Traditional red bean paste dumplings and stewed beef and mushroom dumplings(chuan tong de hong dou sha zong zi he lu niu rou xiang gu zong zi )

Traditional red bean paste dumplings and stewed beef and mushroom dumplings

Introduction:

"I don't like making zongzi, please But I love to eat. Especially like to eat their own red bean paste. According to their own taste, it's better than those sold outside. Warm up first, pack a few red beans, and then make meat in two days. Eat well. In fact, my favorite is Qingshui zongzi, so I don't give much stuffing today. If you like more stuffing, just pack more. Let's have a look. Meat dumplings are made of calf neck meat, stewed first and then stuffed with mushrooms. Glutinous rice is also soaked in gravy, which is especially fragrant. When eating, eat a lot of... "

Production steps:

Step 1: soak red beans overnight. Dry brown leaves, also overnight bubble good. Glutinous rice has been soaked for 24 hours.

Step 2: put the red beans into the pressure cooker, add two palms of water, and press for 30 minutes. The guarantee is rotten.
Energetic relatives, sift and peel. I don't need to - sift Li water and use a blender to make mud directly.

Step 3: add lard to the pan. I'm 400 grams of dried red beans today, using a large spoon of lard. Heat slightly, then add red bean paste, white sugar and brown sugar alternately. How much to add depends entirely on personal preference. Finally, add a spoonful of Osmanthus sugar to ensure a better taste.

Step 4: wash the beef, put it in cold water and boil it to remove the foam. According to personal taste. Put it in the marinade all night. The next day it was cut into small pieces. The glutinous rice for making meat dumplings is soaked in water and marinade all night. Mushrooms are also soaked in advance.

Step 5: dice the mushrooms. Stir the beef and mushrooms with Shaoxing wine, soy sauce, salt and pepper. You can give me more wine. Then mix it with the glutinous rice and make it into stuffing.

Step 6: red bean paste according to personal preferences, I use a leaf, package of small.
Meat dumplings naturally to package large, take three brown leaves, stacked together. The bottom sheet folds out a small edge and then rolls into a cone.

Step 7: put the stuffing into the leaves, take a spoon and press it again.

Step 8: in fact, you can't make your own zongzi very well. It's still hard to sell outside. I don't know how to do it. Let's talk about the principle. Fold the front edge back first.
Then the back edge bends forward.
The side on the right looks up or down.
On the left is the last side. Up or down depending on the situation. There's more. Just fold along. The key is to wrap it tightly. Finally, wrap it with thread and fasten it.

Materials required:

Red beans: moderate

Calf neck: moderate

Lentinus edodes: right amount

Glutinous rice: right amount

Sugar: right amount

Brown sugar: right amount

Sweet scented osmanthus candy: appropriate amount

Shaoxing wine: moderate

Soy sauce: moderate

Note: you can choose the meat according to your own taste. Eating is having fun. There are no specific rules. I just want to share with you how our family ate this year.

Production difficulty: simple

Process: steaming

Production time: one day

Taste: spiced

Chinese PinYin : Chuan Tong De Hong Dou Sha Zong Zi He Lu Niu Rou Xiang Gu Zong Zi