Dragon Boat Festival must eat fresh meat dumplings

Dragon Boat Festival must eat fresh meat dumplings

Introduction:

"Southerners love to eat fresh meat dumplings. In China, every Dragon Boat Festival, my mother always makes fresh meat dumplings for us to eat. When cooking rice dumplings, the room is full of the fragrance of rice dumpling leaves. To eat, a bite open that soft sticky glutinous rice, you can see a large piece of meat, fat meat in the cooking time has melted, so eat mouth is fragrant lean meat, that satisfaction and happy ah. I never thought about making zongzi myself before, so I didn't learn from my mother. Now I come to Germany and want to eat my mother's zongzi again. So I can only learn how to make zongzi from my mother through video. "

Production steps:

Step 1: soak the leaves in water for one night.

Step 2: peel the pork and cut it into small pieces. After washing, add 10 grams of raw soy sauce, 10 grams of old soy sauce, 10 grams of sugar, 10 grams of cooking wine and a little salt. Stir well and marinate in the refrigerator for more than 4 hours. (take it out and stir it several times)

Step 3: put the leaves in water and add a little salt to boil for 10 minutes.

Step 4: wash the cooked rice dumpling leaves one by one in running water, and continue to soak them in water for use.

Step 5: after washing the glutinous rice, add 2 tbsp of cooking oil, 70g of raw soy sauce, 10g of soy sauce, 10g of sugar and a little salt, mix well, then put it for 2-3 hours, and mix several times.

Step 6: fold the rice dumpling leaves into a funnel shape, then scoop a tablespoon of glutinous rice into the funnel and press tightly.

Step 7: put in two equal pieces of streaky pork.

Step 8: spoon another two tablespoons of glutinous rice over the meat and spread evenly.

Step 9: cover the leaves.

Step 10: then wrap up, wrap the extra leaves tightly and pinch them with your fingers.

Step 11: draw a cotton rope, fix one end, and evenly wrap the rice dumplings at the other end. If it's too tight, the rice dumplings will be hard. If it's too loose, the rice may fall out.

Step 12: tie the knot and wrap it.

Step 13: put it into a pressure cooker, boil it with clean water until it's steamed, then boil it for another hour, turn off the fire, and then eat it when it's naturally deflated.

Step 14: after the dumplings are cooled, they are packed in fresh-keeping bags and stored in the freezer of the refrigerator. They can be eaten for a period of time.

Materials required:

Glutinous rice: 1kg

Pork: 1 jin

Cooking oil: 2 tbsp

Soy sauce: 80g

Veteran: 20g

Sugar: 20g

Cooking wine: 10g

Salt: a little

Note: 1. Rice and meat must be salted and swollen, so that it will taste better and zongzi will be more soft. 2. Glutinous rice with cooking oil will make zongzi more glutinous. 3. Don't turn off the fire or open the lid to check during the process of cooking zongzi. 4. Zongzi is delicious, but not greedy! 5. Half an hour after eating meat dumplings, make a cup of tea to help clean the greasy.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh