Shiitake Mushroom Meat Dumplings (warm) ?

Shiitake mushrooms, also known as winter mushrooms, have a unique flavor that is fresh and clean, and contain a large number of

nutrients that are beneficial to the human body. Containing protein, fat, sugar, carbohydrates, calcium, phosphorus, iron, vitamin B1, B2, C, niacin, etc., but also contains crude fiber, biotin, folic acid, a variety of amino acids, a variety of enzymes and a variety of essential trace elements, potassium, sodium, copper, zinc, fluorine, chlorine, iodine, manganese and other ingredients. It has the efficacy of appetizing and regulating qi, resolving phlegm and detoxifying. It is suitable for measles, anti-cancer, inhibiting the elevation of blood cholesterol, and is effective in the prevention and treatment of arteriosclerosis and cardiovascular diseases. It also prevents cirrhosis of the liver, eliminates gallstones, prevents rickets, lowers blood pressure and helps digestion.

Materials: 1,000g glutinous rice, 8 dried mushrooms, 300g pork (pancetta), 80g bamboo shoots, 40g dried shrimp, 15 white fruits, 4 cloves of garlic, 100ml soy sauce, 4 tablespoons of oyster sauce, 1 tablespoon of cooking wine, pepper, 3 tablespoons of vegetable oil, 20 rice dumpling leaves.

Practice: 1. Wash and soak the glutinous rice for 12 hours, and soak the leaves for 1 hour. 2. Boil the pork for 20 minutes, then cut into 1.5-cm pieces. 3. Cut dried mushrooms into diagonal shreds, remove hard roots and cut into small pieces. Soak the dried shrimp in a little water.

3. Drain the water from the glutinous rice, put it into the rice pot, put the soup of cooking meat (remove the floating oil), soaked mushrooms, shrimp water into 500 ml, and cook it into a hard rice.

4. frying pan hot, the onion (julienne), garlic (cut not), into the 1/2 sauté, to be fragrant, add meat, mushrooms, shrimp, bamboo shoots (cut into small pieces), the order of the white fruit into the pan and stir-fry, add soy sauce, 50 ml each of water, cooking wine, cover the pan, simmering to taste, add oyster sauce, pepper and stir the pan to be used.

5. Heat a frying pan, add the remaining chopped onion and garlic and stir-fry, then pour in the remaining soy sauce and oyster sauce and turn off the heat. Pour the rice into the pan and stir-fry evenly.

6. Fold the front of the rice dumpling leaves over 1/3 of the way up to make a bag, put the rice into the bag, fill it with a tablespoon of the spices, top it with some more rice, fold the leaves back over, and tie it tightly with a piece of string.

7. Put the wrapped rice dumplings into a boiling steamer and cook for 10 minutes on high heat.

7.