Curry Beef corn sticky rice dumplings(ka li niu rou yu mi zhan mi zong )

Curry Beef corn sticky rice dumplings

Introduction:

"Northeast side generally eat sweet rice dumplings, there are few packages of meat dumplings, just like I don't carry the bag, I haven't eaten meat dumplings at all, this time the first test of meat dumplings feel good, at least our mouth is quite like dripping!"

Production steps:

Step 1: clean the sticky rice and sticky muck, soak in clean water for one night, if it's hot, put it in the refrigerator, control the dry water before use, and mix in a small amount of baking soda.

Step 2: dry rice dumpling leaves and straw rope soak overnight, boil and disinfect with boiling water, and carefully clean each rice dumpling leaf.

Step 3: wash the beef and set aside.

Step 4: cut the beef into small pieces, add curry powder, salt, soy sauce, soy sauce, a few drops of lemon juice, starch, scallion, ginger, mix well and marinate overnight.

Step 5: stick rice mixture into curry powder, salt, soy sauce, soy sauce and marinated curry beef, mix well and marinate for a while, pay attention to this step to pick out the scallion and ginger slices in curry beef, and put more salt than usual.

Step 6: take two rice dumpling leaves and fold them together, and cut off the rhizome.

Step 7: funnel as shown in the picture.

Step 8: add the sticky rice mixture until 8 minutes full.

Step 9: fold and compact the remaining leaves on both sides.

Step 10: flatten the remaining leaves by hand and turn them over.

Step 11: tie the rice dumpling rope firmly and cut off the extra leaves.

Step 12: add enough water to the pot, bring to a boil, and then put in the wrapped dumplings. The water must not pass the dumplings. It's better to heat the pot for 1 hour, turn it down for 1 hour, and turn off the fire for another 2 hours.

Materials required:

Sirloin: moderate

Sticky ballast: appropriate amount

Sticky rice: right amount

Baking soda: moderate

Curry powder: right amount

Salt: right amount

Soy sauce: right amount

Old style: moderate

Starch: right amount

Lemon juice: right amount

Scallion: right amount

Ginger slices: right amount

Note: 1, sticky rice into a small amount of baking soda can make dumplings more chewy and conducive to digestion. 2. A small amount of starch can make cooked beef soft and rotten when marinating beef. 3. When boiling, the water must not be over zongzi. When boiling over high heat, pay attention to adding hot water instead of cold water when there is little water, otherwise it is easy to be mixed. 4. According to the size of the dumplings, you can adjust the cooking time. 5. If you can't eat rice dumplings, put them in cold water, refrigerate or even freeze them. 6. Do not eat too much at a time, otherwise it is not easy to digest.

Production difficulty: ordinary

Process: boiling

Production time: one day

Taste: salty and fresh

Chinese PinYin : Ka Li Niu Rou Yu Mi Zhan Mi Zong