Wufangzhai Curry Seafood Brown(wu fang zhai ka li hai xian zong )

Wufangzhai Curry Seafood Brown

Introduction:

With the temperature rising, most of China has entered the summer. When the weather is hot, many people don't want to eat any more. Moreover, Xiaobian is lazy at home, lying on the table, trying to make what he wants to eat. Suddenly, he thought that he could try to make it at home, the curry seafood brown in wufangzhai palm. Now let's share it with you

Production steps:

Step 1: first of all, mix the glutinous rice, red beans and hulled mung beans, wash and soak for 2 hours. Otherwise, the boiled rice dumplings will be raw

Step 2: then deal with pork, pork should be salted for 2 hours, onion cut into small pieces. spare.

Step 3: then start frying the stuffing, heat up the pot, don't use too much oil, first put the streaky pork to fry until the oil is forced out, then add the onion to fry, then put the curry sauce, scallops, dried shrimps down to fry well, add the appropriate amount of water to cook the streaky pork thoroughly, add the seasoning, and put the cooked streaky pork stuffing up for use.

Step 4: roll the bamboo leaves into a triangle, one layer of rice, one layer of meat, one layer of rice, wrap them, and tie them with water and grass. This step is really difficult, far less simple than I imagined. But seeing the final shape of different dumplings, I feel quite a sense of achievement. Ha ha

Step 5: finally, you need to boil the rice dumplings. First add water to the pot, bring it to a boil over high heat, then simmer for 2 hours over low heat, and then simmer for 2 hours. I use the stew pot, but the ordinary water pot can be used, the water does not have to overflow the zongzi, but at least more than half of the zongzi is in the water

Materials required:

Glutinous rice: right amount

Streaky pork: moderate

Peeled mung beans: right amount

Scallops: right amount

Dried shrimps: right amount

Red beans: moderate

Onion: right amount

Curry: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: anyway, the simple wufangzhai zongzi is ready. Some people may want to ask why it is called Wufangzhai Curry Seafood brown. Ha ha, that's because wufangzhai zongzi is the best in the market now, so I'll follow xiaoxiumei. If you want to know more, welcome to the market www.laigogo.com Come and see me

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Curry

Chinese PinYin : Wu Fang Zhai Ka Li Hai Xian Zong