Sichuan-style salt-and-pepper rice dumplings

Cooking Instructions

1. Boil the dumpling leaves for about 10 minutes, just cook soft, and then wash each piece and set aside

   

2. Appropriate amount of red beans, according to your preference, soak for half an hour, put them in a pot to boil soft and drain for later use, as shown in the picture, about 1000g

   

3. Glutinous rice soaked in cold water needs to be soaked overnight, if you need to use it urgently, you can use boiling water to boil red beans, add some cold water, mix into warm water to invade, according to the water temperature can add some boiling water

   

4. The bacon is cooked, peeled and cut into small pieces for later use, about 435g as shown in the picture

   

5. The cotton thread is about 140cm, folded and knotted to fix the head, so that it is a dozen dozen zongzi wrapped out, and the cotton thread is spared according to the number of zongzi

   

6. Soak the glutinous rice for about 1 hour, and the nails can easily pinch off the glutinous rice and drain it

   

7. Rinse 2-3 times, drain and set aside

   

8. Add salt, peppercorns, rapeseed oil, and red beans to the glutinous rice and mix evenly, and the salt can be added a little less according to the taste

   

9. Wrap the rice dumplings like a video and add the glutinous rice

   

10. Stick chopsticks tightly

    

11. Add the bacon and cover with a layer of glutinous rice

    

12. Such as the video wrapping zongzi

    

13. Tie the knot with cotton thread

    

14. Put it in a pot and cook over high heat for 1 and a half hours

    

15. Drain and let cool before freezing and preservation