Meat dumplings corn sausage salted egg yolk meat dumplings

Meat dumplings corn sausage salted egg yolk meat dumplings

Introduction:

"The Dragon Boat Festival is coming. Every year my family packs seeds by themselves, and they start to eat half a month in advance. When it comes to the Dragon Boat Festival, we will do it for the second time. A few years ago, I also said that my father has sold them now, so I don't have to pack them by myself. Later, I bought them and ate them. I feel that they are not as good as they are. The main ingredient of seeds is glutinous rice, which is not easy to digest, so I personally like seeds with many beans. I put a lot of beans every time when I pack them. This is delicious, and I won't say that I can't digest too much. I used to eat three or four beans every time, ha ha! Of course, I dare not eat so much now, just two! Meat dumplings are also my favorite. My father doesn't like them very much. Because they are salty, they are packed less every time. I eat them myself, ha ha! "

Production steps:

Step 1: soak glutinous rice and mung bean one night in advance, and then put them into the net to control the water (mung bean forgot to take pictures)

Step 2: marinate the rice with 1 tbsp soy sauce, 1 tbsp soy sauce and 1 tbsp salt for 2 hours

Step 3: chop the corn sausage of Shuanghui

Step 4: cut half of your own sausage for Chinese New Year

Step 5: soak the leaves, and then put them in water for half an hour (put a plate on it, or the leaves will float on it). There are many kinds of leaves, which can be bought in the market or supermarket

Step 6: mix the cured glutinous rice, mung bean, corn sausage and sausage

Step 2: ready to take the 7 leaves

Step 8: roll up obliquely from the root to form a bucket

Step 9: put some rice, put a piece of salted egg yolk, if the package is small, put half of salted egg yolk

Step 10: put more rice and cover it up

Step 11: then roll the leaves around the rice and roll them up

Step 12: the leaves at the tail are rolled up, and all the leaves at the tail are rolled up to the side.

Step 13: hold the leaves on the side and seal the mouth.

Step 14: tie with thread. When binding, you can use your mouth to help, bite the thread, press it with your left hand, and wrap it with your right hand. And then I'll take it.

Step 15: put it into the pot, fill it with water, put something on it and press it. Cook for 1.5 hours without opening the lid and keep it stuffy for 1 hour. Cook for another hour and let it cool naturally. (be sure to put enough water. If there is not enough water in the middle, add boiling water.)

Step 16: the water for cooking rice dumplings can be cold, or boiled and then put. I like warm water, so it's not hot. In the process of cooking, the water must be enough to foam the rice dumplings. If it is less, add boiling water.

Step 17: the sausage meat is delicious, and the corn sausage has the smell of corn

Materials required:

Glutinous rice: right amount

Mung bean: moderate

Salted egg yolk: right amount

Soy sauce: 2 teaspoons

Salt: 1 teaspoon

Soy sauce: 2 teaspoons

Note: meat dumplings and bean dumplings should be cooked in different pots. The taste is different!

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh