/c?word=%A6%D7%BA%EA%2C%B0%B5%AAk&url=/kitchen/dragonboat%5Fwrap%5Fdump%5Fc%2Easp&b=0&a=44&user=baidu Yuanyang XO bacon rice dumplings recipe (detailed
Illustration of how to wrap meat rice dumplings) Ingredients: A small amount of glutinous rice balls, 300 grams of pork belly, 1/3 spoon of salt, an appropriate amount of rice dumpling leaves and waterweed rope, 1/3 bowl of soy sauce, a small amount of rice wine and MSG. Method: Cut the pork into 5 cm strips
, soaked with soy sauce, rice wine and MSG overnight; add the meat-soaked sauce and salt to the glutinous rice and mix well, let it sit for 10 minutes and then mix until evenly distributed; 2 rice dumpling leaves facing each other back to back, fold 1/4 of the leaf stem
Shape it into a right-angled spoon shape, place about 2 tablespoons of rice in the leaf spoon, place the meat strips straight inside, then spread another 2 tablespoons of rice to cover the meat strips, keep the opening of the hand holding the leaf spoon, and cooperate with the movements of the other hand; put the rice dumpling leaves
Fold the remaining part from the end of the rice, and fold the corners on both sides at the fold.
The whole body of the rice dumpling is held by the hand holding the stipe, and the middle hand pinches and folds the cover leaf; use a straw rope to wrap the folded leaves tightly, and then wrap the whole body of the rice dumpling; wrap all the rice dumplings and put them in a large pot.
, add cold water and bring to a boil over high heat, then switch to medium-low heat and continue to cook for 4 hours, turn off the heat and simmer for 1 hour.
Main nutrients: 80g protein, 170g fat, 463g carbohydrate, 3930mg sodium, 210mg cholesterol, 3790cal simple meat dumplings 1. Soak glutinous rice for 2 hours and set aside 2. Put mushrooms, dried shrimps, shallots and shredded pork into the inner pot and stir-fry until fragrant.
Stir-fry with glutinous rice, then add a little soy sauce, sesame oil, pepper, sugar, and oyster sauce to taste until the rice is half cooked. 3. Wash the rice dumpling leaves, wrap the ingredients in 2, and add the fried pork belly according to personal preference.
, and egg yolks, lotus seeds 4. Pour about 3 cups of water into the outer pot of the rice cooker, submerge the water in the inner pot and put the rice dumplings into steaming. Notes: 1. This is a simpler method. You can use a rice cooker, which is of course the most convenient.
It’s better to buy it to eat, the taste will be different if you make it yourself. 2. If you directly add water to steam it in step 2, the ratio of rice water to glutinous rice will be about 1:23. If you can’t make it into a rice dumpling shape, you only need to put in the mung beans and duck eggs.
Zongzi (this one is delicious) 750 grams each of glutinous rice and mung beans, 25 grams peanuts, and 5 cooked salted duck egg yolks.
Chop the egg yolk and mix it with glutinous rice, mung beans and peanuts to make the filling.
Take the soaked rice dumpling shell leaves and fold them into a bucket shape, fill them with an appropriate amount of fillings, wrap them up, put them into a pot and add cold water to submerge the rice dumplings. After boiling for 1 hour, reduce the heat to simmer for 1 hour.
Ingredients for savory chicken rice dumplings: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of dried shrimps, 1 tablespoon of minced garlic, half a tablespoon of light soy sauce, green onions, salt, chicken essence, some cornstarch, appropriate amount of rice dumpling leaves, rice dumpling rope
Just the right amount.
Method: 1. Chop the chicken, potatoes and green onions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.
2. Wash the glutinous rice and soak it in water for half an hour.
Heat the pot, sauté the onion, ginger and garlic until fragrant, add the glutinous rice and light soy sauce and stir-fry evenly.
3. Use 2 rice dumpling leaves, fold them into a leaky shape, add 1 tablespoon of fried glutinous rice, add the stuffing mixed in step 1, and then add 1 tablespoon of glutinous rice on top.
4. Tie the rice dumplings with the rice dumpling rope, put them into the pressure cooker and cook for 30 minutes, then serve them hot.
If it is a regular pot, it needs to be cooked for about 2 hours.
Ingredients for authentic gold medal Cantonese steamed rice dumplings: 1. 500 grams of glutinous rice, 1 dried shiitake mushroom, 4 lotus seeds, 10 grams of shrimp, 50 grams of mung beans, 2 chestnuts, 1 dried lotus leaf, 6 dried bamboo leaves,
2 pieces of dried alkali grass.
2. 1 salted egg yolk, a little pepper, 30 grams of taro, pork ribs, about 100 grams of fat; five-spice powder, scallion oil, a little MSG and salt.
Method: 1. Soak the ingredients in Ingredient 1 in water until soft. Soak the glutinous rice for at least 2 and a half hours, then marinate with pepper, scallion oil, MSG and salt.
Cut the taro into cubes and fry, set aside.
2. Cut the fat into pieces and marinate with five-spice powder for about 30 minutes.
Cut the ribs into pieces and marinate them with black vinegar, soy sauce, salt, MSG and flour and set aside.
3. Tear the lotus leaves in half, put the thick side down, lay 3 bamboo leaves, and put half of the glutinous rice.
Then add shiitake mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fatty pork, ribs, taro, and mung bean kernels.
Add the other half of the glutinous rice and cover with the other 3 bamboo leaves.
4. Fold the left and right sides of the lotus leaf in half, then fold it in half and wrap it into a square shape. Wrap it tightly with alkali grass and tie it tightly.
5. Boil the rice dumplings in water for four hours before serving.
Warm reminder: The deliciousness of rice dumplings depends on the filling, but choosing good rice dumpling leaves is also very important.
It is best to choose rice dumpling leaves that are tough, soft, not easily broken, and have beautiful colors. The leaves need to be soaked in water to restore their toughness so that they can be easily wrapped.