Fresh meat dumplings with chestnuts
Introduction:
"Because I'm too busy recently, this year's zongzi is made later, and the variety is not as much as that in previous years. I've made several kinds of zongzi that haven't been made before. Because I'm late, and I'm more busy during the festival, I'm late to make them."
Production steps:
Step 1: prepare basic raw materials, and soak glutinous rice and peanuts half a day in advance. Peanuts are soaked earlier in the end
Step 2: as long as the lean part of the front leg meat is cut into larger pieces, add all the special soy sauce, oyster sauce, salt, sugar and rice wine,
Step 3: stir well and marinate for half a day.
Step 4: after all the preparation, take a bamboo leaf, roll it up from one end, and put the soaked rice and peanuts under it
Step 5: put the meat and chestnut in the middle
Step 6: cover it with rice and peanuts
Step 7: fold the long end over
Step 8: pinch a corner and fold it down
Step 9: tie up.
Step 10: put it in a wok, water about 3cm above zongzi, boil it over high heat, then turn to low heat for more than 2 hours.
Materials required:
Glutinous rice: 500g
Chestnut: 200g
Front leg meat: 200g
Peanuts: right amount
Red beans: moderate
Soy sauce: right amount
Oyster sauce: right amount
Salt: right amount
Sugar: right amount
Yellow rice wine: right amount
Note: I put the soaked rice and peanuts into the bag after mixing. There are some red beans in the rice. The mixed taste is delicious. These ingredients can be adjusted as you like.
Production difficulty: ordinary
Process: boiling
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Ban Li Xian Rou Zong
Fresh meat dumplings with chestnuts
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