Curry beef dumplings(ka li niu rou zong )

Curry beef dumplings

Introduction:

"Curry beef zongzi is my father's favorite! As soon as the dumplings came out of the pot, the old man opened three in a row, and then served them on the terrace. The Empress Dowager of my family was afraid that the old man would eat too much, so she hid the curry dumplings. Sure enough, within 10 minutes, the old man went back to the kitchen on the terrace to look for curry dumplings. Hey, hey... Can you find something hidden by the Empress Dowager? I love spicy food. I like spicy food, and I think it's with my father. The old man also likes to drink tea. As long as I go home, I always make a pot of Gongfu tea for me to drink. Later, the Empress Dowager joined the tea tasting group and yelled for me to make tea every day (the Empress Dowager can't make Gongfu tea). Later, there were more tea sets in our family, and the tea room became bigger and bigger. In the end, we bought a double door refrigerator to hold Tie Guanyin. The old man's demand for the quality of tea is also higher and higher, In order to buy tea every year, I have to fly to Fujian several times. Later, I fell in love with Pu'er tea, and the old man also fell in love with Pu'er tea. Finally, he would evaluate the taste of Pu'er tea. The old man said: although good tea is not afraid of bitterness, it is difficult to accept if it is too bitter, but it is acceptable if it is slightly bitter, and astringency is the most taboo, OK Tea is afraid of astringency. If it is bitter and astringent, who will drink it! The quality of this kind of tea is absolutely inferior, super inferior... High quality tea should have no or slight bitter, no obvious astringency. The first element of a good tea is its mellow taste. Look at what my old man said, the whole tea expert

Production steps:

Step 1: blanch the rice dumpling leaves in boiling water, remove and wash with clean water

Step 2: use scissors to cut off the front belt

Step 3: wash the beef, cut into square dice, add soy sauce, cooking wine, seafood sauce, salt and curry powder, and marinate with a little starch for 3 hours

Step 4: soak glutinous rice in clean water for 3-4 hours, remove and wash, control dry water, add proper amount of soy sauce, stir salt and olive oil, and set aside

Step 5: roll the treated leaves into funnel shape and add a little glutinous rice

Step 6: put the cured beef in the oven

Step 7: cover with another layer of glutinous rice and cover the beef evenly

Step 8: fold the leaves in one direction and completely wrap the glutinous rice

Step 9: fold it back into a triangular shape and try to pinch the stable shape with your fingers

Step 10: bind with cotton thread

Step 11: finish the remaining glutinous rice as above

Step 12: fill the dumplings with water and put them in the pot for 2-3 hours

Materials required:

Glutinous rice: 1000g

Beef: 500g

Curry: moderate

Soy sauce: moderate

Cooking wine: moderate

Raw powder: appropriate amount

Olive oil: right amount

Seafood sauce: right amount

Note: 1, beef must be pickled 3-6 hours in advance, the meat has a taste. 2, tie the string of zongzi must be strong. Prevent rice from spilling into the pot when cooking zongzi, and cook it into glutinous rice porridge

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ka Li Niu Rou Zong