Cantonese style pork, chestnut and salted pork(guang shi wu hua rou ban li xian rou zong zi )

Cantonese style pork, chestnut and salted pork

Introduction:

"The first time I learned Baoguang style bacon brown, I was basically successful. It's delicious, but it doesn't look as good as the local people. This kind of brown seed must be flavored with streaky pork, but the pure lean meat is not so fragrant. Like to eat seafood friends can also add Yao Zhu or shrimp, some people add bacon and sausage. Personally, I prefer pork stuffing with five flowers. "

Production steps:

Step 1: a large collection of materials: glutinous rice, mung bean, millet, salted egg yolk, peanut, mushroom and pork

Step 2: first, take 3 brown leaves and fold them alternately to widen the filling area of the leaves. Leave 3 cm above the middle of the leaves and fold them in half to form a funnel.

Step 3: add the following ingredients in turn: 1-2 teaspoons of glutinous rice → 1 teaspoon of mung bean → 2 pieces of mushroom and streaky pork each → 3-4 pieces of chestnut → 4-5 pieces of peanut → 1-2 teaspoons of mung bean → 1-2 teaspoons of glutinous rice to cover the filling

Step 4: hold the palm leaf in the middle of the gap with your left index finger and thumb, and fold the end of the palm leaf inward with your right hand

Step 5: fold the excess tail leaf inward, tie it with thread and knot it.

Step 6: when binding, be careful not to leak the stuffing. Be careful not to break the leaves.

Step 7: put the wrapped palm seeds into a pressure cooker or boiling pan, add water (cover the palm seeds). It takes about 1 hour for the pressure cooker, and 6-7 hours for the boiler. When using the boiler, change the position of the brown seeds at the bottom and above every 2 hours, otherwise the bottom is cooked and the top is not fully cooked. Cook can take a taste of cooked, if not cooked, add water to continue cooking. It must be cooked at one time. If you can't finish eating, you can put it in the refrigerator. When you eat it, you can steam it up (don't heat it with water, it's not delicious when you cook it twice)

Materials required:

Glutinous rice: right amount

Streaky pork: moderate

Chestnut: moderate

Lentinus edodes: right amount

Peanuts: moderate

Mung bean: moderate

Salted duck egg yolk: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Note: 1, brown leaves to buy after boiling with water to clean. 2. Soak glutinous rice one or two hours in advance (no bubble also has little effect). After washing, add oil, salt and soy sauce for seasoning. 3. Cut pork into small pieces, stir fry in a pan, add salt to oil, then add a little sugar to color, finally add soy sauce and mushrooms, mix well. 4. Buy fresh chestnuts and cut them into small pieces. 5. In advance will be peanuts, mung beans (with or without skin can be, see personal like. 6. Cut each salted duck egg yolk into four equal parts and add 4 / 1 of a small brown seed. You can add one more if you like. (the stuffing can be changed to others according to your preference, such as bacon, sausage, shrimp, chicken, red beans or other Same method)

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Guang Shi Wu Hua Rou Ban Li Xian Rou Zong Zi