Question 2: How to make beef dumplings. Beef dumplings production method
Ingredients
Main ingredients: beef front tendon meat 500g; glutinous rice: 500g
Auxiliary ingredients: salt moderate; white wine moderate; white sugar moderate; vinegar moderate; old soy sauce moderate; white string moderate; dumplings leaves 15; ginger moderate; green onion moderate; garlic moderate; peppercorns moderate; dahurian dahurian dahuric dahuric dahuric dahurian dahurian dahurian dahurian dahurian dahurian dahurian grass fruit moderate; nutmeg moderate; Cloves.
Steps
1. Prepare the sauce, green onions, ginger and garlic cut into large pieces, peppercorns, dahurica, dahurian dahurica, grass berries, nutmeg, cloves and other sauces;
2. Look for a clean gauze, pouring into the sauce;
3. Tie up the sauce packets;
4. Beef is cleaned well;
5. Pour it into a pot of cold water to blanch it;
6.
6. Fish out and wash off the surface foam;
7. put the sauce package into the pressure cooker;
8. into the beef;
9. pour white wine;
10. according to personal preference into the old soya sauce, sugar, vinegar, salt to adjust the taste. Pressure cooker pressure 15 minutes;
11. soaked in the pot overnight taste better;
12. cut into the desired meat pieces;
13. a day in advance to soak the glutinous rice and rice dumplings leaves;
14. fold the leaves into a funnel shape;
15. into the glutinous rice;
16. into the meat pieces;
17. spread another layer of glutinous rice, put the meat (meat and rice can be arranged according to personal preference);
18. the top of the leaves pressed down, the excess leaves wrapped around the body of the dumplings;
19. with a rope tied tightly;
20. one by one to wrap up. 500 grams of glutinous rice I wrapped up about 15;
21. put into the soy sauce soup pot.
This is a great way to make your favorite dishes, so you can cook them on low heat for 30 minutes. Or cook on low heat for 3 hours;
22. It is best to soak in the sauce until cooled;
23. It can be served in cold water or hot.
Tips
1, the dumpling leaves can be soaked a day in advance, or can be cooked now. According to personal preference.
2, try to soak the glutinous rice a day in advance (at least 4 hours) so that the glutinous rice fully absorb the water, the texture of the dumplings more Q elastic and soft.
3, beef choice a day in advance of the sauce good, soak overnight more flavor.
4, be sure to cook through the glutinous rice in order to achieve the effect of soft and sticky. Be sure to wrap tightly and tightly to avoid leakage of rice during cooking.
5, hot food to nourish the stomach, soft and sticky taste. Cold food hurts the stomach, the taste of Q-bomb. According to the individual physique to choose to eat.
Question 3: the practice of beef dumplings, beef dumplings how to do delicious, beef dumplings Steps
1. Beef diced, soak pepper water for 30 minutes, change the water once in the middle. Drain the water. This step can also be replaced with blanching.
2. Add green onion, ginger, salt, cooking wine, oyster sauce, black pepper, 1 tablespoon of red soy sauce, 1/2 tablespoon of sugar, thirteen spices, 2 tablespoons of cooking oil, marinate for 3 hours.
3. Onion shredded, patted cornstarch over fried crisp yellow.
4. Beef fishing out and onions together.
5. Pour the remaining stock into the rice, and add the remaining tablespoon of red soy sauce and half a tablespoon of sugar.
6. Prepare the dumpling leaves, rice, meat and egg yolk.
7. Wrap the dumplings with beef, chopped onion and half an egg yolk.
8. A dumpling about 3 pieces of beef.
9. Pressure cooker first pressure 30 minutes. Then put into the rice cooker soup 2 hours to keep warm overnight. The role of the pressure cooker is beef crispy, but the rice is not very sticky. Keep warm overnight rice and sticky and glutinous.
Question 4: How to make meat dumplings and ingredients Ingredients
Main ingredients: 400g of plum blossom meat, 700g of sticky rice, 50g of dried shiitake mushrooms, 7 duck egg yolks, 1 onion
Ingredients: salt, soy sauce, ginger, lemon juice, brown ropes, five-spice powder, dark soy sauce, scallions, dumpling leaves, soybean oil
Steps/methods
1
Wash the sticky rice and soak it in water for 3 hours. If it's hot, you can put it in the refrigerator and dry it out before use.
2
Dry rice dumpling leaves and grass rope soaked overnight and sterilized by boiling water, carefully wash each rice dumpling leaf.
3
Cut the beef into small pieces and marinate overnight with salt, five-spice powder, soy sauce, soy sauce, ginger, scallion and a few drops of lemon juice
4
Soften the shiitake mushrooms in water in advance.
5
Wash the onions and set aside.
6
Shred the onions and sauté in 2/3 small bowl of soybean oil in a pan until brown.
7
Sauté the onions in the remaining oil to stay 2/3 fried soaked and dry sticky rice, in each grain of rice are rolled in oil, add the appropriate amount of soy sauce, soy sauce, five-spice powder, salt to taste, in the premise of not paste the pan can be fried for a little while, the taste to be a little heavier, because in the cooking time will lose some salt.
8
Fried sticky rice, fried onions, fried beef with the remaining 1/3 of the oil, soaked mushrooms cut into small dices, salted duck eggs to the egg white to stay yolk spare.
9
Take two pieces of rice dumpling leaves slightly staggered stacked together, cut off the rhizome.
10
Roll into a funnel shape as shown.
11
Spread a layer of sticky rice on the bottom.
12
Put in the appropriate amount of diced meat, diced mushrooms, half of the egg yolk, oil onion.
13
Spread another layer of sticky rice and compact.
14
Fold the remaining leaves on both sides together and compact.
15
Flatten the remaining leaves on the top and fold them over.
16
Tie the rice dumplings with string and cut off the excess leaves.
17
Add enough water in the pot to boil and put the wrapped rice dumplings, the water must not be over the rice dumplings, high heat for 1 hour, turn off the fire and then smother for 2 hours.
END
Note
1, sticky rice in the premise of not paste the pot for a while more fried will be more fragrant.
2, fried sticky rice to taste heavier, because in the cooking will lose some salt.
3, cook to the water must be no more than rice dumplings, high heat when cooking, pay attention to the water less timely addition of hot water rather than cool water or easy to clip.
4, according to the size of the dumplings can adjust their own cooking time.
5, can not eat the rice dumplings in cold water, refrigerator chilled or even frozen are possible.
6, one can not eat too much or not easy to digest
Question 5: rice dumplings can be eaten with beef can
Eat rice dumplings don't eat too much on the line, I have not heard of can not be eaten with what food, the key don't eat too much, rice dumplings is a high-calorie food, appropriate to eat on the body is beneficial
Malt water, carrots to eat rice dumplings good partner
The rice dumplings are difficult to digest, but it's not a problem.
Glutinous rice is difficult to digest, but also easy to make blood sugar rise quickly, so that many people are discouraged or eat after the pain, there is no way to change these properties of glutinous rice? Xue Yuzhu, director of the nutrition clinic of Zhengzhou Hospital of Traditional Chinese Medicine, found some good partners for glutinous rice, which can help digestion, delay absorption, and control the speed of blood glucose elevation.
Improve digestion first malt water, white radish or white radish water, they are all with the role of food breakage, eat rice dumplings do partner, can promote digestion. Also, the elderly and children and other gastrointestinal function is not good, eat rice dumplings may be constipation symptoms, it is best to eat with some animal blood, black fungus, bananas, onions, potatoes, spinach, etc., these foods have laxative effect.
Question 6: How to get the pork dumplings eat up rotten meat dumplings
Main ingredients: 2500 grams of glutinous rice, 1000 grams of pork
Accessories: salt, sugar, wine, soy sauce, ginger, anise, cinnamon, cotton thread, 900 grams of reed
Steps:
1.
2. Wash the meat and cut into large pieces, with salt, sugar, cooking wine, soy sauce, ginger, star anise, cinnamon and other seasonings marinated overnight to taste.
3. Wash the glutinous rice, soak it in water for 2 hours, drain it, and mix it with salt, sugar, soy sauce and other seasonings.
4. Wrap the dumplings.
5. Put the dumplings in a pressure cooker, add 8 minutes full of water, and boil over high heat.
6. Roll on low heat for 2.5 - 3 bells.
Question 7: How to make delicious rice dumplings Tips: Bundling of dumplings: Bean paste dumplings should not be bundled too tightly to prevent the rice grains squeezed into the bean paste, if the cooking is not thorough there will be a phenomenon of entrapment. Salted pork dumplings if you use fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tight, because lean meat will shrink after cooking, the fat juice of the dumpling filling will leak into the water, can not keep the dumplings fat sticky.
Zong cooking: cook zongzi must be after the water rolled down zongzi, water should be dipped over the surface of the zongzi, to be re-rolled up and then after the fire can be cooked for about 3 hours. Do not add raw water during the cooking process. Be careful not to add raw water to the rice dumplings during the cooking process, and pay attention to the fact that the rice dumplings should not be cooked with other rice dumplings. After cooking, take out the dumplings while they are still hot. Eat when you open the rice dumplings, rice dumplings fragrant nose, the entrance oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and fresh is the best.
Jujube rice dumplings
After figuring out how to make meat dumplings, sweet jujube rice dumplings are not very difficult. The biggest difference: dates soaked in warm water to remove the seeds and cut into soybean particles, and then mixed with filtered dry glutinous rice, as for the seasoning, like sweet can put some sugar.
3, mung bean duck egg dumplings
Glutinous rice, mung beans 750 grams each, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolks and glutinous rice, green beans, peanuts mixed well into the filling. Take soaked rice dumpling shell leaves folded into a bucket, filled with the appropriate amount of filling, wrapped into the pot with cold water submerged rice dumplings, boil 1 hour, change the fire to cook for 1 hour.
4, Chenpi beef dumplings
Soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, minced scallions, ginger, salt. With the lard will be onions fried yellow, in turn into the beef, peel, minced pork fried half a minute, sprinkled with sesame oil that is into the filling. Packed first into the mix of glutinous rice, mung beans, the filling in the center, and then cooked in the above manner.
5, fruit dumplings
750 grams of glutinous rice, plums, pineapple meat, 25 grams of melon strips, watermelon seeds, walnuts, raisins, 15 grams of red silk, 300 grams of sugar. First of all, the plum, pineapple meat, winter melon strips each with sugar boiled in water, drained, and then marinated in sugar for 24 hours, that is, into the filling. Packed into a pentagonal square bottom dumplings, cook for 50 minutes, remove from the fire and simmer for 4 minutes that is.
6, savory chicken rice dumplings
Ingredients: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of shrimp, 1 tablespoon of garlic, half a tablespoon of soy sauce, green onions, salt, chicken, a number of cornstarch, the right amount of rice dumpling leaves, rice dumplings, the right amount of rope.
Directions:
(1) Mince the chicken, potatoes and scallions, 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. Burn a hot pan, with onion, ginger and garlic, add glutinous rice and soy sauce, stir fry evenly.
(3) Fold 2 rice dumpling leaves into a funnel shape, add 1 tablespoon of the fried glutinous rice, add the stuffing ingredients from recipe 1, and then add another 1 tablespoon of glutinous rice on top.
(4) Tie the rice dumplings with a string and put them into a pressure cooker to cook for 30 minutes, then eat them while they are still hot. If it is a regular pot, it should be cooked for about 2 hours.
7, the authentic gold medal wrapped steamed rice dumplings
Ingredients:
(1) 500 grams of glutinous rice, 1 dried mushrooms, 4 lotus seeds, 10 grams of shrimp, 50 grams of mung bean kernel, 2 chestnuts, dry lotus leaves, dry bamboo leaves 6, dry lye 2.
(2) 1 salted egg yolk, a little pepper, 30 grams of taro, pork ribs, fat about 100 grams; five-spice powder, onion oil, monosodium glutamate salt a little.
Method:
(1) the ingredients in Ingredient 1 will be soaked in water until initiated, in which the tip of the glutinous rice soaked at least 2 ? hours or more, and then with pepper, onion oil, monosodium glutamate, salt to marinade flavor. Taro cut pieces fried, standby.
(2) Marinate the fatty meat in cubes 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 lotus leaves in pairs, rough side down, lay 3 bamboo leaves and put half of the glutinous rice. Then put in mushrooms, lotus seeds, shrimp, chestnuts, salted egg yolk, fatty meat, pork ribs, taro, mung bean kernel. Then put the other half of glutinous rice and cover the other 3 bamboo leaves.
(4) the left and right sides of the lotus leaves folded tightly, and then before and after the folded tightly wrapped into a quadrangular shape, with the alkali grass wrapped tightly and knotted can be. 5, boiled rice dumplings with water for four hours can be on the table.
Question 8: How to pack meat dumplings? 1, preparation. The first night to the fresh meat processed clean with soy sauce and cooking wine a little white pepper a little oil marinade up, refrigerator storage. I don't like pork, it's too oily and greasy! I have been using plum head meat, that is, shoulder blade meat, fat and lean is just right. The longest you can marinate this meat is three days. That is to say, the limit is that it can be prepared three days in advance and flavored. The flavor and texture of the dumplings made on the same day of marinating are much worse. Remember! A friend taught me this trick that is the root of the Jiaxing meat dumplings good taste :)) then 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 firm, 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. 2, to make the day, the glutinous rice dry water control ---- generally for 1 hour in a hollow container. 2 kg of glutinous rice seasoning recipe is: 1 + 2 + 3 ===== tablespoon tablespoon salt + 2 tablespoon soy sauce + 3 tablespoons of vegetarian oil. Use dark soy sauce here, never use light soy sauce. Because soy sauce is more colorful and less salty with a sweet taste, this amount is just right with the salt. The oil will keep the glutinous rice from getting on the palm leaves and make up for the lack of fat in the shoulder blade. The glutinous rice and seasonings fully mixed, delicious dumplings basic beckon to you ~ ~ 3, generally if you buy a dry palm leaves, have time to soak in cold water overnight and then cleaned is the best way to keep the fragrance of 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 time the illustration demonstration is used to boil the method. 4, and then it is the eight immortals over the sea to show their skills to pack rice dumplings Luo ~ ~ I will only be the 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 have any corner of the dumplings exposed to the surface of the water shall prevail. 5, cooking time. Pressure cooker after the steam on medium heat to maintain the jet 30 to 40 minutes, turn off the heat and simmer until cool enough. Ordinary pot boil water and turn on low heat to keep the water rolling state 2.5 to 3 hours. Lesson: Never cook in a slow cooker!!!! I tried it, after a night full of the house, the soup was mushy and thick, the glutinous rice inside the dumplings was sticky and tasteless, and the meat pieces were more wood than dry wood!!!!
Question 9: the production method of zongzi Han Dynasty, zongzi is "reed leaves wrapped in rice"; to the Western Jin Dynasty, became "Mushroom leaves wrapped in sticky rice, mixed with corn". Wei JiaSiFo in "qimin jiaojutsu" in more detailed records: "food scripture" said: "corn millet method: the first to take rice, impregnated so that the release. Counting two liters of rice, to become a bucket of corn, with bamboo, rice line, corn line, wrapped, tied with a rope. The rope is an inch apart by a line. Shall kettle cooking, can cook ten stone between rice, millet cooked." After 400,000 years of the Spring and Autumn Changes, into the stone cooking era, the first people have been able to dig a pit in the ground, the pit pad animal skin, and then injected into the water which, put into the burning hot stones to make the water boil, simmering with the raw materials wrapped in plant leaves until ripe, which is like dumplings. By the Ming Dynasty, Li Shizhen in the "Materia Medica Compendium" recorded: "_, commonly known as zongzi. Ancient people to Zizou reed leaves wrapped in millet cooked, sharp corners, such as the _ palm tree leaf heart shape, so it is _, said the corner of the millet. In recent times, more with glutinous rice carry on, today's customary May 5 as a gift to the festival. Or said for the sacrifice of Qu Yuan, made this cast river, to feed the dragon also." Visible, the Ming Dynasty, glutinous rice has become the main raw material of zongzi. Zong filling seasoning: salted pork dumplings should first be fresh pork with a little monosodium glutamate, sugar, wine, salt, soy sauce mixed repeatedly rubbed to the seasoning penetrated into the pork and then packaged. Zongzi bundling: bean paste dumplings should not be bundled too tightly to prevent the rice grains squeezed into the bean paste, if the cooking is not through the phenomenon of entrapment will occur. Salted pork dumplings with fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tightly, because after the lean meat will shrink after cooking, dumplings filled with fat juice will leak into the water, can not keep the dumplings of fat glutinous. Cooking rice dumplings: cook rice dumplings must be water roll before falling rice dumplings, water to soak through the surface of the dumplings, to be re-rolled up and then after the fire can be cooked for about 3 hours. Do not add raw water during the cooking process. Be careful not to add raw water to the rice dumplings during the cooking process, and pay attention to the fact that the rice dumplings should not be cooked with other rice dumplings. After cooking, take out the dumplings while they are still hot. Eat when you open the leaves of the dumplings, dumplings fragrant nose, the entrance to the oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and delicious is the best. Zong's materials: zongzi leaves package zongzi leaves in different regions, there are regional disparities vary from place to place, the south more Ruo leaves bamboo, or reed leaves, China's Hainan Island region will also use a Lingnan endemic plant "rake Ding cons demon wrapped zongzi leaves, the shape is usually triangular, angular conical or square cone-shaped. In the Central Plains wrapped zongzi leaves are mostly mistletoe leaves, wrapped out in a rectangular shape. Ruo leaves Guangzhou people pack zongzi with Ruo leaves, choose the surface smooth and soft and tough better. Shantou people pack zongzi more bamboo leaves, zongzi have bamboo leaves of the fragrance, but to cook soft and then use. Shanghai and other places to use every year from Anhui Huangshan in the day of the big Ruo leaves, containing a special flavor, commonly known as "Huizhou Fu Ruo" rake comma D Xi zongzi leaves can be said to be the country's first-class. Its Hainan name is called eggplant rake ting êD rake ting sometimes also use less flower rake ting. The Southern Herbaceous and Tree-like" called "winter leaves", "Modern Chinese Dictionary" called "rake Ding. Eggplant rake ding is wrapped zongzi leaves in the largest leaves, with a few fingers as large as the Mushroom leaves, Ruo leaves, reed leaves compared to the eggplant rake end scrupulously according to the toad sole toad thin? Moisture holding eggplant rake dong zongzi, many people in the country do not know. The reason is that the eggplant rake dun long area is limited. The eggplant rake tons spring long in the south of Guangdong, Hainan, Guangxi and other provinces and districts, and thus with the eggplant rake dumplings only Hainan province and Guangdong, Guangxi and a few other places. North of the Five Ridges and other places, did not grow eggplant rake ding most people do not know, do not recognize the eggplant rake ding and due to lack of awareness, many people in the shape and banana leaves see some similar to the rake envied North envisioned it as a matter of course known as the banana leaf. Hainan, Guangdong and Guangxi with eggplant rake dumplings, popular in ancient times. Qu Dajun in the Qing dynasty in the "guangdong new language" said: "guangzhou bamboo words: May street selling winter leaves (rake ding, rolled into pieces like banana." Ruo leaf bamboo culm height 1-3m, diameter 0.5-1cm, internode length 10-15cm, glabrous or covered with small prickly hairs when young, infra-nodal covered with light brown carpet hair-like hair ring; Culm sheaths brownish-green when fresh, 10-12cm long, abaxially affixed with brown prickly hairs in the middle and lower part of the back; Culm sheath auricles well-developed, extending to both sides, falcate, attempting to hairs mostly brown, undulate; Culm sheath ligule truncate flat shaped or slightly lap curved 1-2mm high, margins with fimbriate Culm sheath leaves erect, long triangular or oblong. Apices acuminate, base rounded. Leaf blade large, 10-35cm long, 2-5m wide, abaxially hirsute. Reed leaves are most used in northern areas. Northern reed leaves leaves fresh, make dumplings fragrant, people in the north can be locally sourced, cheap, the disadvantage is that the leaves are narrower, wrapped up dumplings to slightly more difficult. The south of the bamboo leaves leaves are wider, pack up to save trouble, more suitable for beginners pack rice dumplings with. Zongzi, in addition to heating to eat, there are a variety of ways to eat, such as: recipe 1 shaved ice tasty dumplings Ingredients: dumplings, ice, red bean paste. Practice: cook the dumplings, placed in a transparent plate to cool. To be dumplings completely cooled ...... >>
Question 10: How to make dumplings with meat filling? Main ingredients: 1000 grams of glutinous rice, 600 grams of pork shanks,
Seasonings: 50 grams of soy sauce, 27 grams of sugar, 25 grams of salt, 5 grams of white wine, 1 gram of monosodium glutamate (MSG)
Practice 1. Choose 7 to 10 cm wide ambrosia dumplings leaves, put in a pot of boiling water and cook for 3 to 5 minutes to make it back to soften, pick up and wash with water, draining;
2. Glutinous rice into the amorphous bowl, with water Amoy, even the basket stood for about 15 minutes, drain, pour the rice into a wooden pot, add 20 grams of sugar, 15 grams of salt and soy sauce 50 grams mixed well;
3. will be pork leg skin, according to the cross-fiber respectively, fat and thin cut into rectangular cubes (each weighing about 20 grams), put into a large pot, add 7 grams of sugar, 10 grams of salt and monosodium glutamate, white wine, repeatedly rubbed, using the material infiltrated into the meat until the flooding of the white foam when it stops;
4. p>
4. left hand to take the dumpling leaves 2, hairy side down, width 1/5 stacked, the right hand to take another 1 dumpling leaves, glossy side up, about 1/3 stacked in the left hand at the end of the dumpling leaves will be the dumpling leaves to catch the long, in the total length of the 2/5 folded, both sides of the stacked about 3 centimeters into the funnel shape;
5. left hand to hold the dumpling leaves, the right hand into the glutinous rice 40 grams of meat, 3 small pieces (two thin and one fat) according to the skinny, fat, thin The order across the rice, and then covered with 60 grams of glutinous rice, paved, will grow out of the part of the zongzi leaves folded, cover the rice, wrapped into a prisoner corner of the short and strong rectangular pillow shape, with a rope around the fold to eight tight can be, according to this method of packaged one by one;
6. pot of water boiling, and then packaged zongzi pan, the water surface should be higher than the zongzi about 3 to 5 cm, with a bamboo frame and a stone block placed in the zongzi on the compaction, with the high fire to cook for 2 hours, and then cook 1 hour is cooked with a small fire. Cook for 2 hours on a high flame, and then cook for 1 hour on a low flame.
Ingredients Fresh meat, soy sauce, a little cooking wine, white pepper, oil consumption, a little bit of oil consumption, 2 kilograms of glutinous rice, salt, soy sauce, vegetarian oil
Method 1. The first night of the fresh meat processed clean with soy sauce and cooking wine a little white pepper a little oil consumption marinated up, refrigerator storage. I don't like the five-flower meat, it's too oily, greasy! I have been using plum head meat, that is, shoulder blade meat, fat and lean 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. On the day of marination 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 the package of rice dumplings will not be too tight, which is the texture I want, if you really want to be very strong rice dumplings, shorten the soaking time, not shorter than 6 hours as well.
4. To make the day, the glutinous rice to control dry water ---- generally for 1 hour with hollowed out containers. 2 kg of glutinous rice seasoning mnemonic is: 1 + 2 + 3 ===== tablespoon tablespoon salt + 2 tablespoons of soy sauce + 3 tablespoons of vegetarian oil. Use dark soy sauce here, never use light soy sauce. Because the old soy sauce is more colorful and less salty with a sweet taste, this portion and salt with just right.
5. Add oil so that the glutinous rice will not be stained 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. General if you buy a dry palm leaves, have time to soak in cold water overnight after cleaning is the best way to maintain the fragrance 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 wrap the rice dumplings ~ ~ ~ I only know this most common small four corners. After wrapping, no matter whether you use a regular pot or a pressure cooker, the water should not exceed 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 have 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 can be. Ordinary pot boil water and then turn to low heat to keep the water rolling state 2.5 to 3 hours. Lesson: Never cook in a slow cooker!!!! I tried it, after a night full of the house, the soup was mushy and thick, the glutinous rice inside the dumplings was sticky and tasteless, and the meat was more woody than dry wood!
Ingredients 900 grams of glutinous rice, 700 grams of peeled green beans, 400 grams of pork, 300 grams of peanuts with skin, 2 handfuls of shrimp, 8 mushrooms, 6-8 salted egg yolks, soy sauce, sugar, salt, five-spice powder, cooking wine, zongzhi leaves, brown rope in moderation
Methods 1. Green beans should be soaked well a day in advance; cut the pork in small pieces, with salt, sugar, five-spice powder, soy sauce, cooking wine, a day in advance. Good; glutinous rice soaked 5, 6 hours in advance, filtered water, with a little bit of raw oil and salt mix, put aside; dumplings leaves boil a little, and then wipe dry; mushrooms to remove the tip, cut strips.
2. Then in order, spread a piece of rice dumpling leaves on the table, first put a layer of glutinous rice in the center, and then put a ...... >>