piece), add salt, thirteen spices, sugar, light soy sauce, dark soy sauce, chicken essence, mix well, and put it in the refrigerator to marinate overnight.
I use dried rice dumpling leaves, which need to be soaked overnight in advance and then washed.
Knock out the yolk of the salted duck egg, wash the film on the surface of the egg yolk with running water, and then spray a little high liquor to remove the smell.
The salted egg yolk can be used whole, and here I have divided it in half.
The soaked glutinous rice is washed twice with water and then drained. Sprinkle in a pinch of salt and mix well.
Take two zongzi
leaves and fold them into a funnel, put some rice, put a piece of cured meat and a salted egg yolk in the middle, and then cover with rice. Just use your favorite method package.
Tie it up.
Then cook the rice dumplings: Put them in an electric pressure cooker, add the water that has completely submerged the rice dumplings, and cook for 2 hours.
There will be a lot of oil on the surface of the cooked meat dumplings, you can take it out and put it under the faucet to rinse the surface with running water, and then put it in the steamer, steam it for about 5 minutes after the water is boiled, and take it out to cool.
Leave it completely cool and you can eat it!
It's really fragrant