Luo Bo Tuan Exclusive

Ingredients: polished rice flour, glutinous rice flour.

Radish (washed), tenderloin (washed), five-spice crispy dried meat, scallions.

Bamboo leaves for wrapping zongzi.

Open the package of five-spice crispy dried meat and take out 125 grams, placing it on the cutting board.

Cut into small pieces.

Place the tenderloin on the cutting board and cut it into small pieces.

Grate the radish into shreds using a grater.

Then, put the shredded radish into boiling water, blanch it, and take it out.

Rinse with clean water to cool.

Squeeze the water out of the cooled shredded radish.

Heat oil in a pan, then add the sliced tenderloin and stir-fry.

Add an appropriate amount of cooking wine.

Add an appropriate amount of soy sauce.

Stir-fry, stir-fry.

Next, mix in the shredded radish and the chopped five-spice crispy dried meat, and add an appropriate amount of salt.

Add an appropriate amount of MSG.

Stir-fry evenly with the seasonings.

Add the scallions and serve.

Let it cool.

Next, pour 260 grams of glutinous rice flour into the dough mixer.

Pour in 100 grams of glutinous rice flour.

First, add 190 grams of boiling water.

Add an appropriate amount of water according to the situation and form into a dough.

Then, add an appropriate amount of dry glutinous rice flour and the kneaded dough onto the silicone mat.

Divide the dough into portions of about 50 grams each.

Take a piece of dough and put some radish filling on it.

Wrap it up like wrapping a tangyuan.

Put it in the steamer lined with bamboo leaves.

Cover with the lid, steam in a boiling pot for 20 minutes, then turn off the heat and let it sit for 2 minutes.

Finally, open the lid and take it out.

Plate it, let it cool for a while, and then it can be eaten.