Steamed pork dumplings with dried vegetables(mei gan cai da rou zong )

Steamed pork dumplings with dried vegetables

Introduction:

"It's another year when the leaves of rice dumplings are fragrant ~ ~ the Dragon Boat Festival is coming, so I have to eat some rice dumplings ~ ~ one of the advantages of Jiaxing in recent years is that you can eat authentic Jiaxing famous rice dumplings every morning, such as egg yolk rice dumplings, chestnut rice dumplings, big meat rice dumplings, small meat dumplings, plum dried vegetables and meat dumplings, as long as you like ~ ~ I've eaten them all ~ ~ I remember that every time I passed by Jiaxing service station before, I had to buy them I eat the fresh meat dumplings from wufangzhai, but now I eat the dumplings from a breakfast stand, which is sold by an old couple pushing a freezer at the cinema every day until about 9 a.m. My father and I agree that they are more delicious than wufangzhai. They only sell rice dumplings, and there are no big meat dumplings when we go to buy them at 8:30 in the morning. There are only 1 yuan Mini meat dumplings. If someone bought the last big meat dumpling with dried vegetables at more than 8 o'clock, a good mood can fill the whole day. Ha ha ~ ~ last year's Dragon Boat Festival was the first time for me to learn how to make zongzi. After summing up my experience, this year's zongzi is better than last year's

Production steps:

Step 1: prepare materials ～

Step 2: pour the glutinous rice into the soy sauce and stir it evenly. Wash the streaky pork, cut it into pieces and put it on a plate. Add salt, rice wine, soy sauce, sugar, five spice powder, thirteen spice, oyster sauce and pepper and stir them evenly. Marinate the glutinous rice and streaky pork for four hours. Stir them at intervals of four or five times to make the glutinous rice and streaky pork taste better.

Step 3: clean the rice dumpling leaves. I bought dry rice dumpling leaves. First, clean both sides of each rice dumpling leaf with a brush. Cut off some of the hard handle and tail leaves of the rice dumpling leaves. Then put them in a soup pot and boil them for 10 minutes. Then scrub them with a wet towel. Then wash the dried vegetables and drain them

Step 4: start making rice dumplings ~ ~ I put two small ones together and use one for the big ones~~~

Step 5: first put some glutinous rice, then meat and dried vegetables

Step 6: spread the glutinous rice and press it tightly. If it's too loose, the glutinous rice won't stick easily

Step 7: fold Zongye ～

Step 8: fold Zongye ～

Step 9: wrap the cotton cord tightly, because the glutinous rice will rise when it is burned

Step 10: put the pressure cooker, add water, do not have zongzi can ~ ~ fire boil, in the middle of the non-stop burning about forty or fifty minutes can ~ ~

Materials required:

Glutinous rice: 4 jin

Pork: 2 jin

Dried plum vegetables: about 3 Liang

Salt: right amount

Yellow rice wine: right amount

Sugar: right amount

Old style: moderate

Five spice powder: appropriate amount

Thirteen spices: appropriate amount

Oyster sauce: right amount

Pepper: right amount

Note: I don't think it's necessary to add cooking oil to the glutinous rice. Some friends will worry that the glutinous rice will stick to the leaves after being cooked. Experiments have proved that the pork has a lot of oil ~ it won't stick after being cooked ~ the surplus can be put into the fresh-keeping bag after being cooled ~~~~~

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Mei Gan Cai Da Rou Zong