Materials for making the dumplings: 1000 grams of glutinous rice, 350 grams of pork ribs (pancetta), 70 grams of mushrooms (fresh), 100 grams of shrimp, 200 grams of peanut kernels (raw), 75 grams of onions (white), 400 grams of eggs, 15 grams of salt, 4 grams of monosodium glutamate (MSG), 70 grams of soy sauce, 2 grams of pepper, 80 grams of peanut oil
1. Eggs are boiled, peeled, and first soaked in ? cup of soy sauce for 10 minutes to color.
2.meat sauce (meat stuffing with mushrooms, onions and various seasonings into the sauce) in a casserole dish, add the eggs, brine over low heat for 20 minutes, turn off the heat and let it soak, and then fish it out when serving.
3. Peel the onion, wash, chop, halogen eggs cut into small petals, raw peanut kernels soaked in water; pork is braised, mushrooms washed and soaked in water, to be used.
4. Pour peanut oil in the frying pan, heat and put a little onion minced stir fry, then add soy sauce, refined salt, monosodium glutamate, pepper, add the right amount of water, put the braised pork, stir fry until the juice is dry.
5. Wash the glutinous rice and soak it in cool water for about 2 hours, and soak the dried marjoram in cool water.
6. Wash 300 grams of rice dumpling leaves, put them into a pot, add water to boil softly, drain, and set aside.
7. Take 3 rice dumpling leaves, hair side opposite, first into 1/3 glutinous rice, add braised pork, mushrooms, marinated egg petals, shrimp, raw peanuts, and then into the 2/3 glutinous rice wrapped into a triangular zongzi, with a wet Ma Lien grass tie tie, that is, the rice dumplings.
8. Put the packaged dumplings into the pot, add water and cook with high fire for about 2 hours, and then simmer about 3 on a small fire, can be eaten.
Jujube dumplings
Practice: Figure out the practice of meat dumplings sweet jujube dumplings is not very difficult. The biggest difference: dates soaked in warm water to remove the seeds cut into soy particles, and then mixed with filtered dry glutinous rice, as for the seasoning, like sweet can put some sugar
1, glutinous rice washed and soaked for 3 hours
2, zongzhi leaves with hot water over the washing and draining
3, zongzhi stuffing flavoring: like to eat what on the package
4, will be folded into a funnel two leaves zongzhi, scooped into a spoonful of rice put on the top of the rice. Scoop in a spoonful of rice and put the filling on, then scoop in another spoonful of rice and wrap it together and tie it tightly with a zongzhi rope. Put the wrapped rice dumplings into the pot.
5, zongzi bundling: bean paste zongzi should not be bundled too tight, to prevent the rice grains squeezed into the bean paste, if the cooking is not through the phenomenon will appear clip raw. Meat dumplings if you use fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tightly, because the lean meat will shrink after cooking, dumplings filled with fat juice will leak into the water, can not keep the fat dumplings glutinous.
6, dumplings cooking: boiled dumplings must be water roll before falling dumplings, water should be dipped over the surface of the dumplings, to be the water to re-roll up after a small fire can be cooked for about 2 hours. (In fact, the length of time depends on the size of your package of rice dumplings)