Pork dumplings with mushrooms

Pork dumplings with mushrooms

Introduction:

"I had nothing to do when I finished my homework at home. I just had some rice left, so I tried. Let alone, I really succeeded. It was delicious."

Production steps:

Step 1: control the rice to dry, add soy sauce and salt (a little more soy sauce) to marinate. Cut the pork into pieces, put in salt, cooking wine, five spice powder and soy sauce. Cut mushrooms into pieces and marinate them with soy sauce.

Step 2: wash the fresh rice dumpling leaves, fry the roots (with two small tips), and put the rice dumpling leaves into the boiling water pot for 3-5 minutes.

Step 3: roll up the leaves from one end into a cone, put half of the rice in, put the cured meat and mushrooms in, and then cover them with rice.

Step 4: press the leaf down, then wrap it from the right side to the back, from the left side to the top, press it on the side of the rice exposed on the right side, press the other side of the mouth, press the end of the leaf with your hand, and wrap it tightly with cotton thread. (I use the method of cordless bag. I put a needle into the middle part and pull the tip of the tail blade through the needle hole.)

Step 5: add enough water in the pot at one time, the water should not exceed the zongzi, the fire for one hour, turn the fire for one hour. If you feel the rice dumplings are light, you can add salt and soy sauce to the water.

Step 6: take it out.

Materials required:

Glutinous rice: right amount

Streaky pork: moderate

Lentinus edodes: right amount

Meiji fresh soy sauce: right amount

Salt: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Note: soak glutinous rice for more than 3 hours in advance, and soak mushrooms.

Production difficulty: unknown

Process: steaming

Production time: one hour

Taste: salty and sweet