Glutinous Rice
1500g
Pork
1000g
Red Bean
50g
Supplementary Ingredients
With Five Spice Powder
Pinch
Salt
Moderate
Soy Sauce
Moderate
Old Soy Sauce
Amount
Oil
Amount
Dumpling Leaves
70
Chestnuts
Amount
Dried Scallops
Amount
Shit Mushrooms
Amount
Steps
1.Soak the rice for an hour in advance. Soak the rice for an hour, this will make the texture of the dumplings better. But not too long, the rice will fall apart
2. red beans soaked a night in advance (I did not add red beans this time, but usually have added, so together written in the steps)
3. pork cleaned and peeled, and then cut into cubes, not too small. Add the right amount of salt, soy sauce, soy sauce, five-spice powder, a little sugar and mix well. Marinate for two or three hours.
4. Soak the mushrooms and cut in half, wash the dried scallops. (Dried scallops can be replaced with dried sea oysters, more often than not, I just don't have any.)
5. chestnuts peeled, too big to cut in half.
6. Pour a moderate amount of oil in the pot, heat and pour into the pork stir fry for a few moments, and then under the mushrooms, red beans, dried scallops stir fry, stir fry until the flavor. (Some people like to use oil to fry, is also a method.) Finally, pour in the glutinous rice and stir-fry for a few moments out of the pot.
7. Wash the leaves of the rice dumplings and release them into the water to boil for a few minutes. So that the leaves are not easy to break.
8. Take two rice dumpling leaves so folded
9. Rolled into a funnel shape.
10. Put the ingredients in, and then stick the chopsticks in twice to make the rice pack a little more compactly.
11. Fold down the top, and bring in the sides
12. Bring in the sides, and then fold the excess to one side, making sure to pinch it tightly so there are no holes.
13. Tie the string.
14. Tied dumplings.
15. Put the wrapped dumplings into a pressure cooker with the water level flush with the dumplings. Cook on high heat until vaporized and then turn to low heat to cook for one hour. If the dumplings package is relatively small if the appropriate time to reduce.
16. When the natural vapor can open the pot, all fish out and drain, put in a cool place.
Tips
Boiled rice dumpling leaves are not easy to break, conducive to wrapping.
When wrapping, there must not be any leakage, otherwise it will burst open when cooking.
This time I use fried ingredients, some people like to use deep-fried, so it will be a little more fragrant, but it will also be very greasy, depending on the person.