Fresh meat dumplings

Materials fresh meat, soy sauce, cooking wine, a little white pepper consumed oil, consumed oil a little bit of glutinous rice 2 kilograms, salt, soy sauce, vegetarian oil

Practice

1. The first night of the fresh meat processed clean with soy sauce and cooking wine a little white pepper a little oil consumption marinade up, refrigerator storage. Pork I do not like, too much oil, greasy! I always use plum head meat, that is, shoulder blade meat, fat and lean is just right.

2. The maximum time to marinate this meat is three days. That is to say the limit is can be prepared three days in advance, flavored. The day marinated on the production of dumplings flavor and texture are much worse.

3. Then it is the first night to 2 kilograms of glutinous rice rinsed clean and soaked in water. Glutinous rice soaked overnight after wrapping the dumplings will not be too tight, which is the texture I want, if you really want a very strong dumplings, shorten the soaking time, not shorter than 6 hours as well.

4. to make the day, the glutinous rice dry water control, usually for hollow container 1 hour. 2 kg of glutinous rice seasoning mnemonic: 1 + 2 + 3, a tablespoon tablespoon salt + 2 tablespoons of soy sauce + 3 tablespoons of vegetable oil. Use dark soy sauce here, never light soy sauce. The soy sauce is more colorful and less salty with a sweet taste, and this is the right amount to go with the salt.

5. Add oil so that the glutinous rice doesn't get on the palm leaves and to make up for the lack of fat in some shoulder blades. The glutinous rice and seasonings fully mixed, delicious dumplings in the basic beckon you ~ ~ ~

6. Generally if you buy a dry palm leaves, there is time to soak them in cold water overnight and then clean them is the most effective way to keep the aroma of the palm leaves. There is no large container without time to boil a large pot of water, dry palm leaves put down and then the water rolled for 1 minute to 2 minutes can be rinsed. This illustrated demonstration is the method used for boiling.

7. Then it's time to show off your skills in wrapping the rice dumplings ~ ~ ~ I'll only have this most common small four corners. After wrapping, no matter whether you use a regular pot or pressure cooker, the water should not be over the dumplings. I took this picture when the light is not right I put the pot up some so look at the water is not enough like, in fact, should not be any corner of the dumplings exposed to the water prevail.

8. Cooking time. Pressure cooker after the steam on medium heat to maintain the jet 30 to 40 minutes, turn off the heat and simmer to cool through. Ordinary pot boil water and then turn on low heat to keep the water rolling state 2.5 to 3 hours