Fresh meat dumplings(xian rou zong zi )

Fresh meat dumplings

Introduction:

"My daughter likes meat dumplings very much, but she doesn't use soy sauce to pickle rice, just like this, there is a piece of pickled meat in it. It's really hard to be happy without meat, hee hee. "

Production steps:

Step 1: prepare the ingredients.

Step 2: dice the meat, add soy sauce, cooking wine and salt.

Step 3: repair the head of reed leaves and blanch them in boiling water.

Step 4: blanch the rice dumpling leaves and soak them in cold water.

Step 5: wash the rice.

Step 6: take the leaves of zongzi, about 3 pieces, stack.

Step 7: about 7 or 8 inches, roll it into funnel shape, and pinch the joint tightly.

Step 8: add a little rice and meat.

Step 9: add the right amount of rice, not too much. Just flat mouth, and then change to the left hand gently holding the lower part of the dumplings

Step 10: press the leaves back from the back, cover them, pinch them and form a triangle.

Step 11: turn the leaves of the rice dumplings around slightly from the left.

Step 12: go back to the right from the back.

Step 13: take two turns of cotton. Just tie it up.

Step 14: make zongzi in turn.

Step 15: Boil the rice dumplings in an underwater pan and cook them over low heat for about 2 hours.

Materials required:

Glutinous rice: 1000g

Pork: moderate

Zongye: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Note: 1, each step carefully rolled, will not leak rice. 2. When cooking, add water properly. 3. Zongzi should not be eaten too much at one time.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Xian Rou Zong Zi