[gourmet theme competition - the fourth season] - rice dumplings with minced pork

[gourmet theme competition - the fourth season] - rice dumplings with minced pork

Introduction:

"Today's grubby rice is often eaten when I was in Wuhu University. I don't know how to do it. I can only make it with the taste of memory! It can still make me recover my lost good memory! Xuancheng, my hometown, also has rice with meat scraps, but there are no thousand pieces of stewed meat in it! In the memory of the slag meat rice is a person a cage, steaming aroma overflowing! The above residue meat should be fatter, so when steaming, the oil gradually infiltrates into the thousand pieces, and then the compound thousand pieces of meat fragrance infiltrates into the glutinous rice, glutinous rice chews up, the mouth is fragrant, very elastic teeth!!! If you put a thousand pieces of Heshui meat in the glutinous rice dumpling, it's a delicious glutinous rice dumpling! When I was in college, there were always vendors selling glutinous rice balls with insulated wooden barrels. They often bought a rice ball for 1.5 yuan in the morning to have a full meal! My hometown called steamed pork with vermicelli as slag meat. Ha ha, I made it once before. I bought packaged rice noodles. I felt that there was too much monosodium glutamate, which robbed me of the meat flavor. Today I attached the process of fried rice noodles! Hope you like it! Finally, thank you very much for voting for me! Thank you

Production steps:

Step 1: soak 1 bowl of glutinous rice in cold water one day in advance.

Step 2: soak the dried rice dumpling leaves one day in advance.

Step 3: marinate 1000 sheets: thin 1000 sheets, 10 sheets, wash and tie with cotton cord.

Step 4: bring the bittern to a boil and skim the foam.

Step 5: add a thousand sheets and bring to a boil. Turn to medium heat and simmer for 10 minutes.

Step 6: pour 1000 pieces of soup and bittern into a large container and let it cool naturally.

Step 7: after cooling, remove 1000 pieces of rope and cut wide wire for standby.

Step 8: marinate the dregs: 2 pieces of streaky pork, green onion, ginger, and grass eggs.

Step 9: wash the pork, cut into pieces and put it into a large container.

Step 10: put in the chopped onion and ginger.

Step 11: add 1 spoonful of Lee Kam Kee Seafood Sauce.

Step 12: add 1 scoop of soy sauce.

Step 13: half a spoonful of five spice powder.

Step 14: add half a teaspoon of salt (or less chicken essence).

Step 15: break in an egg.

Step 16: stir well and marinate for 20 minutes.

Step 17: making rice noodles: 1 cup of raw rice and 1 star anise. (mom taught me to put one and a half star anise in a bowl of rice. I put one when I had too much.)

Step 18: heat the pot over high heat, pour in the rice and star anise and stir fry together.

Step 19: about 1 minute, turn down the heat and stir fry slowly.

In fact, it's better to stir fry rice until it's brown

Step 21: put the fried rice into the grinding cup and grind it.

Step 22: mother said not to grind too fine, too fine is not delicious. I think it's just as you like!

Step 23: pour the rice noodles into the pickled pork.

Step 24: stir well and let each piece of meat be covered with rice flour.

Step 25: steaming process: prepare a piece of clean gauze, wash it and put it on the steaming drawer.

Step 26: put in the soaked clean Zongye.

Step 27: put the soaked glutinous rice into the leaves of rice dumplings evenly.

Step 28: then spread the cut pieces on the glutinous rice.

Step 29: spread the marinated steamed meat evenly on the top of the marinated meat sheets.

Step 30: put enough water into the steamer, cover and steam for 45 minutes.

Step 31: gently prick the meat with chopsticks. If it's easy to prick, it's cooked and ready to eat!

Materials required:

Glutinous rice: 1 bowl

Halogen thousand pieces: moderate amount

Eggs: right amount

Steamed meat rice noodles: right amount

Streaky pork: moderate

Dried rice dumpling leaves: appropriate amount

Lee Kam Kee Seafood Sauce: 1 teaspoon

Ginger: right amount

Old style: 1 spoonful

Salt: half a teaspoon

Thirteen spices: half a teaspoon

Scallion: right amount

Note: glutinous rice is best eaten during the day, and should not be digested at night; if you want to do it yourself, I suggest you buy fat meat, I am not satisfied with the effect, meat oil is less, but it is suitable for friends who lose weight!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other