Chestnut and mushroom dumplings are full of meat flavor

Chestnut and mushroom dumplings are full of meat flavor

Introduction:

"Zongzi, a traditional festival food of the Han nationality on the Dragon Boat Festival, is made by steaming glutinous rice wrapped in zongzi leaves. Legend is spread in memory of Qu Yuan, is the most profound cultural heritage of traditional food in Chinese history. At the beginning of May every year, Chinese people soak glutinous rice, wash leaves and make dumplings. Rice dumplings, has been "white as jade", the shape of a cone, diamond. In Japanese literature, there are "Tang zongzi". In the Song Dynasty, there were "preserved rice dumplings", that is, fruit into the dumplings. Su Dongpo, a poet, wrote a poem "when you see red bayberry in rice dumplings". At this time, there were advertisements made of zongzi piled into pavilions, wooden cars, cattle and horses, which showed that it was fashionable to eat Zongzi in Song Dynasty. Now there are a variety of additional materials for zongzi, such as bean paste, pork, pine nuts, red dates, etc. When I was a child, my grandmother always made meat dumplings. This is my first time. It's crooked, but the pork with mushrooms and chestnuts is really delicious. It's full of the flavor of meat. "

Production steps:

Step 1: soak rice dumpling leaves in water for 2 hours.

Step 2: add salt, soy sauce and soy sauce to the glutinous rice.

Step 3: stir the glutinous rice and marinate for 4 hours.

Step 4: add butter, soy sauce, five spice powder, salt, ginger and onion to the pork.

Step 5: stir well and marinate pork for 4 hours.

Step 6: soak dried mushrooms and cut into small pieces.

Step 7: roll the leaves into a tube.

Step 8: put some glutinous rice and compact it.

Step 9: add pork, chestnut and mushroom.

Step 10: lay a layer of glutinous rice on the top and compact.

Step 11: wrap the zongzi tightly with a rope.

Step 12: boil under water for 2 hours.

Materials required:

Glutinous rice: right amount

Streaky pork: moderate

Chestnut: moderate

Lentinus edodes: right amount

Ginger: moderate

Scallion: right amount

Soy sauce: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Five spice powder: appropriate amount

Moderate amount: salt

Note: 1. Glutinous rice and pork are more delicious after marinating for a few hours. 2. It's better to have both fat and lean meat, only the lean meat is too dry and tastes bad. 3. Use dried mushrooms instead of fresh ones. 4. The rice and stuffing should be compacted when packing, so it is not easy to scatter.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh